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Slow Cooker Chicken Pesto Bean Soup

  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x


Moist bites of chicken, tender chickpeas and white beans, carrots, celery and onions all cooked in a broth flavored with basil pesto.


Units Scale
  • 1 (15 oz) can white beans, rinsed and drained
  • 1 (15 oz) can garbanzo beans, rinsed and drained
  • 1 1/4 lbs boneless, skinless chicken thighs or breasts
  • 4 cups chicken broth (or 4 cups water and 4 tsp chicken bouillon)
  • 1 large carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 1 small onion, diced
  • 1/2 tsp garlic powder
  • 1/2 cup basil pesto
  • 1/2 cup Parmesan cheese


  1. Place beans, garbanzo beans, chicken, broth, carrot, celery, onion and garlic powder in slow cooker.
  2. Cover and cook on low for 4-6 hours, or until chicken is tender. Remove the chicken and place on a cutting board. Cut the chicken into small bite-size pieces. Add chicken back into slow cooker.
  3. Add in pesto and stir.
  4. Ladle soup into bowls and top each bowl with a tablespoon of Parmesan cheese.