Slow Cooker Chicken Minestrone Soup


Chicken Minestrone in the Slow Cooker


This soup is made for January.  It’s loaded with vegetables, chicken and beans.  It’s made from scratch.  And it cooks entirely in the slow cooker.  No pre-cooking meat required.

In fact, it fits in great with our Slow Cooker Soup Series from last year.

For a simple, complete meal add in cornbread or biscuits.  Or try these Rosemary Goat Cheese Muffins.

Here’s what you’ll need for the soup.  


Slow Cooker Chicken Minestrone ingr

The recipe uses bone-in chicken breasts.  These get placed on the bottom of the slow cooker.  When the soup is just about ready to serve, you’ll remove the chicken and take the meat off the bones, returning the meat to the pot.

I love this method of cooking the chicken right in the soup.  The bone-in chicken adds a wonderful homemade quality to the broth.

Slow Cooker Chicken Minestrone Soup

Serves: 8-10 servings

  • 2 large bone-in chicken breast
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 can diced tomatoes
  • 2 boxes chicken broth (32oz each)
  • 1 can dark, red kidney beans
  • 2-3 carrots, sliced
  • 1 zucchini, chopped
  • ¾ cup shell pasta
  • 2 cups kale, chopped
  • salt and pepper to taste
  • Parmesan cheese for topping, optional
  1. Place chicken breasts in bottom of slow cooker.
  2. Add onion, garlic, tomatoes, chicken broth, beans and carrot to slow cooker.
  3. Cook on high 5-6 hours or low 7-8 hours.
  4. Minutes before serving, remove chicken breasts from pot and add zucchini, pasta and kale to the pot.
  5. Use a fork to pull chicken off the bones. Chop or shred the meat and return to the slow cooker.
  6. Season with salt and pepper.
  7. Top each bowl with Parmesan, if desired.


Print Friendly, PDF & Email

You Might Also Like:


  1. Tante Mali says:

    Yummiiiieee, what a nice soup, perfect for the cold winter days!!! Your recipe sound fantastic!
    Have a happy time and all my best

  2. What a wonderfully efficient way to make soup. I’m pinning this one for later!

  3. Jan Aplin says:

    How long do you cook pasta after putting it in crockpot?

  4. The print button won’t work. I keep getting a “page not found” error.

    • Kim, I’m sorry about that. I’ll look into it. I’ve been having trouble with that print button. You can try copy/pasting into a word doc and then printing.

  5. It looks great!

  6. Crazy! It is like you looked in my frig and pantry to see what I have and created a blog post recipe that I could make tomorrow without having to buy a thing! Yes!!! And we are on what my husband calls a “soup diet” for the next couple of weeks. So glad to have a new soup to try. Thank you.

  7. I made this soup tonight. It was delicious and I will make it again!

  8. Trying this recipe tonight! Do the kidney beans go in with the first batch of ingredients, or the second one? Thanks!

  9. This looks so delicious! Can I make it without bone in chicken breast? I don’t have them here. If so, do you know what I would need to do differently? Thank you so much 🙂

  10. Jack Polk says:

    This recipe appears to be fantastic. Question should the Dark Red kidney beans be “drained or not”?

  11. Loretta Miller says:

    I have it cooking right now and the house smells amazing!! Looking forward to eating it this evening.

  12. Kathy Barcanic says:

    I have shredded cooked chicken in my freezer. How many cups do you think I would need for this recipe? I have the chicken in two cup portions in freezer bags. Thanks!

  13. Wilma Conn says:

    Does the can of diced tomatoes need drained? Also can you use fresh tomatoes(2 cups) to be put in with the second batch of ingredients? I also added some cauliflower with the first batch should any of this harm the taste of the soup at all?

  14. Do you have to cook the pasta separately and then add it in

Speak Your Mind

This site uses Akismet to reduce spam. Learn how your comment data is processed.