This Slow Cooker Tuscan Chicken and White Bean Soup is freezer meal friendly! So good topped with ribbons of parmesan cheese.
Hi all! Another edition of Freezer Slow Cooker Recipe of the Month here. Soup does so good as a freezer meal, it doesn’t get freezer burnt as easily as other meals can and it’s pretty much a complete meal, just add some cheese and bread.
This meal requires a small amount of chopping. Making freezer meals is great because you can do all your chopping on one day to save so much time during the month.
All the ingredients for this meal can be put into the freezer bag. Just make sure to have parmesan cheese and bread for the day you serve this. For this meal I put chicken, chicken broth, carrots, celery, onions, garlic, and lots of seasonings. This meal can cook for a full day, which is great if your away working or running errands.
I put this meal on last Saturday morning on the way out the door to the lake. I really have to say it was so nice to come home to this meal instead of ordering pizza like we usually do. And there was plenty of leftovers for the next day.
I hope you enjoy this recipe! Whether you make it a freezer meal or put it directly into the crock pot, it sure is great. I hope you all have a fun weekend, I will be back early next week with another recipe!
- 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
- 1/2 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
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 32-oz. box chicken broth
- 1.5 lbs. boneless skinless chicken breasts
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.
- 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!
I used my 4.5-quart Crock-Pot for this recipe, though a larger slow cooker can be used.
I shared this recipe over at Weekend Potluck.