Crockpot Creamy Tuscan Chicken Soup is the ultimate answer to busy weeknights when you want a hearty, homemade meal without lifting a finger after prep. This creamy, flavorful soup combines tender shredded chicken, fragrant Italian herbs, and rich, velvety broth for an irresistible dinner your family will love.

Why spend hours over the stove when your trusty slow cooker can do it all? I’m talking about a no-fuss, set-it-and-forget-it recipe that creates a restaurant-quality meal right in your kitchen. Trust me, once you make this easy slow cooker Tuscan chicken soup, it’ll be on repeat in your weekly meal plan.

Why This Crockpot Creamy Tuscan Chicken Soup Is a Game-Changer

Hands-off cooking: Let your slow cooker handle all the work! Prep in 10 minutes, then go about your day.
Perfectly cooked chicken: The low, slow heat makes the chicken juicy and easy to shred.
Fewer dishes: Everything goes straight into the crockpot—no extra pots or pans.
Rich, creamy texture: Adding cream at the end transforms this into the best creamy chicken soup recipe you’ve ever tried.
Make it ahead: This soup tastes even better the next day, making it ideal for meal prep.

Equipment You’ll Need for This Crockpot Creamy Tuscan Chicken Soup

To make the best Crock Pot Tuscan chicken soup, you’ll only need a few simple tools:

Slow cooker: A 6-quart crockpot works perfectly for this recipe. If you have the option, use the “low” setting for slow, tender cooking.
Mixing spoon: For stirring in the cream at the end and serving.
Two forks: Use these to shred the chicken once cooked—it practically falls apart.

If you’re in the market for a budget-friendly option, I’ve found several reliable slow cookers that don’t break the bank. Just look for ones with easy-to-clean ceramic inserts.

Simple Ingredients for Crockpot Creamy Tuscan Chicken Soup

This hearty Italian chicken soup uses pantry staples and fresh ingredients to create big flavor with minimal effort. Here are the key players:

Chicken breasts: Boneless and skinless make this easy, but you can swap for thighs if you prefer.
Fire roasted diced tomatoes: These add a smoky depth you won’t get with regular diced tomatoes. Look for cans labeled “with garlic” for extra flavor.
Cannellini beans: These creamy white beans hold their shape beautifully in soup and add heartiness.
Heavy cream: Stirring this in at the end gives the soup its rich, velvety finish. You can substitute half-and-half if needed.

Shortcut tip: Grab a pre-chopped mirepoix mix (that’s just carrots, celery, and onion) from the grocery store to save some chopping time.

Crockpot Creamy Tuscan Chicken Soup Recipe Details

Servings: 8
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Crockpot Creamy Tuscan Chicken Soup Ingredients

3 chicken breasts
1 ½ cups (total) diced celery, onion, and carrots
32 oz carton chicken stock
2 (15 oz) cans cannellini beans, undrained
15 oz can fire-roasted diced tomatoes with garlic
2-3 tsp minced garlic
1 Tbsp Italian seasoning
1 ½ tsp salt
1 tsp black pepper
2 bay leaves
½ cup heavy cream
Freshly shredded Parmesan cheese, for serving

How to Make Crockpot Creamy Tuscan Chicken Soup

Prep: Add the chicken breasts to the bottom of your slow cooker.
Top with diced celery, onion, and carrots for that classic soup base.
Pour in the chicken stock, cannellini beans (juice and all), diced tomatoes, garlic, Italian seasoning, salt, and pepper. Place your bay leaves on top.
Cook: Cover and cook on low for 4-6 hours, or until the chicken is fully cooked and easily shredded.
Shred: Remove the chicken, shred it with two forks, and return it to the pot.
Stir in the heavy cream to add that creamy Tuscan touch.
Finish: Let it simmer on low for another 30 minutes to meld the flavors together. Serve with freshly grated Parmesan or mozzarella and some warm garlic bread.

Jake’s Tips for the Best Crockpot Creamy Tuscan Chicken Soup

Use frozen chicken: If you’re short on time, you can toss in frozen breasts and let them cook fully before shredding—just add an extra hour to the cooking time.
Choose fire-roasted tomatoes: They add tons of flavor compared to the regular kind. If you can’t find these, look for tomatoes with garlic, basil, and oregano added.
Mirepoix shortcut: Grab a pre-cut mix at the store to skip chopping the celery, onions, and carrots.
Make it ahead: This soup tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently: Warm leftovers on the stovetop over low heat, stirring often to prevent the cream from separating.

Easy Crockpot Creamy Tuscan Chicken Soup Variations

Sausage swap: Replace the chicken with cooked, crumbled Italian sausage for a rich, hearty twist.
Veggie-packed: Add fresh spinach in the last 10 minutes of cooking for extra greens.
Dairy-free: Use coconut milk instead of heavy cream for a lighter but still creamy soup.
Low-carb: Skip the beans and double the chicken for a keto-friendly version.

Crockpot Creamy Tuscan Chicken Soup FAQs

Can I use frozen chicken breasts in this soup?

Yes! Frozen chicken works perfectly in this recipe. Just add an extra hour to the cooking time to ensure the chicken is cooked through before shredding.

Can I make this without a slow cooker?

You bet! Simply simmer all ingredients (except cream) in a large pot on the stovetop for about 20 minutes, shred the chicken, stir in the cream, and serve.

What substitutions work if I don’t have cannellini beans?

You can swap cannellini beans for Northern beans or any other mild white bean you enjoy.

How long does this soup last in the fridge?

Stored in an airtight container, this soup will stay fresh in the fridge for up to 4 days and can be frozen for up to 3 months.

How do I ensure the soup stays creamy when reheated?

Heat leftovers slowly over low heat and avoid boiling to keep the cream from separating.

Ready to try this creamy, comforting soup? Share your favorite variations and let me know how it turned out!