Slow Cooker Italian Chicken Bean Soup Recipes

SLOW COOKER ITALIAN CHICKEN BEAN SOUP

Steps:

• Add the beans to a colander and rinse, sort out any unwanted debris and discard. Add the beans to the slow cooker.
• Add the chicken, celery, carrots, onion, garlic, rosemary and chicken broth. (WAIT TO ADD THE TOMATOES AND ITALIAN SEASONING PACKET)
• Place the lid on the slow cooker. Cook on HIGH for 7 hours without opening the lid during the cooking time. There are a lot of large beans in this and the longer cooking time is needed to soften them.
• Remove the rosemary spring from the top (if you used a sprig).
• Remove the chicken breasts onto a plate and cut into cubes (or shred) and add back into the soup.
• Add the two cans of diced tomatoes and the included Italian seasoning packet. Stir.
• Add salt to taste. Serve and enjoy!

SLOW COOKER ITALIAN CHICKEN SOUP

Steps:

• Place all ingredients except for the fresh parsley in a slow cooker and heat on Low for 8 hours or High for 4 hours.
• Garnish with fresh parsley and serve.

CHICKEN BEAN SOUP

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.

ITALIAN CHICKEN MEATBALL AND BEAN SOUP

Steps:

• Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer., Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.

SLOW-COOKER ITALIAN CHICKEN-PASTA SOUP

Steps:

• Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
• Cover and cook on Low heat setting 8 to 10 hours.
• About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.

CROCK POT CHICKEN AND BEAN SOUP

Steps:

• Place all ingredients in a slow-cooker.
• Cover and cook on low for 8-10 hours.
• Serve.

SLOW-COOKER EASY MULTI-BEAN SOUP

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

ITALIAN BEAN SOUP FOR THE SLOW COOKER

Steps:

• Rinse beans and place in a large pot.
• Cover beans with 5 cups cold water.
• Bring water to a boil; reduce heat.
• Simmer for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain and rinse the beans.
• Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
• In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
• Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
• Thirty minutes before serving, thaw green beans and stir into soup.
• Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
• Serve with garlic bread and a salad for a complete meal.