Crockpot Creamy Tuscan Chicken Soup

This Crockpot Creamy Tuscan Chicken Soup is an easy slow cooker Tuscan chicken soup that delivers rich flavors and comforting textures with minimal effort. Perfect for busy weeknights, this recipe offers the best creamy chicken soup experience your family will love!

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Prep Time 10

Cook Time 6

Resting Time 30

Total Time 6 10

Servings: 8 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method

Ingredients

3 chicken breasts Boneless and skinless make this easy, but you can swap for thighs if you prefer.
1 ½ cups 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 These add a smoky depth you won’t get with regular diced tomatoes. Look for cans labeled 'with garlic' for extra flavor.
2-3 tsp minced garlic
1 Tbsp Italian seasoning
1 ½ tsp salt
1 tsp black pepper
2 bay leaves
½ cup heavy cream Stirring this in at the end gives the soup its rich, velvety finish. You can substitute half-and-half if needed.
Freshly shredded Parmesan cheese, for serving

Equipment

Slow Cooker
Mixing spoon
Two forks

Method

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.