This slow cooker chicken minestrone soup is the best minestrone you’ll ever have! Slowly cooked, the chicken and veggies become tender and the aromatic spices flavor the soup so well. It’s the perfect winter soup for cozy days or dinner for when you don’t have a lot of time to cook.
And, if you’re looking for more slow cooker recipes, try this crockpot broccoli cheddar soup!
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What You’ll Need For This Slow Cooker Chicken Minestrone Soup
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How To Make This Slow Cooker Chicken Minestrone Soup
Dice the chicken and the vegetables.
Add the diced chicken to the bottom of your 6-quart slow cooker. Add in the onion, carrots, celery, garlic, zucchini, diced tomatoes, tomato sauce, kidney beans, cannellini beans, and chicken broth.
Sprinkle the Italian seasoning, oregano, garlic powder, salt, and black pepper on top. Stir everything around the chicken to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender. I suggest using a meat thermometer to ensure the chicken is at the right internal temperature.
About 30 minutes before you’re planning to serve, stir in uncooked pasta. Cover, and cook on high for 20-30 minutes until the pasta is tender.
Stir in baby spinach and Parmesan cheese. Cover and cook for another 5 minutes to wilt the spinach.
After tasting, feel free to add addition salt and pepper to your taste.
Ladle the soup into bowls and serve warm with extra Parmesan cheese on top!
Important Recipe Notes
This soup can be stored in an air tight container in the fridge for 2-3 days.
Ditalini pasta works very well for minestrone, but small shells, elbow macaroni, or other small pastas can be used.
Add in more of your favorite veggies, like frozen green beans, for a more veggie packed soup.
You can cook the pasta separately if you are planning on having left overs. This will prevent the noodles from soaking up a lot of the broth in the fridge. Store them separately, then heat them up together when you’re ready to eat!
More Slow Cooker Recipes
Slow Cooker Creamy Beef and Noodle Soup
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Slow Cooker Chicken Minestrone Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
This slow cooker chicken minestrone soup is hearty, comforting, and easy to make! A set-it-and-forget-it recipe perfect for busy weeknights.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (diced)
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta, such as ditalini or small shells
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Add the diced chicken to the bottom of a 6-quart slow cooker. Add the onion, carrots, celery, garlic, zucchini, diced tomatoes, tomato sauce, kidney beans, cannellini beans, and chicken broth.
- Sprinkle in the Italian seasoning, oregano, garlic powder, salt, and black pepper. Stir the ingredients around the chicken to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
- About 30 minutes before serving, stir in the uncooked pasta. Cover and continue cooking on HIGH until the pasta is tender, about 20–30 minutes.
- Stir in the baby spinach and Parmesan cheese. Cover and cook for another 5 minutes, just until the spinach has wilted.
- Taste and add additional salt and pepper if needed. Ladle into bowls and serve warm with extra Parmesan cheese on top.
- Prep Time: 15
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
