Description
This Crockpot Chicken Minestrone is a hearty, comforting Italian-American soup perfect for a nourishing meal. Packed with tender chicken, a variety of beans, fresh vegetables, and small pasta, it cooks low and slow in the crockpot offering an effortless way to enjoy a flavorful, nutritious dish. Garnished with fresh parsley and Parmesan, it’s a delicious and wholesome dinner option.
Ingredients
Scale
Protein and Beans
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
Vegetables
- 1 small yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 zucchini, diced
- 2 cups baby spinach
Liquids and Pantry
- 1 tablespoon olive oil
- 1 (15-ounce) can diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup small pasta (like ditalini or elbow)
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh parsley
- Grated Parmesan cheese
Instructions
- Prepare the base: In the slow cooker, add olive oil, diced onion, chopped carrots, chopped celery, minced garlic, diced tomatoes with juices, kidney beans, cannellini beans, chicken broth, green beans, diced zucchini, dried basil, oregano, thyme, salt, and black pepper. Stir gently to combine all ingredients.
- Add the chicken: Place the boneless, skinless chicken breasts on top of the vegetable and bean mixture without stirring them in. This allows the chicken to cook thoroughly over the slow cooking period.
- Slow cook: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and the vegetables are tender.
- Shred the chicken: About 30 minutes before serving, remove the chicken breasts from the slow cooker. Use two forks to shred the meat finely, then return the shredded chicken to the slow cooker and stir it into the soup.
- Add pasta and spinach: Stir in the small pasta and chopped baby spinach. Cover and continue cooking until the pasta is tender, about 20-30 minutes.
- Serve: Ladle the minestrone into bowls. Garnish each serving with chopped fresh parsley and grated Parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- For a vegetarian version, omit the chicken and replace chicken broth with vegetable broth.
- You can substitute kale for spinach for a different leafy green variation.
- Use chickpeas instead of one type of bean for a slight flavor change and texture variety.
- Adjust salt according to the sodium content in canned beans and broth.
