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Slow Cooker Italian Chicken Soup

    Perfect for busy weeknights, this Slow Cooker Italian Chicken Soup is bursting with flavor and packed with nutrients.

    Slow cooker Italian chicken soup.

    Looking for a new slow cooker recipe? This slow cooker dish is naturally gluten-free, full of protein, and extremely satisfying. My Slow Cooker Italian Chicken Soup is actually a twist on one of my long time favorites: Slow Cooked Tuscan Chicken and Beans. Like most slow cooker meals, it is perfect for a busy mom who may only have a few moments to think about dinner, but needs a hearty and healthy meal more than anyone!

    How to Make Slow Cooker Italian Chicken Soup

    Liz cutting zucchini

    Start your Slow Cooker Italian Chicken Soup by preparing all the produce. Dice your onion, zucchini, and red pepper, and chop your kale.

    Adding cannelini beans to slow cooker

    Then drain and rinse your cannellini beans, and add them to your slow cooker.

    Adding stewed tomatoes to slow cooker

    Followed by the can of diced tomatoes, not drained.

    Adding bell pepper to slow cooker

    Then add the diced red bell pepper.

    Adding zucchini to slow cooker

    And the diced zucchini.

    Seasoning chicken in slow cooker

    Next add cubed chicken breast, and season with salt, pepper, basil, oregano, and garlic powder.

    Seasonings in slow cooker

    Then for a bit of spice, add red chili flakes. Add more or less depending on your heat preference.

    Stirring ingredients together

    Stir it all together to help it cook evenly.

    Adding and seasoning kale

    Then place the chopped kale on top, and season with additional salt and pepper.

    Adding chicken stock to slow cooker

    Finish with the chicken broth before placing the lid on the pot.

    Finished Italian chicken soup

    Cook on low for 8 hours or high for 4 hours.

    Slow cooker Italian chicken soup.

    Serve garnished with fresh parsley, and enjoy your Slow Cooker Italian Chicken Soup!

    Easy Substitutions

    • Make it vegetarian or vegan. Instead of chicken, use a hearty, meaty vegetable like mushrooms or butternut squash.
    • Switch out the greens. Use what you have! Spinach, chard, or whatever you like.

    Frequently Asked Questions:

    Can frozen vegetables be substituted for fresh?

    For some ingredients, yes you could. It would be okay to use frozen kale and onion, but would only use fresh zucchini and red pepper.

    Can you make this soup in a pressure cooker?

    Yes! To make this soup in something like an Instant Pot, follow the instructions of adding all ingredients to the pot. Then seal the lid, press pressure cook on high pressure, and set the time for 25 minutes.

    Is it OK to put raw chicken in slow cooker?

    Yes! Chicken can be added in raw; it will cook in the slow cooker with the rest of the soup.

    How do you store leftovers?

    Keep leftover soup in an airtight container in the fridge for up to 5 days.

    Slow cooker Italian chicken soup.

    More Slow Cooker Meals

    Eat It, Like It, Share It!

    Did you try this soup? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

    Liz eating Slow Cooker Italian chicken soup.

    One last tip for my Slow Cooker Italian Chicken Soup – or whenever you slow cook food – I recommend garnishing with fresh herbs before serving. It brightens up the dish and adds a much needed fresh flavor to round out the meal.

    Your spoon is waiting.

    Slow cooker Italian chicken soup 2

    Slow Cooker Italian Chicken Soup

    4.48 stars average
    Perfect for busy weeknights, this Slow Cooker Italian Chicken Soup is bursting with flavor and packed with nutrients.
    PREP: 10 mins
    COOK: 4 hrs
    TOTAL: 4 hrs 10 mins
    Servings: 6

    Equipment

    Ingredients
     

    • 1 pound boneless skinless chicken breasts (cubed)
    • 1 medium onion (diced)
    • 1 zucchini (diced)
    • 1 red pepper (seeded and diced)
    • 15 ounces cannellini beans (drained and rinsed)
    • 15 ounces diced tomatoes (low sodium)
    • 2 cups kale (chopped)
    • 6 cups chicken broth (low sodium)
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • ½ tablespoon garlic powder
    • 1 teaspoon salt
    • ½ teaspoon chili flakes (or black pepper)
    • fresh parsley (optional garnish)

    Instructions
     

    • Place all ingredients except for the fresh parsley in a slow cooker and heat on Low for 8 hours or High for 4 hours.
    • Garnish with fresh parsley and serve.

    Notes

    Can Fresh Kale be substituted for frozen?

    Yes. To use fresh kale instead of frozen simply add it 15 minutes before the end of the cooking time. Alternatively, Swiss chard or spinach would work well too.

    Do you cook the chicken first or let it cook in the slow cooker?

    Nope, it cooks in the slow cooker!! You can use raw. 

    Nutrition

    Calories: 189kcalCarbohydrates: 20.9gProtein: 23gFat: 1.8gSaturated Fat: 0.1gPolyunsaturated Fat: 1.7gTrans Fat: 0gCholesterol: 40mgSodium: 647mgFiber: 5.6gSugar: 5.1g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    39 Comments

    1. The sodium is too high for me (doctors orders) and I wonder how it would work with homemade chicken broth? I don’t use salt in it but do use a salt substitute of herbs and spices.

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