Crockpot Chicken Minestrone is the ultimate set-it-and-forget-it comfort food, combining tender chicken, colorful veggies, hearty beans, and tiny pasta in a gently seasoned tomato broth. The beloved minestrone gets a satisfying protein boost and a slow-simmered depth you just can’t rush on the stovetop. Whether you’re gathering everyone around the table or stocking your fridge for easy meals, this is a one-pot wonder sure to warm you from the inside out—with barely any hands-on time.
Ingredients You’ll Need
Pulling together Crockpot Chicken Minestrone is delightfully easy, and each ingredient really shines in the final bowl. These pantry and produce staples work together to give this soup vibrant color, a medley of textures, and layers of Italian-inspired flavor.
- Chicken breasts or thighs: Choose your favorite cut; thighs add extra richness, while breasts keep it lean and tender.
- Diced tomatoes (1 can): These create the classic minestrone broth with lovely tomato tang.
- Cannellini or kidney beans (1 can, drained and rinsed): Adds protein and creaminess; both work beautifully.
- Zucchini (chopped): Offers a burst of color and soaks up the delicious broth.
- Carrots (2, sliced): Bring gentle sweetness, balancing the savory notes.
- Celery (2 stalks, chopped): Essential for traditional soup flavor and a satisfying bite.
- Small onion (diced): Lays the aromatic foundation for depth and richness.
- Garlic cloves (3, minced): Fragrant and bold, garlic boosts every spoonful.
- Green beans (1 1/2 cups, fresh or frozen): Keep their snap and vivid green color.
- Dried Italian seasoning (1 1/2 teaspoons): An all-in-one herb blend that brings Italian flair.
- Dried thyme (1/2 teaspoon): Adds a warm, earthy note that complements the other herbs.
- Low-sodium chicken broth (6 cups): Forms the hearty, savory base—adjust for saltiness later.
- Small pasta (1 cup ditalini or elbow): Tiny pasta shapes soak up broth and make every bite comforting.
- Salt and black pepper to taste: The finishing touch to brighten all the flavors.
- Olive oil (2 tablespoons): Stirred in at the end for silkiness and richness.
- Chopped fresh parsley and grated Parmesan (for garnish): These make each bowl irresistible—don’t skip!
How to Make Crockpot Chicken Minestrone
Step 1: Load the Crockpot
Start by adding chicken, canned tomatoes (with their juices), drained beans, zucchini, carrots, celery, onion, minced garlic, green beans, Italian seasoning, dried thyme, and chicken broth right into your slow cooker. Give everything a gentle stir so all the ingredients are evenly distributed. This step couldn’t be easier, and the anticipation as those fresh veggies and rich broth mingle together all day is half the fun!
Step 2: Slow Cook to Perfection
Cover the crockpot and let it work its magic—set to low for 6–7 hours if you’re planning a busy day, or high for 3–4 hours if you’re in a bit of a hurry. The chicken becomes super tender as it slowly cooks, and all the vegetables soften beautifully, soaking up those savory Italian flavors.
Step 3: Shred the Chicken
When the chicken is cooked through and the veggies are melt-in-your-mouth soft, use tongs to remove the chicken portions to a plate or bowl. Shred the meat using two forks (it should fall apart easily), then return the shredded chicken to the soup. This step transforms the texture and ensures chicken in every spoonful.
Step 4: Cook the Pasta
Stir in your small pasta of choice—ditalini or elbows both work wonderfully. Cover the crockpot again and cook on high for another 15–20 minutes, just until the pasta is perfectly tender. Be sure not to overcook, so the pasta stays pleasantly al dente and doesn’t lose its shape.
Step 5: Season and Finish
Once the pasta is done, drizzle in a swirl of olive oil. Taste the broth and adjust with additional salt and black pepper as needed. This gives your Crockpot Chicken Minestrone that final silky richness and well-balanced flavor. Ladle steaming bowls and prepare for admiration!
How to Serve Crockpot Chicken Minestrone
Garnishes
There’s real joy in sprinkling bowls of Crockpot Chicken Minestrone with a shower of freshly chopped parsley and a generous dusting of grated Parmesan. The parsley adds a bright, herbal finish, while the nutty Parmesan melts gently over the hot soup, boosting its savory depth. Try a crack of fresh black pepper or a drizzle of good olive oil for even more flavor.
