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Slow Cooker Chicken And White Bean Soup With Rosemary – Cozy Dinner Recipe

Slow cooker chicken and white bean soup simmers with rosemary until the chicken is tender, then gets finished with cannellini beans and lemon juice. This cozy, hearty soup is easy to prepare in a 6-quart slow cooker.
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Prep Time 15 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the onion, carrots, celery, garlic, salt, pepper, rosemary, and bay leaf in a 6-quart slow cooker.
  2. Pour in the chicken broth.
  3. Add the thawed chicken thighs, making sure they are submerged.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is tender and reaches 165°F in the thickest part.
  5. Transfer the chicken to a plate.
  6. Discard the bay leaf.
  7. Shred the chicken with two forks.
  8. Stir the beans and shredded chicken into the slow cooker.
  9. Cover and cook on HIGH for 30 to 45 minutes, until the beans are hot.
  10. Stir in the lemon juice.
  11. Serve.

Notes

For tender chicken, make sure the thighs are submerged in broth while cooking. Refrigerate leftovers for 3 to 4 days or freeze them; for a lower-sodium option, use no-salt-added beans and adjust the kosher salt to taste.