SLOW COOKER TUSCAN CHICKEN AND WHITE BEAN SOUP {FREEZER MEAL FRIENDLY}  

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PREP TIME
COOK TIME
TOTAL TIME
Author: Sarah Olson
Serves: 6

INGREDIENTS

  • 2 (15-oz.) cans white beans, drained and rinsed
  • 1 (15-oz.) can fire-roasted diced tomatoes (do not drain)
  • 2 cups sliced carrots
  • 1.5 cups diced celery
  • ½ cup diced white onion
  • 1 garlic clove, minced
  • 2 bay leaves
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary (crush in hand)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 (32-oz.) box chicken broth
  • 1.5 lbs. boneless skinless chicken breasts

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INSTRUCTIONS

To make this into a freezer meal:
  1. Place everything into a gallon-sized Ziplock bag, squeeze out air before sealing. Freeze for up to a month. Thaw in fridge for 36 hours, then follow cooking directions below.
Cooking instructions:
  1. Add everything to the slow cooker. Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker. Serve topped with parmesan cheese. Enjoy!