Description
This Crockpot Chicken Minestrone is a hearty and healthy Italian-inspired soup loaded with tender chicken, a medley of vegetables, beans, and small pasta, all simmered slowly in a flavorful broth. It’s a perfect comforting meal that’s easy to prepare and packed with nutrition, making it an ideal choice for busy weeknights or meal prep.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts or thighs
Vegetables & Beans
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small zucchini, diced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups chopped fresh spinach or kale (optional)
Seasonings & Broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 4 cups low-sodium chicken broth
Pasta
- 1 cup small pasta (like ditalini or elbow), added at the end
Optional Topping
- Freshly grated Parmesan cheese for topping
Instructions
- Prepare Ingredients: Place the boneless, skinless chicken breasts or thighs in the bottom of a 6-quart slow cooker, ensuring an even layer for even cooking.
- Add Vegetables and Beans: Add the undrained diced tomatoes, kidney beans, cannellini beans, chopped carrots, celery, diced zucchini, chopped onion, minced garlic, Italian seasoning, dried basil, salt, black pepper, and low-sodium chicken broth. Gently stir to combine ingredients without disturbing the chicken too much.
- Cook Slowly: Cover the slow cooker and set it on low heat to cook for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and the vegetables are cooked through.
- Shred Chicken and Add Pasta: About 20 to 30 minutes before serving, carefully remove the chicken from the slow cooker. Shred the chicken using two forks and return the shredded meat to the pot. Stir in the uncooked small pasta along with the chopped fresh spinach or kale, if using.
- Finish Cooking Pasta: Cover and cook on high for another 20 to 25 minutes, or until the pasta is tender and the greens have wilted.
- Serve: Ladle the hot minestrone soup into bowls and top with freshly grated Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- If freezing leftovers, cook the pasta separately to avoid mushiness, and add it to individual portions before serving.
- Use either chicken breasts or thighs depending on your preference; thighs provide richer flavor while breasts are leaner.
- Fresh spinach or kale is optional but adds extra nutrition and vibrant color.
- Adjust seasoning with salt and pepper at the end to suit your taste.
- For a dairy-free option, omit the Parmesan cheese topping.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course, Soup
- Method: Slow Cooking
- Cuisine: Italian-Inspired
