Wednesday, April 8, 2015

Chicken & Black Bean Soup #SlowCooker #Recipe

This post may contain sponsored information or affiliate links and I will be compensated if you make a purchase after clicking on my links. CLICK HERE to read Bobbie's Bargains full disclosure policy.

Written By:  Bobbie

I am horrible when it comes to remebering to soak dry beans overnight, but have found that using the slow cooker eliminates that step for me.  Hubby went back for seconds with this dish, and it was a great way to use up some black beans I had tucked up in the cupboard.  Noodles and slow cookers can be tricky, so you can always cook your favorite noodle seperatly, then just add them to the slow cooker and stir in before serving.  This may not the prettiest dish around, but it tastes yummy, is very filling, and perfect for a cold rainy day.  Be sure you have a large slowcooker for this recipe.  It makes a lot and the leftovers are fantastic.


2 frozen Chicken Breasts
4 cups chicken broth
6 cups water
2 cups dry black beans (rinsed)
2 tsp garlic
2 cups short (salad) macaroni
1 can diced tomatoes
1 can green beans (drained)
salt and pepper to taste


Place chicken breasts, beans, broth, water, and galic into large slow cooker, cover and set on hi for 5-6 hours.  Add tomatoes, green beans, salt, and pepper.  Stir to break chicken into chunks, and let sit for 1-2 hours, still on hi to bring back to low boil.  20-30 minutes before serving, add short macaroni, stir to make sure they are completly covered, and break up the chicken some more.  Make sure your soup is bubbling before adding macaroni.  My macaroni was done in 15-20 minutes, but be sure to test before serving.

Sponsored posts and links help keep Bobbies Bargains blogging and bringing you new content.  However; all opinions are my own.  Thank you for your ongoing support.