Dinner

Crock Pot Creamy Tuscan Chicken Soup Recipe

ByRita Bennet October 29, 2025October 29, 2025

Introduction

This Crock Pot Creamy Tuscan Chicken Soup is a comforting and flavorful meal that comes together effortlessly. Packed with tender chicken, beans, and vegetables in a rich, creamy broth, it’s perfect for cozy dinners any night of the week.

A white bowl filled with creamy chicken soup with visible layers of shredded white chicken, white beans, chopped red and green bell peppers, and small bits of herbs. The soup has a light beige creamy broth topped with a sprinkling of shredded white cheese. A woman's hand is holding a spoon scooping a portion of the soup. The scene is set on a white marbled textured surface with a blue and white cloth partially visible under the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chicken breasts
1 1/2 cups diced celery, onion, and carrots (total)

32 ounce carton chicken stock
2 (15 ounce) cans cannellini (white) beans (do not drain or rinse)

15 ounce can fire roasted diced tomatoes with garlic
2-3 teaspoons minced garlic

1 tablespoon Italian seasoning
1 1/2 teaspoons salt
1 teaspoon black pepper

2 bay leaves
1/2 cup heavy cream
Freshly shredded Parmesan cheese, for serving

Instructions

Step 1: Add the chicken breasts to the bottom of a 6-quart slow cooker.
Step 2: Top the chicken with the diced celery, onions, and carrots.
Step 3: Pour in the chicken stock, beans (with liquid), fire roasted diced tomatoes, minced garlic, Italian seasoning, salt, and pepper. Place the bay leaves on top.

Step 4: Cover and cook on low for 4-6 hours.
Step 5: Remove the cooked chicken and shred it with two forks.
Step 6: Return the shredded chicken to the slow cooker and stir in the heavy cream.

Step 7: Cook for an additional 30 minutes on low to heat through and meld flavors.
Step 8: Serve the soup topped with freshly shredded Parmesan cheese and parsley flakes. Garlic bread on the side makes a great accompaniment.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream or use a dairy-free alternative.

Add a handful of fresh spinach or kale near the end of cooking for extra greens.
If you prefer a thicker soup, mash some of the beans with a spoon before adding the cream.
Use mozzarella cheese instead of Parmesan for a milder, creamier finish.

To boost flavor, sauté the diced vegetables briefly before adding them to the slow cooker.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken after refrigeration; add a splash of chicken stock or water when reheating if needed.

How to Serve

A white bowl filled with creamy soup showing multiple colorful layers: at the base is a smooth, light beige broth, topped with shredded white chicken, chunks of bright orange carrots, green celery pieces, and small pasta shapes, all sprinkled with finely chopped herbs and shredded white cheese. A woman's hand is holding a spoon inside the bowl, scooping a mix of chicken, carrots, and pasta. Behind the bowl on a white marbled surface, there is a stack of white bread slices on a white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra tenderness and flavor. Adjust the cooking time if needed to ensure they are fully cooked and easy to shred.