Crock Pot Creamy Tuscan Chicken Soup Recipe
This Crock Pot Creamy Tuscan Chicken Soup is a comforting, flavorful slow-cooked dish featuring tender chicken breasts simmered with aromatic vegetables, cannellini beans, and fire-roasted tomatoes, all enriched with heavy cream and topped with freshly shredded Parmesan cheese. Perfect for an easy, hearty meal that requires minimal prep and delivers rich, creamy goodness.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Vegetables
- 3 chicken breasts
- 1 1/2 cups diced celery, onion, and carrots (total)
Soup Base
- 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
Finishing Touches
- 1/2 cup heavy cream
- Freshly shredded Parmesan cheese, for serving
Instructions
- Prepare the base: Add the chicken breasts to the bottom of a 6-quart slow cooker, ensuring they lie flat to cook evenly.
- Add vegetables: Top the chicken with the diced celery, onions, and carrots, distributing them evenly.
- Combine liquids and seasonings: Pour in the chicken stock, cannellini beans (with their liquid), fire-roasted diced tomatoes with garlic, minced garlic, Italian seasoning, salt, and black pepper. Finally, add the 2 bay leaves on top.
- Cook the soup: Cover the slow cooker and cook on low heat for 4-6 hours until the chicken is fully cooked and the vegetables are tender.
- Shred the chicken: Remove the cooked chicken breasts carefully from the slow cooker and shred them finely using two forks.
- Return chicken and add cream: Place the shredded chicken back into the slow cooker and stir in the heavy cream to create a creamy texture.
- Final slow cook: Cook for an additional 30 minutes on low to allow flavors to meld and the soup to thicken slightly.
- Serve: Ladle the soup into bowls and top generously with freshly shredded Parmesan cheese and optional parsley flakes. Serve with garlic bread for a complete meal.
Notes
- For a dairy-free option, substitute heavy cream with coconut cream or cashew cream.
- You can swap cannellini beans for great northern or navy beans if preferred.
- Adjust seasoning to taste before serving, adding more salt or pepper as needed.
- For added greens, stir in fresh spinach leaves during the last 15 minutes of cooking.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
Keywords: Tuscan chicken soup, creamy chicken soup, crock pot soup, slow cooker soup, Italian chicken soup, comforting soup recipe
