Crockpot Chicken Verde Soup
A Cozy, Gut-Friendly Slow Cooker Meal for Busy Days
Soup Season is here! This Crockpot Chicken Verde Soup is flavor-packed, gut-friendly, and perfect for busy weeknights. As an IBS dietitian and Spokane nutritionist, I love creating meals that are easy, nourishing, and supportive of both digestion and overall wellness.
Born out of my own need for a quick, cozy dinner after long days, this soup delivers all the right things—hearty texture, tangy flavor, and nourishing ingredients that support gut health, immunity, and energy levels.
This is one of those “set it and forget it” slow cooker meals that fills your kitchen with savory aromas and your bowl with vibrant, gut-loving goodness.
ABOUT US: SPOKANE NUTRITIONISTS
We are a group of registered Spokane dietitians and personal trainers who have a passion for helping you feel in control of your health.
We work mainly with athletes, those with chronic GI conditions, and women in perimenopause and menopause. We create customized nutrition plans to empower and educate you in your health journey.
Why You’ll Love This Crockpot Chicken Verde Soup
This recipe is a perfect balance of lean protein, slow-digesting carbs, and fiber-rich beans simmered in a flavorful broth infused with salsa verde, miso, and spices.
It’s the kind of dish that satisfies on a chilly night or after a long, active day—especially for endurance athletes looking to refuel with balanced, nutrient-dense meals.
If you’re part of my dietitian private practice community, you know I love meals that nourish the body and support the gut. With its gut-supportive ingredients and balanced macros, this soup checks all the boxes.
Gut Health Benefits in Every Bowl
1. Brown Rice & Cannellini Beans: Fiber Powerhouses
Brown rice and white beans provide both soluble and insoluble fiber, essential for digestive health:
Soluble fiber feeds beneficial gut bacteria, promoting short-chain fatty acids (SCFAs) that help reduce inflammation and support the gut barrier.
Insoluble fiber adds bulk and helps regulate bowel movements.
Together, they help support consistent digestion—an important part of any IBS-friendly diet.
2. Miso: Fermented Goodness
A spoonful (or two) of white miso adds umami depth and a gentle saltiness, but it also brings beneficial compounds:
Rich in probiotic cultures that enhance microbial diversity in the gut
Contains peptides and isoflavones that support gut and immune health
Even after slow cooking, miso retains nutrients that contribute to overall well-being.
3. Garlic & Onion: Natural Prebiotics
Mild but mighty, dried minced garlic and onion powder are simple ways to boost gut health naturally. They provide prebiotic fibers that feed friendly gut bacteria like Bifidobacteria and Lactobacilli, supporting:
Healthy digestion
Immune function
Gut-brain balance and mood regulation
4. Toppings to add Variation
Creamy Greek yogurt
Ripe avocado slices
Crunchy tortilla chips
Fresh cilantro
These toppings add texture and freshness that make every bowl feel unique and satisfying— especially if you are meal prepping this soup to eat throughout the week. Plus, the mild flavors and tender chicken make it a family-friendly meal—even for picky eaters.
A Gut-Friendly Recipe for Real Life
Whether you’re managing IBS, training for endurance events, or simply craving a nourishing comfort meal, this Crockpot Chicken Verde Soup fits beautifully into a balanced nutrition plan.
Crockpot Chicken Verde 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
