Slow cooker Tuscan Chicken soup

A bowl of Italian chicken soup

This Tuscan chicken soup is full of vegetables and Italian flavor. It's super easy to throw together after a busy day.


Units Scale
  • 1 TBS Olive oil
  • 2 Chicken breasts (Cubed)
  • 1 Small Onion (Diced)
  • 6 Cloves Garlic (Minced)
  • 1/2 6 oz can Green Olives (quartered)
  • 2 15.5 oz cans Cannellini beans (Drained and rinsed)
  • 1 cup Marinated artichoke hearts (Chopped)
  • 1 TBS Marinade from artichoke hearts
  • 2 cups Collard greens or Kale (Chopped)
  • 2 Celery stalks (Diced)
  • 2 Carrots (Peeled and diced)
  • 2 tsp Dried Rosemary (Crushed)
  • 1 tsp Mushroom Powder
  • 1/2 tsp Ground Sage
  • 1 pinch Chili flakes
  • 12 cups Chicken stock


  • 1 cup Parmesan cheese (Grated)
  • 1/2 Bunch Italian Parsley (Minced)


  1. Set up a slow cooker and turn on to high.
  2. Place a large non-stick skillet over a med-high burner. Once hot add in half the olive oil and half the chicken. Let this brown on all sides then dump into the slow cooker and repeat with remaining oil and chicken.
  3. Now dump everything else in the slow cooker (except the toppings). Put the lid on it and cook on high for 1 1/2 to 2 hours, till it's hot and bubbly. Serve with  Parmesan cheese and Italian parsley.


You can skip the step of sauteing the chicken but it won't have the same depth of flavor, just make sure the chicken is fully cooked (165F internal temp) before serving. Alternatively you can cook the whole chicken breasts in there, cooking for 3 hours, and then shred them before serving.


Keywords: Chicken, dairy free, Easy, Gluten free, Italian, Soup