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Home » Chicken » Slow Cooker Tuscan Chicken and White Bean Soup

Slow Cooker Tuscan Chicken and White Bean Soup

by Sarah Olson on July 29, 2016 | Updated December 8, 2020 36 Comments

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This Slow Cooker Tuscan Chicken and White Bean Soup is freezer meal friendly! So good topped with ribbons of parmesan cheese.

tuscan chicken soup in a slow cooker

Hi all! Another edition of Freezer Slow Cooker Recipe of the Month here. Soup does so good as a freezer meal, it doesn’t get freezer burnt as easily as other meals can and it’s pretty much a complete meal, just add some cheese and bread.

This meal requires a small amount of chopping. Making freezer meals is great because you can do all your chopping on one day to save so much time during the month.

white beans, celery, carrots, onion, bay leaves and garlic clove.

All the ingredients for this meal can be put into the freezer bag. Just make sure to have parmesan cheese and bread for the day you serve this. For this meal, I put chicken, chicken broth, carrots, celery, onions, garlic, and lots of seasonings. This meal can cook for a full day, which is great if you’re away working or running errands.

ziplock bag with beans, carrots, onion, celery, seasonings and broth in it.

See my other Freezer Friendly Recipes:

  • Slow Cooker Chicken Enchilada Soup
  • Slow Cooker Easy Teriyaki Beef
  • Slow Cooker Pizza and Pasta Soup
  • Slow Cooker County Style Ribs
tuscan soup with parmesan cheese on top.

I put this meal on last Saturday morning on the way out the door to the lake. I really have to say it was so nice to come home to this meal instead of ordering pizza like we usually do. And there were plenty of leftovers for the next day.

tuscan chicken soup in a slow cooker

I hope you enjoy this recipe! Whether you make it a freezer meal or put it directly into the crock pot, it sure is great. I hope you all have a fun weekend, I will be back early next week with another recipe!

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

tuscan chicken soup in a slow cooker

Slow Cooker Tuscan Chicken and White Bean Soup {Freezer Meal Friendly}

5 from 12 votes
Hearty white bean soup with plenty of veggies.
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: white bean soup
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6
Calories: 387kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 30 oz. white beans, drained and rinsed (two 15-oz. cans)
  • 30 oz. fire-roasted diced tomatoes (do not drain) (two 15-oz. cans)
  • 2 cups sliced carrots
  • 1 1/2 cups diced celery
  • 1/2 cup diced white onion
  • 1 garlic clove minced
  • 2 bay leaves
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary crush in hand
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 32 oz. box chicken broth
  • 1 1/2 lbs. boneless skinless chicken breasts
US Customary – Metric

Instructions:

To make this into a freezer meal:

  • Place everything into a gallon-sized Ziplock bag, squeeze out air before sealing. Freeze for up to a month. Thaw in fridge for 36 hours, then follow cooking directions below.

Cooking instructions:

  • Add everything to the slow cooker. Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker. Serve topped with parmesan cheese. Enjoy!

Nutrition:

Calories: 387kcal | Carbohydrates: 49g | Protein: 40g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 952mg | Potassium: 1824mg | Fiber: 12g | Sugar: 7g | Vitamin A: 7441IU | Vitamin C: 30mg | Calcium: 222mg | Iron: 8mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Chicken, Dinner, Freezer Meals, Soups Tagged With: beans, Chicken, Crock pot, crockpot, dinner, freezer meal, slow cooker, soup

    Comments

    1. Shelley says

      February 20, 2021 at 10:16 am

      Could this work in an instant pot if you don’t have a slow cooker?
      Thanks

      Reply
      • Sarah Olson says

        February 20, 2021 at 7:36 pm

        I’m sure it would.

        Reply
    2. Elly says

      November 16, 2020 at 7:45 am

      5 stars
      This was one of the recipes I prepped and froze before having my third baby. I made it yesterday and it was so delicious. Some of us didn’t bother with adding cheese because it had good flavor on its own. Even my six and four year old liked it! That’s a huge win in our house.

      Reply
      • Sarah Olson says

        November 16, 2020 at 12:40 pm

        So happy to hear Elly!

        Reply
    3. Greg Moore says

      November 4, 2020 at 8:13 am

      5 stars
      I forgot to add to my previous comment…I also add Toney’s Creole seasoning for an extra burst of flavor..which makes the soup taste even better. Season to taste. Try adding a little to one bowl of this soup to see how much you like.

      Reply
    4. Greg Moore says

      November 4, 2020 at 5:59 am

      5 stars
      My friend made this for my family. They loved it but I eat plant based…so I substituted the chicken for brown/baked tofu when I decided to make it. I wondered if my family would notice. My son asked for more chicken(tofu) or he wasn’t going to finish his bowl. It is great with or without chicken or tofu too. Thank You

      Reply
      • Catherine says

        February 3, 2021 at 6:22 pm

        5 stars
        Great advice for us vegetarians/vegans

        Reply
    5. christal Terry says

      September 24, 2020 at 10:37 pm

      5 stars
      This was a great tasting meal! The herbs and seasoningss were just spot on and the chicken came out fork tender, as promised. So much flavor and zero prep. This will definitely be a repeat

      Reply
    6. Meredith says

      September 16, 2020 at 8:24 am

      Should the chicken be cooked first before putting into the freezer bag to freeze?

