Chicken & Bean Soup (Slow Cooker)
Created by ellie on February 17, 2019
- Servings: 6
- Prep Time: 20m
- Cook Time: 8h
- Recipe #31451
Ingredients
- 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
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.
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Step 2: Remove chicken and shred with fork; discarding bones. Return shredded chicken to the slow cooker along with the artichokes and olives.
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Step 3: Serve soup with parsley garnish.
Nutritional Facts
- Serving Size: 1 (491.6 g)
- Calories 405.1
- Total Fat - 26.3 g
- Saturated Fat - 7 g
- Cholesterol - 155.9 mg
- Sodium - 297.6 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 4.8 g
- Sugars - 4.1 g
- Protein - 30.1 g
- Calcium - 77.9 mg
- Iron - 3.5 mg
- Vitamin C - 23.7 mg
- Thiamin - 0.2 mg