Slow Cooker Chicken Pesto Bean Soup

Course: Soups
Difficulty: Easy
Pulse Type: Beans, Chickpeas
Specialty Diet: Gluten Free
Nutrition: 1/2 cup serving
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 servings


  • 1 15 oz can white beans rinsed and drained
  • 1 15 oz can chickpeas rinsed and drained
  • 1 1/4 lbs chicken thighs or breasts; boneless, skinless
  • 4 cups chicken broth
  • 1 large carrot thinly sliced
  • 1 stalk celery thinly sliced
  • 1 small onion diced
  • 1/2 tsp garlic powder
  • 1/2 cup pesto
  • 1/2 cup parmesan cheese


  1. Place beans, garbanzo beans, chicken, broth, carrot, celery, onion and garlic powder in slow cooker.
  2. Cover and cook on low for 4-6 hours, or until chicken is tender. Remove the chicken and place on a cutting board. Cut the chicken into small bite-size pieces. Add chicken back into slow cooker.
  3. Add in pesto and stir.
  4. Ladle soup into bowls and top each bowl with a tablespoon of Parmesan cheese.