      Reply
      • Sarah Olson says

        September 16, 2020 at 8:29 am

        No, it does not need to be cooked first. 🙂

        Reply
    7. Joanne says

      July 15, 2020 at 10:29 am

      I want to use dried beans instead of canned, is it necessary to cook the beans after soaking or can I add directly to the soup?

      Reply
      • Sarah Olson says

        July 15, 2020 at 12:21 pm

        You can cook dried beans in this soup. Personally I’d cook for 6-7 hours on high. Beans do better on high.

        Reply
    8. Joanne says

      July 15, 2020 at 10:27 am

      I would like to use dried beans instead of canned beans. Is it necessary to cook them after soaking or can I just put them into the soup?

      Reply
    9. Alison says

      January 26, 2020 at 11:14 am

      If I want to make this stove top, how long would you suggest cooking?

      Reply
    10. Melissa says

      October 29, 2019 at 1:15 pm

      Why only one month frozen? Does it not hold up longer? I’m 6 weeks out from having a little one so I’m trying to make things last up to 3 months! This looks yummy

      Reply
    11. Jane says

      May 11, 2018 at 10:26 am

      This was an excellent soup. Can say enough good things about it. Not only does it have a good amount of flavor but it is also good for you. I did this in my Insta pot pressure cooker. cooked the onions and garlic on saute setting then added all the rest of the ingredients, set manual to 20. Allowed it to steam release naturally then set to quick release. Worked great. Thanks for the nutrition information as well. I seem to be missing what the serving size is? I see that it feeds 6 but i can’t seem to find what a serving size is

      Reply
    12. Martha says

      September 3, 2017 at 3:32 pm

      What length of sprig of fresh rosemary did you use? I used a 4″ sprig and unfortunately the rosemary flavor really overwhelmed the recipe. Also, what amount of dried rosemary would be a good substitute? Thank you.

      Reply
      • Sarah Olson says

        September 3, 2017 at 3:39 pm

        I didn’t use a sprig, I used 1 tsp. dried.

        Reply
    13. Tess says

      August 15, 2017 at 7:56 pm

      Thank you, the recipe looks delicious and easy! I want to make this for my sister-in-law who does not have a slow cooker, do you have any suggestions on cooking the soup on the stovetop?

      Reply
      • Anonymous says

        January 3, 2021 at 11:48 am

        5 stars
        I made a double recipe on the stove simmered for about 4 hrs was delicious

        Reply
    14. Jen says

      March 1, 2017 at 2:16 am

      What size slow cooker do you have? I have a little 1.5L slow cooker as it’s just me so thought I could cut the recipe in half to fit it?

      Reply
      • Sarah Olson says

        March 1, 2017 at 7:05 am

        Yes you could cut it in half or make the entire recipe and put half in the freezer before cooking. My slow cooker I used for this was 4.5 quart.

        Reply
        • Abigail says

          January 1, 2020 at 8:05 am

          Would it be okay to use 8 qt crockpot?

          Reply
          • Sarah Olson says

            January 1, 2020 at 9:32 am

            Yes, you can use an 8-quart slow cooker with any of my recipes!

            Reply
    15. Robin Hughes says

      December 31, 2016 at 2:17 pm

      Can I double recipe, cook as called for, then freeze half? Thaw in fridge over night then just re-heat? Thank you for your wonderful Reciepes !

      Reply
      • Sarah Olson says

        December 31, 2016 at 3:13 pm

        I don’t see why not, everything in it is freezer friendly. 🙂

        Reply
    16. Connie says

      November 12, 2016 at 11:04 am

      When bagging ingredients for tuscan chicken and white bean soup to freeze (to be slow cooked later) are “all” the ingredients raw, including the chicken?

      Reply
      • Sarah Olson says

        November 12, 2016 at 12:11 pm

        Yes, all ingredients go in the bag frozen 🙂

        Reply
    17. Carla says

      November 7, 2016 at 3:10 pm

      Can you use a pkg of frozen veggies?

      Reply
      • Sarah Olson says

        November 7, 2016 at 3:42 pm

        I don’t see why not? I always forget about frozen veggies.

        Reply
    18. Erin Foreman says

      October 25, 2016 at 8:02 am

      if you don’t freeze and want to make it right away does it still take 8hrs?

      Reply
      • Sarah Olson says

        October 25, 2016 at 10:12 am

        If you need to cook it for less time, 4 hours on high would work, or 6-7 on low! I hope this helps.

        Reply
        • Erin Foreman says

          October 26, 2016 at 5:03 am

          Ok, thank you!

          Reply
    19. Marge McKay says

      August 10, 2016 at 10:34 am

      Was the chicken cooked for whote bean soup?

      Reply
      • Sarah Olson says

        August 10, 2016 at 2:33 pm

        No the slow cooker will cook the chicken.

        Reply
    20. Monica Malandruccolo says

      July 29, 2016 at 10:58 am

      Thank you for all the good recipes. I have started a family cookbook. I will be proud to put your recipes in it. Of course I will try them out first. So again thank you so much.
      Monica M.

      Reply

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