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Three glass mugs of chunky vegetable soup with parsley and celery garnish sit on a wooden table, parsley scattered around, white tile behind.
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Slow Cooker Tuscan Chicken Vegetable Soup

Slow Cooker Tuscan Chicken Vegetable Soup is a hearty, comforting, one-pot meal. Tender chicken and vegetables simmer in a savory tomato based broth. It is a simple to assemble recipe that is perfect for busy weeknights, meal prep, and cozy weeknight dinners.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: dinner, entree
Cuisine: Italian Inspired
Keyword: chicken vegetable soup slow cooker, crockpot chicken vegetable soup, freezer friendly soup, high protein soup, meal prep soup, slow cooker chicken vegetable soup, slow cooker tuscan chicken soup, Tuscan chicken vegetable soup
Servings: 8 servings
Calories: 263kcal
Author: The Lazy slow cooker

Equipment

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.

Video

Notes

  1. *I use baby carrots to keep things lazy.  They just need to be cut.  No peeling involved
  2. Using frozen vegetables keeps this soup nice and easy.  Add them frozen right into your slow cooker.  
  3. Please see the above for serving and and other ideas.
  4. Four to six boneless, skinless thighs can be used in place of breasts.  

Nutrition

Calories: 263kcal | Carbohydrates: 48g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 23mg | Sodium: 980mg | Potassium: 1930mg | Fiber: 12g | Sugar: 25g | Vitamin A: 6649IU | Vitamin C: 59mg | Calcium: 146mg | Iron: 7mg
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