Slow Cooker Tuscan Chicken Vegetable Soup is hearty, comforting, and super easy to make. Tender chicken, vegetables, tomatoes, and herbs cook slowly into a rich, flavorful broth. Parmesan rind adds depth while the soup cooks on low for 6-8 hours into a warm and wonderful meal.
Recipe at a glance
- What it is: A hearty, chicken and tomato-based soup filled with easy-to-prep veggies
- Main ingredients: Chicken breast, vegetables, canned tomatoes, tomato paste, seasonings, and broth
- Why it qualifies as lazy: One-pot meal, very little veggie prep.
- Prep time: 5 min
- Cook time: 6 - 8 hours
- Slow Cooker Setting: LOW
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Why I love this recipe
When developing a new recipe, my head starts to spin with gourmet ideas. Then the "Lazy Susan" in me takes over. If the prep steps involved make me say "ugh", I know it's time to dial it back.
My goal is always to make delicious, high-quality food. But if I can find a way to skip a tedious step without sacrificing flavor, I will! Using bite-sized frozen vegetables keeps this recipe real and easy!
Why Make This Dish in the Slow Cooker?
- Hands-free cooking. Once you put the lid on your slow cooker, just walk away. No need to check in.
- Deeper flavor development. Slow cooking tomatoes, herbs, and Parmesan rind allows the flavors time to infuse into the chicken, creating a rich flavor.
- Perfect for large batches and meal prep. This recipe makes enough for several meals. It stores really well in both the refrigerator and freezer, and it reheats perfectly, making it ideal for busy nights.
What you will need
Following are the ingredients you'll need to make Tuscan Chicken Vegetable Soup. Full quantities and instructions are in the recipe card at the bottom of this page
Protein
- Boneless, skinless chicken breasts
Produce
- Carrots
- Celery
- Frozen chopped onion (or fresh onion)
- Frozen peas
- Frozen corn kernels
- Frozen green beans
- Minced garlic
Pantry Items
- Chicken broth
- Diced tomatoes (with juices)
- Tomato paste
- Soy sauce (low sodium recommended)
- Italian seasoning
- Dried basil
- Garlic powder
- Onion powder
- Salt and black pepper
For Flavor
🚀Jump straight to the recipe cardPreparing your slow cooker
- Lightly coat your slow cooker with a non-stick spray, oil, or butter before cooking
- Avocado oil and olive oil are both great choices for this recipe
- Use a slow cooker liner for the easiest cleanup (always an optional step)
Step-by-step photos
Place chicken breasts into the greased slow cooker.
Add all remaining ingredients, including parmesan rind, and stir to combine
After cooking, remove parmesan rind and discard. Remove chicken and shred.
Stir shredded chicken back into the soup and serve.
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Please let me know in the comment section below!
Serving ideas
This slow cooker Tuscan chicken soup is a hearty meal on its own, but it also pairs well with:
- Warm crusty bread
- Freshly grated Parmesan cheese and fresh parsley
- A crisp garden salad
- Pasta or rice to make it even more filling
- Topped with red pepper flakes for added heat
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Storing
Refrigerate leftovers for up to 4 days in an airtight container or zipper-top bag. Alternatively, freeze them for up to 3 months.
Thaw frozen leftovers overnight in the refrigerator, then gently reheat in the microwave.
Tips for success
- This recipe is for a mild soup. To spice it up, add crushed red pepper flakes during cooking or stir in diced hot peppers before serving.
- I use baby carrots for this recipe to keep things extra lazy. No peeling involved. Just come very quick chopping.
- This hearty chicken and vegetable soup is terrific for busy nights. It can stay on the warm setting in your slow cooker. Perfect for when your people will be eating at different times.
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? I love mine!
- Always double-check to make sure your slow cooker is on and plugged in!!! Coming home to a cold slow cooker is the worst!
More great slow cooker chicken soup recipes
Slow cooking can mellow spices as they cook for long periods of time. Using multiple forms of the same flavor, such as fresh garlic and garlic powder, allows for infusion over time. This way, the flavor builds as the soup cooks.
Yes. While the parmesan rind adds depth and richness, the soup is still delicious without it. Grated parmesan can also be added on top when serving.
Soy sauce, while not a traditional Tuscan ingredient, is a great way to add umami flavor without adding extra salt.
Yes! Thighs work beautifully in this recipe. They will stay juicy and tender and are perfect for slow cooking.
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📖 Recipe
Slow Cooker Tuscan Chicken Vegetable Soup
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- cutting board and knife
Ingredients
- 2 large Boneless, skinless chicken breasts
- 1½ cups Carrots* cut into chunks
- 1½ cups Celery cut into chunks
- 1 cup Chopped frozen onion Fresh works too
- 12 oz Frozen peas
- 12 oz Frozen corn kernels
- 10.8 oz Frozen green beans whole or cut
- 14.5 oz can Diced tomatoes with all juices
- 6 oz can Tomato Paste
- 1 tablespoon Soy sauce I use low sodium
- 2 Parmesan rind
- 1 tablespoon Italian seasoning
- 2 teaspoon Dried basil
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- 1 tablespoon Minced garlic
- 8 cups Chicken broth
- salt and black pepper to taste
Instructions
- Grease your slow cooker well before starting for easiest clean up
- Place 2 large Boneless, skinless chicken breasts, 1½ cups Carrots*, 1½ cups Celery, 1 cup Chopped frozen onion, 12 oz Frozen peas, 12 oz Frozen corn kernels, 10.8 oz Frozen green beans, 14.5 oz can Diced tomatoes, 6 oz can Tomato Paste, 1 tablespoon Soy sauce, 1 tablespoon Italian seasoning, 1 tablespoon Minced garlic, 2 teaspoon Dried basil, 2 teaspoon Garlic powder, 2 teaspoon Onion powder, and 2 Parmesan rind into your slow cooker.
- Pour 8 cups Chicken broth over all other ingredients and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours
- Remove the parmesan rind and discard
- Remove the chicken breast and shred it.
- Stir shredded chicken breast back into the soup
- Add salt and black pepper to taste and serve.
Final Step
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Video
Notes
- *I use baby carrots to keep things lazy. They just need to be cut. No peeling involved
- Using frozen vegetables keeps this soup nice and easy. Add them frozen right into your slow cooker.
- Please see the above for serving and and other ideas.
- Four to six boneless, skinless thighs can be used in place of breasts.
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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