Side Dishes
This hearty soup barely needs company, but you can’t go wrong with a crusty Italian loaf for dipping or a simple green salad tossed with vinaigrette. For a more classic Italian spread, add a platter of roasted vegetables or even some garlicky bruschetta on the side. Each bite makes the meal more special.
Creative Ways to Present
Make Crockpot Chicken Minestrone the star by serving it in rustic soup bowls, topped with Parmesan shards, and a parsley sprig. For gatherings, try ladling mini portions into mugs or ramekins for a cozy buffet. Or, set up a toppings bar with basil pesto, red pepper flakes, or lemon zest so guests can customize their bowls and dig in together.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Minestrone keeps like a dream in the fridge. Transfer cooled soup to airtight containers and refrigerate for up to 4 days. The flavors meld even more overnight, making each bowl taste richer on day two. If the pasta absorbs more broth, just add a splash of stock before reheating.
Freezing
For longer storage, freeze portions of soup in freezer-safe containers for up to 3 months. Let the minestrone cool completely before freezing to preserve the best texture. Ideally, freeze before adding pasta, or use freezer-friendly pasta shapes to reduce mushiness. Thaw overnight in the fridge before reheating.
Reheating
Warm individual portions of Crockpot Chicken Minestrone gently on the stovetop or in the microwave, stirring occasionally to ensure everything heats through evenly. If the soup thickens up in the fridge or freezer, simply add a splash of extra broth to reach your perfect consistency before serving hot.
FAQs
Can I make Crockpot Chicken Minestrone with frozen chicken?
Yes, you can use frozen chicken directly in the crockpot—just add about 30 extra minutes to the cooking time to ensure the chicken cooks thoroughly. Always check for safe internal temperature before serving.
How can I make this soup vegetarian?
For a vegetarian minestrone, simply skip the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans or some chopped potatoes to keep the soup hearty and satisfying.
What pasta shapes work best in Crockpot Chicken Minestrone?
Small shapes like ditalini, elbows, or small shells are classic choices that hold up well in soup and are easy to scoop up in every bite. If using gluten-free or whole wheat pasta, check for doneness a few minutes earlier.
Can I add other vegetables or greens?
Absolutely! Feel free to toss in spinach or kale during the last five minutes of cooking, or add bell peppers and peas for more color and nutrition. This is a great way to use up any extra produce in the fridge.
Is Crockpot Chicken Minestrone healthy?
Yes, this soup packs lean protein, lots of fiber-rich beans and vegetables, and can easily be made dairy or gluten free to meet your needs. You get a wholesome, balanced meal all in one bowl with very little fat or added salt.
Final Thoughts
If you’re looking for a soul-warming meal that practically cooks itself, look no further than Crockpot Chicken Minestrone. Every batch is bright, filling, and crowd-pleasing—perfect for cozy evenings or make-ahead lunches. Give it a try and let this easy favorite become a new staple in your home!
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Crockpot Chicken Minestrone Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with this hearty and flavorful Crockpot Chicken Minestrone soup. Packed with vegetables, beans, pasta, and tender chicken, this comforting dish is perfect for a cozy night in.
Ingredients
Chicken Minestrone:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini or kidney beans (drained and rinsed)
- 1 zucchini (chopped)
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 1/2 cups green beans (fresh or frozen)
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon dried thyme
- 6 cups low-sodium chicken broth
- 1 cup small pasta (like ditalini or elbow)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Chopped fresh parsley and grated Parmesan (for garnish)
Instructions
- Prepare the Ingredients: Combine chicken, tomatoes, beans, zucchini, carrots, celery, onion, garlic, green beans, Italian seasoning, thyme, and chicken broth in the crockpot.
- Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken, add pasta, and cook for an additional 15–20 minutes.
- Finish and Serve: Stir in olive oil, adjust seasoning, and serve hot, garnished with parsley and Parmesan.
Notes
- Add spinach or kale in the last 5 minutes for extra greens.
- Use gluten-free pasta if needed.
- If soup thickens too much after cooling, add more broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 7g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 80mg
