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 you’re away working or running errands.
See my other Freezer Friendly Recipes:
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Easy Teriyaki Beef
- Slow Cooker Pizza and Pasta Soup
- Slow Cooker County Style Ribs
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 were 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!
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Slow Cooker Tuscan Chicken and White Bean Soup {Freezer Meal Friendly}
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 30 oz. white beans, drained and rinsed (two 15-oz. cans)
- 30 oz. fire-roasted diced tomatoes (do not drain) (two 15-oz. cans)
- 2 cups sliced carrots
- 1 1/2 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
- 32 oz. box chicken broth
- 1 1/2 lbs. boneless skinless chicken breasts
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!
Could this work in an instant pot if you don’t have a slow cooker?
Thanks
I’m sure it would.
This was one of the recipes I prepped and froze before having my third baby. I made it yesterday and it was so delicious. Some of us didn’t bother with adding cheese because it had good flavor on its own. Even my six and four year old liked it! That’s a huge win in our house.
So happy to hear Elly!
I forgot to add to my previous comment…I also add Toney’s Creole seasoning for an extra burst of flavor..which makes the soup taste even better. Season to taste. Try adding a little to one bowl of this soup to see how much you like.
My friend made this for my family. They loved it but I eat plant based…so I substituted the chicken for brown/baked tofu when I decided to make it. I wondered if my family would notice. My son asked for more chicken(tofu) or he wasn’t going to finish his bowl. It is great with or without chicken or tofu too. Thank You
Great advice for us vegetarians/vegans
This was a great tasting meal! The herbs and seasoningss were just spot on and the chicken came out fork tender, as promised. So much flavor and zero prep. This will definitely be a repeat