Description
A healthy and easy recipe for any night of the week. Shredded white meat chicken is enveloped in a flavorful broth and surrounded by seasoned white beans, petite diced tomatoes and fresh spinach.
Ingredients
Scale
- 1 1/2 tsp olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 3 cups chicken broth (or 3 cups water and 3 tsp better than bouillon chicken base)
- 1 (14.5 oz) can petite diced tomatoes, with juices
- 1/2 tsp sugar
- 1 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 2 (14.5 oz) cans white beans, rinsed and drained (I used S&W Lightly Seasoned White Beans)
- 1 1/2 lbs (24 oz) boneless, skinless chicken breasts (this was 2 chicken breast halves for me)
- 2 cups packed fresh spinach
- Optional for serving: Parmesan cheese and croutons
Instructions
- Heat the oil in a pan on the stove over medium high heat. Add in the diced onion followed by the garlic. Stir for 2 minutes, until onions are translucent and garlic is fragrant. Transfer mixture to the slow cooker
- Add in the chicken broth, diced tomatoes, sugar, basil, parsley, oregano, salt, pepper, beans and chicken breasts.
- Cover and cook on low for about 6 hours.
- Remove the chicken and place on a cutting board. Shred the chicken or cut it into pieces. Add the chicken back into the slow cooker. Stir in the spinach. Ladle into bowls and serve with croutons and Parmesan, if desired.
Notes
Get the INSTANT POT version of the recipe here
- Category: Soup
- Method: Slow Cooker