Crockpot Chicken Verde Soup

A cozy, gut-friendly slow cooker meal for busy days

Soup season is here! This flavor-packed, gut-friendly soup recipe came about from my need for a quick, cozy, and filling dinner at the end of a long and busy day. It’s hearty, tangy, and packed with nourishing ingredients that support digestion, immunity, and overall well-being. This is one of those “set it and forget it” meals that fills your home with savory aromas and your bowl with vibrant, gut-loving goodness.

Why You’ll Love this Soup!

This recipe combines lean protein, slow-digesting carbs, and fiber-rich beans in a flavorful broth infused with salsa verde, miso, and spices. It’s the kind of dish that’s just as satisfying on a chilly evening as it is after a long, active day. A variety of toppings (Greek yogurt, ripe avocado, crunchy tortilla chips, and fresh cilantro) add texture and balance that make every bowl feel fresh and exciting. The mild flavors and tender chicken make it a family-friendly option, even among picky eaters. With its gut-supportive ingredients and balanced macros, it’s a simple way to keep everyone at the table well-fed and feeling their best.

Gut Health Benefits in Every Bowl

1. Brown Rice & Cannellini Beans: Fiber Powerhouses
Brown rice and white beans bring soluble and insoluble fiber to the table. Both are essential for digestive health. Soluble fiber feeds beneficial gut bacteria, promoting the production of short-chain fatty acids (SCFAs) that help reduce inflammation and support the gut barrier. Insoluble fiber adds bulk, helping to regulate bowel movements and maintain consistency.

2. Miso: Fermented Goodness
A spoonful (or two) of white miso adds savory depth, but it’s also rich in probiotic cultures that support microbial diversity in the gut. Even though slow cooking can diminish some live cultures, miso still contributes beneficial compounds like peptides and isoflavones that support gut and immune health.

3. Garlic & Onion: Natural Prebiotics
The dried minced garlic and onion powder offer mild yet meaningful sources of prebiotic fibers, which help feed friendly gut bacteria such as Bifidobacteria and Lactobacilli. These bacteria play a role in supporting digestion, immunity, and even mood regulation via the gut-brain axis.

Soup Recipe:

Ingredients

2 lbs. boneless, skinless chicken thighs

1 cup rinsed brown rice

2 15-oz jars salsa verde

~6 cups chicken broth (or, bouillon + 6 cups water)

1-2 tbsp white miso

1-2 tsp dried minced garlic 

½ tsp onion powder

1/2 tsp cumin

2 cans cannelloni beans, drained

Top with lime juice, fresh tomatoes, Greek yogurt, cilantro, tortilla chips, and avocado as desired.

Method

  • Add salsa, broth, miso, and spices to a slow cooker, whisk to dissolve miso.

  • Add chicken thighs and rinsed brown rice.

  • Cover and cook on high for ~4 hours or low for 7-8 hours

  • Transfer chicken to a large heat-safe bowl and shred with a fork, return to the slow cooker and stir.

  • Add beans, and cook for another 30-60 minutes.

  • Serve with a variety of toppings as desired.

  • Cooled leftovers can be stored and refrigerated for 3-4 days, or frozen for ~2 months.

Leftovers

This soup freezes beautifully, so you can prep it once and enjoy it for days or even weeks. Store leftovers in individual containers for an easy, grab-and-reheat lunch or dinner. For an extra dose of fiber, color, and micronutrients, toss in some chopped kale, baby spinach, or shredded cabbage in the last 30 minutes of cooking.

Post and recipe by our dietician Lori LaVoie, MS, RD, CD

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