High Protein Crockpot Soup: Chicken & White Bean
This high protein crockpot soup is the kind of dinner that takes care of itself. Everything goes into the slow cooker raw — no browning, no stirring, no babysitting the stove — and what comes out six hours later is a rich, savory bowl loaded with protein from shredded chicken, white beans, and a final swirl of Greek yogurt.
It’s the recipe to reach for on the nights when cooking feels like one task too many. Set it in the morning, walk away, and come home to a dinner that’s already done.
Table of Contents
Why This High Protein Crockpot Soup Works
Most crockpot soups lean on pasta or potatoes for bulk, which means plenty of carbs but not much protein. This one flips that: chicken breast and white beans do the heavy lifting, so every bowl delivers real staying power without feeling heavy. The Greek yogurt stirred in at the end isn’t just for creaminess — it adds an extra protein boost while keeping the broth light instead of cream-based.
What You’ll Need
The full ingredient list and exact measurements are in the recipe card below — just chicken breast, canned white beans, broth, a classic mirepoix of carrots, celery, and onion, garlic, thyme, a bay leaf, and Greek yogurt to finish.
Printhigh protein crockpot soup
A warm, filling crockpot soup loaded with protein from chicken and white beans — the kind of dinner that feels like a hug after a long day.
- Prep Time: 10min
- Cook Time: 6 hrs
- Total Time: 6 minute
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 cup plain Greek yogurt, for stirring in at the end
- Fresh parsley, for topping
Instructions
- Add chicken, white beans, broth, carrots, celery, onion, garlic, thyme, and bay leaf to the crockpot.
- Cover and cook on low for 6 hours, or high for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Remove the bay leaf. Stir in the Greek yogurt until fully combined — this is what gives the broth its creamy texture and protein boost.
- Season with salt and pepper to taste.
- Top with fresh parsley before serving.
Notes
For an even higher-protein bowl, stir in a scoop of unflavored protein powder along with the Greek yogurt, or add a side of cottage cheese on toast.
FAQ
Can I use chicken thighs instead of chicken breast? Yes. Boneless, skinless chicken thighs work well in this high protein crockpot soup and stay extra tender after a long cook — just trim excess fat before adding them.
Can I make this soup on the stovetop instead of a crockpot? Yes. Simmer everything except the yogurt in a large pot over low heat for about 45–60 minutes, or until the chicken is cooked through, then shred and stir in the yogurt as directed.
Why did my Greek yogurt curdle in the soup? Yogurt can curdle if it’s stirred into broth that’s too hot or added while the pot is still on high heat. Let the soup cool slightly, turn off the heat, and stir in the yogurt off direct heat for a smooth, creamy result.
Can I freeze this high protein crockpot soup? It’s best to freeze it before adding the Greek yogurt, since dairy can separate after thawing. Freeze the broth and chicken mixture, then stir in fresh yogurt after reheating.
How long does this soup keep in the fridge? Stored in an airtight container, it keeps well for 3–4 days in the refrigerator.
Can I add more vegetables to this recipe? Yes — spinach, kale, or diced zucchini can be stirred in during the last 20–30 minutes of cooking without affecting the protein content.
Whether you’re cooking for one or feeding the whole family, this high protein crockpot soup proves that a hands-off dinner can still be filling and flavorful. Add it to your weeknight rotation for the nights you want dinner to make itself.
