All the classic Italian caprese flavors that you love, made into this simple Crock Pot Caprese Chicken Soup! Tomatoes, basil, chicken, onions, spinach, and beans, topped with mozzarella, basil, and a balsamic drizzle.
I love caprese salad, it’s one of my favorite snacks! I’ve made it so many times in so many different ways…caprese stuffed chicken, caprese sandwiches, caprese pizza rolls….you get the picture. Now, for my newest caprese creation, Crock Pot Caprese Chicken Soup!
Could I have said “caprese” a few more times?
This soup is so flavorful and so simple to assemble, the Crock Pot does all the work. It’s basically a de-constructed caprese salad with the addition of beans and chicken for protein. The toppings are delicious and pretty to look at, but totally optional. The soup is awesome just by itself. Although, I definitely think it should be required that anytime you have soup, you MUST dunk a piece of crusty bread in it.
Don’t you absolutely love Crock Pot recipes? If you have to work all day or run errands and don’t have time to stand over the stove for hours, this recipe is for you!
Instead of shredding the chicken, 30 minutes before the timer went off, I removed the chicken from the Crock Pot and used a fork to pull it apart into large chunks. Then I added it back to the Crock Pot and it soaked up all that tasty tomato-y broth. You can cook it for 8 hours on low if you’re going to be gone all day, or 4 hours on high.
- 2 lbs Boneless chicken breasts
- Salt & pepper, to taste
- 1 Medium onion, diced
- 2 Cans diced tomatoes, with the juice
- 2 Cans pinto beans
- 1½ tbsp Italian seasonings
- 1 Bay leaf
- 2 Garlic cloves, minced
- 1-6 oz can tomato paste
- 4 Cups chicken broth
- 2 Cups water
- 3 Cups raw spinach leaves
- 1 + ¼ Cup basil leaves, thinly sliced (Save ¼ cup for topping the soup)
- ½ Cup shredded mozzarella cheese for topping
- Optional - 2 tbsp Balsamic glaze for topping
- Dice the onion and add it to the Crock Pot.
- Trim the fat off your chicken and season both sides with salt and pepper. Lay it on top of the onions.
- Rinse and drain the beans, add to the pot.
- Add tomatoes with the juice, Italian seasonings, bay leaf, garlic, tomato paste, chicken broth, and water. Stir to combine.
- Cook for 4 hours on high or 8 hours on low. 30 minutes before it's done, remove the chicken and use a fork to pull it apart into big chunks. Add the chicken back to the pot and finish cooking. Don't forget to remove the bay leaf!
- Right before you serve it, add the spinach and basil to the Crock Pot. Stir. It only takes a few minutes for it to wilt. I like to see the bright green color when I serve, not a mushy, overcooked spinach leaf.
- Top with shredded mozzarella cheese, basil, and a drizzle of balsamic glaze, serve with bread!
I love coming home after a long day and the whole house smells like someone’s been cooking for hours! With little effort, you can create a delicious meal that will leave everyone asking for seconds. This Crock Pot Caprese Chicken Soup is loaded with juicy tomatoes, big chunks of chicken, and all the classic Italian flavors everyone loves.
If you have time, I would definitely take a few minutes to jazz it up and add all the toppings. It really makes it look special, and the flavors go so well together! I LOVE fresh basil, so I put extra in my bowl. I always have balsamic vinegar on hand but I usually don’t take the time to make my own balsamic glaze. I use a bottled balsamic glaze that I found at Trader Joe’s. If you are near a TJ’s, stop by, and scoop one up. You won’t be disappointed!
Don’t forget the crusty bread for dipping. It pairs perfectly with this soup. I made my favorite no-knead whole wheat chia bread to go with it. Aren’t no-knead bread recipes the best? I hate kneading. I’m all for recipes that don’t involve a lot of hands on work, but taste like they do.
What’s your favorite caprese inspired recipe?
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