Slow Cooker Chicken, Tomato and White Bean Soup
11
- Prep Time15 min
- Total Time15 min
- Makes1 to 6 Servings
Even more vegetables make this version of chicken soup especially tasty and filling!
Ingredients
1 medium onion, finely chopped
4 finely chopped celery stalks
3 finely chopped and peeled carrots
1 tbsp minced garlic
1 tbsp salt
1 tbsp black pepper
1 kg cooked chicken breast, cut into bite-sized pieces
2 tbsp butter
3 429-mL cans chicken broth
2 cubes chicken bouillon
411-g can diced tomatoes, drained
425-g can white beans, drained and rinsed
1/4 cup finely chopped fresh parsley
1/4 tbsp Tabasco sauce
Instructions
Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR.
Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
Before serving, stir in parsley and Tabasco sauce.
I quickly threw all the fresh vegetables, raw chicken, broth and bouillon into the crock pot, so I could cook it overnight for the next day's lunch. The next morning, I added the tomatoes and beans and turned the crock pot down to "warm." Everything cooked up nice and tender. I really don't think you need to precook the chicken. It literally fell apart it was so tender. I skipped the butter and Tabasco sauce since I didn't need the fat, and I don't care for too much spice.
