This Crockpot Tuscan Chicken White Bean Soup is cozy, hearty, and full of flavor. Everything goes right into the slow cooker, and hours later, you’ve got a rich, creamy broth with tender chicken, beans, and wilted spinach.
It’s perfect for a chill day when you want something warm but don’t want to fuss too much in the kitchen.
The mix of Italian herbs, garlic, and a little cream at the end gives it that “tastes-like-it-came-from-a-restaurant” vibe. You’ll love this one.
Why I Love This Recipe
This one came from a cold Sunday afternoon when I had leftover chicken and no idea what to do with it. I tossed everything in the crockpot and didn’t expect much—until I tasted it. It instantly became a regular.
- It’s warm, comforting, and full of flavor.
- Uses pantry staples like canned beans and broth.
- You just throw everything in and walk away.
- Feels like something you’d get at a cozy café.
- Tastes even better the next day.
Servings and Cook Time
Servings: 6
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
What You’ll Need
- 1 ½ lbs boneless, skinless chicken thighs
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 3 cups baby spinach, roughly chopped
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tbsp olive oil
Pro Tips
- Chicken thighs work better than breasts—they stay juicy and tender.
- Add the spinach at the end so it doesn’t overcook.
- Taste before serving and adjust salt to your liking.
- A splash of lemon juice can brighten it up if needed.
- Leftovers thicken—add a little broth when reheating.
Tools Required
- 6-quart slow cooker
- Cutting board
- Chef’s knife
- Wooden spoon
- Ladle
- Small bowls or plates for prepping ingredients
Substitutions and Variations
- Swap spinach for kale or Swiss chard
- Use navy or great northern beans if you don’t have cannellini
- Coconut cream instead of heavy cream for dairy-free
- Add red pepper flakes for a spicy kick
- Stir in cooked pasta at the end to make it more filling
Make Ahead Tips
You can chop all your veggies and measure out the herbs the night before. Store in airtight containers in the fridge. In the morning, toss everything into the crockpot and let it go.
How to Make Crockpot Tuscan Chicken White Bean Soup
Step 1: Prep the Vegetables
Dice 1 yellow onion and 2 carrots. Mince 3 cloves of garlic. Roughly chop 3 cups baby spinach and set it aside for later.
Step 2: Add Everything to the Crockpot
Into the crockpot, add 1 ½ lbs boneless skinless chicken thighs, 2 drained cans of cannellini beans, the diced onion and carrots, minced garlic, 1 tsp dried basil, 1 tsp oregano, ½ tsp salt, ½ tsp black pepper, 1 bay leaf, and 4 cups chicken broth.
Step 3: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and can be shredded easily.
Step 4: Shred Chicken and Add Spinach
Remove chicken, shred it with two forks, and return it to the crockpot. Stir in 3 cups chopped spinach and ½ cup heavy cream. Let it cook another 5–10 minutes until spinach wilts.
Step 5: Serve
Ladle into bowls and serve hot, with an optional drizzle of olive oil or a sprinkle of black pepper on top.
Leftovers and Storage
Let soup cool, then store in airtight containers in the fridge for up to 4 days. It thickens as it sits—add a splash of broth to loosen it up when reheating. You can also freeze it for up to 3 months.
Macros Information (Per Serving – based on 6 servings)
Calories: ~330
Protein: ~28g
Carbs: ~20g
Fat: ~15g
Fiber: ~6g
Why This Recipe Works (Quick Science)
Chicken thighs are full of connective tissue that breaks down during slow cooking, giving the soup body and flavor. The starch from the beans helps thicken the broth naturally. Finishing with cream adds richness, while the spinach brings a fresh pop of color and nutrients.
Common Mistakes
- Using chicken breasts – they dry out more easily.
- Adding spinach too early – it will get mushy.
- Not seasoning enough – taste at the end and adjust.
- Skipping the cream – it really adds to the Tuscan flavor.
What to Serve With
- Crusty Italian bread or garlic toast
- Side salad with lemon vinaigrette
- Grilled cheese or panini
- A glass of white wine if you’re feeling fancy
FAQ
Can I use dry beans?
You can, but you’ll need to soak and cook them first. Canned is easier.
Can I make this dairy-free?
Yes, just skip the cream or use coconut cream.
Can I cook this on the stove instead?
Yep. Simmer everything for about 45 minutes until chicken is tender, then shred and finish the same way.
Can I use rotisserie chicken?
Sure! Add it at the end with the spinach since it’s already cooked.
If you try this recipe, let me know how it turned out! Drop a comment with your thoughts or questions—I’d love to hear how it goes for you.