Harissa Tomato Chicken Slow Cooker White Bean Soup
Dried cannellini beans and lean chicken breasts take beautifully to a slow, steady simmer. When submerged in a savory tomato base spiked with harissa, the beans turn creamy and tender without bursting, while the chicken absorbs the warm, earthy heat from the chilies and garlic. Everything assembles directly in the slow cooker insert with minimal prep work. As the hours pass, the crushed tomatoes soften into the vegetable broth, creating a rich, deeply seasoned broth that pulls the shredded chicken and beans together into a satisfying meal.
Why this one works
- Dried cannellini beans cook to a buttery, velvety texture over the long simmer.
- Harissa paste provides complex, smoky heat without needing extra ground spices.
- Hands-off slow cooker approach requires just ten minutes of upfront prep.
- Boneless chicken breasts shred easily right in the pot, soaking up the flavorful liquid.
- A balanced bowl with 32 grams of protein and hearty fiber from the white beans.
What you’ll need
- 1.5 lbs (680g) boneless skinless chicken breast Use whole breasts; they stay moist beneath the liquid and pull apart cleanly once cooked.
- 2 cups (400g) dried cannellini beans, soaked Ensure the beans are soaked thoroughly in advance so they soften evenly in the slow cooker.
- 3 tablespoons (45g) harissa paste Delivers concentrated chili heat, garlic, and warm spices in a single spoonful.
- 1 can (800g) crushed tomatoes Forms a thick, savory base that integrates smoothly with the broth.
- 4 cups (950ml) vegetable broth Provides the essential liquid volume needed for the dried beans to fully hydrate and cook.
- 1 large (150g) yellow onion, diced Dices melt into the background of the broth over the long cooking cycle.
- 3 cloves (15g) garlic, minced Distributes savory aroma throughout the entire base.
- 1/4 cup (10g) fresh cilantro, chopped
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What to have nearby
- 6-quart or larger slow cooker
- Cutting board and chef's knife
- Two dinner forks for shredding chicken
- Ladle for serving
Step-by-step instructions
This is a true one-pot slow cooker dish. Layer the ingredients cleanly into the base, give the liquids and harissa a gentle mix so the flavor distributes evenly, and let the appliance do all the heavy lifting on low heat.
- 1Step 1
Place the chicken, soaked beans, onion, and garlic into the slow cooker.
- 2Step 2
Stir in the harissa paste, crushed tomatoes, and vegetable broth.
- 3Step 3
Cover and cook on low for 7 to 8 hours until the chicken is tender and beans are soft.
- 4Step 4
Shred the chicken using two forks directly in the pot.
- 5Step 5
Stir well and serve warm in deep bowls, garnished with fresh cilantro.
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A few things worth knowing
- Make sure the dried cannellini beans are fully submerged under the broth and tomato mixture before securing the lid.
- Keep the lid closed for the full cooking duration to maintain the steady heat required for softening soaked dried beans.
- Test a bean from the center of the pot for tenderness before shredding the meat to ensure the legumes are completely cooked.
- Shred the chicken right in the cooking liquid so every strand immediately absorbs the spiced tomato broth.
Ways to make it your own
- Top finished bowls with fresh chopped cilantro just before serving for an herbal contrast.
- Offer lemon wedges at the table so diners can brighten their bowl with fresh acidity.
- Serve with warm flatbread or toasted sourdough alongside for dipping into the broth.
Serving suggestions
Ladle the hot soup into wide, deep bowls and top with plenty of fresh cilantro. It pairs naturally with a simple green side salad or warm, crusty bread to catch every drop of the spiced harissa broth.
Storage & reheating
Allow leftover soup to cool before transferring to airtight containers. Store chilled in the refrigerator, or freeze portions in airtight containers. Reheat gently over low heat, adding a splash of broth or water if the beans have thickened the liquid.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Do I need to soak the cannellini beans beforehand?+
Yes, the recipe specifies soaked beans. Soaking ensures the beans cook through to a creamy texture during the low-heat cycle.
Can I cook this soup on high heat instead of low?+
Low heat for 7 to 8 hours is recommended to keep the chicken tender and allow the soaked dried beans to soften gently and evenly.
How spicy is the broth with three tablespoons of harissa?+
Harissa brings a warm, noticeable heat balanced by the crushed tomatoes and mild white beans. Spice level can vary slightly depending on the brand of harissa used.
With its balance of tender chicken, creamy white beans, and smoky harissa broth, this slow cooker meal delivers rich, comforting flavor with minimal hands-on effort.
Harissa Tomato Chicken Slow Cooker White Bean Soup
Slow-cooked chicken, soaked cannellini beans, and crushed tomatoes simmer low with harissa paste, garlic, and broth for a hearty, warming dinner bowl.
Ingredients
- 1.5 lbs (680g) boneless skinless chicken breast
- 2 cups (400g) dried cannellini beans, soaked
- 3 tablespoons (45g) harissa paste
- 1 can (800g) crushed tomatoes
- 4 cups (950ml) vegetable broth
- 1 large (150g) yellow onion, diced
- 3 cloves (15g) garlic, minced
- 1/4 cup (10g) fresh cilantro, chopped
Instructions
- Place the chicken, soaked beans, onion, and garlic into the slow cooker.
- Stir in the harissa paste, crushed tomatoes, and vegetable broth.
- Cover and cook on low for 7 to 8 hours until the chicken is tender and beans are soft.
- Shred the chicken using two forks directly in the pot.
- Stir well and serve warm in deep bowls, garnished with fresh cilantro.
Nutrition
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