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Chicken & Bean Soup (Slow Cooker)

Here's how you make Chicken & Bean Soup (Slow Cooker)
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  • Servings: 6
  • Prep: 20m
  • Cook: 8h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 1/2 to 2 cups dried beans ( white beans, soaked overnight0
  • 4 cups water
  • 1 onion, chopped
  • 1 can(15 ounce) tomatoes
  • 1 bay leaf
  • 4 teaspoons cumin, ground (or less depending on how how much you want -- 2-4 teaspoons)
  • 2 to 3 teaspoons cayenne pepper (or less depending on how much heat you want)
  • 2 pounds bone-in skinless chicken thighs
  • 1/2 teaspoon garlic salt
  • 1 jar (10 ounce) marinated artichoke hearts (drained and quartered, the ones I used were already quartered)
  • 1/2 cup sliced black olives (or halved and pitted)
  • 1/4 cup parsley, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Drain beans and place in slow cooker (6 quart size) and then add the water and next 7 ingredients (-garlic salt); stir to combine and then cover and cook for 8 hours on low.

  • Step 2: Remove chicken and shred with fork; discarding bones. Return shredded chicken to the slow cooker along with the artichokes and olives.

  • Step 3: Serve soup with parsley garnish.

We hope you enjoy this recipe!

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