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Slow Cooker Chicken and White Bean Soup with Rosemary

Slow cooker chicken and white bean soup combines tender shredded chicken, creamy cannellini beans, and rosemary in a savory broth. The slow cooker makes this cozy soup easy to prepare, with a bright finish from lemon juice.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic minced
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 1.5 lb chicken thighs boneless, skinless
  • 6 cup low-sodium chicken broth
  • 1 tbsp fresh rosemary chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp lemon juice

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, carrots, celery, garlic, and beans to a 6-quart slow cooker.
  2. Place the chicken thighs on top; do not use frozen chicken.
  3. Pour in the broth and add the rosemary, salt, and pepper.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  5. Transfer the chicken to a cutting board and shred it with two forks.
  6. Return the shredded chicken to the slow cooker.
  7. Stir in the lemon juice and serve.

Notes

For easy shredding, work with the chicken while it is warm. Refrigerate leftovers for 3 to 4 days or freeze them; use boneless, skinless chicken breasts for a leaner option.