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:
- 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:
- 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!
