It seems like I’ve been in the mood for soups lately. Tasty, delicious soups! Tomato Basil Chicken Stew this week! I’d say it’s because of all the cold weather out there, but it’s actually been unseasonably warm here. (It was 70 degrees today, in February!)
There’s just something about smelling a soup simmering in my slow cooker all day that makes me happy! The smells waft through the house and everyone wonders what’s for supper! Plus, I’m trying to pretend it’s going to be cold and snowy, even though this has been one of the warmest winters we’ve ever had. Maybe we’ll get snow before spring and if not, well, I guess we’ll be warm!
Apparently I’m on a Tomato Basil kick, too. Last week, I made Tomato Basil Soup. It had a similar taste to this soup, but it was also different enough because of the chicken and beans in this soup. I’ve also made Tomato Basil Chicken & Pasta. It was more of a chicken breast served over noodles but with a great taste as well. All were great and perfect for serving to your family OR to company you may be having over.
If you need something for dinner, try this. It’s so easy to throw together!
Slow Cooker Tomato Basil Chicken Stew Recipe
Serving size: 6
Ingredients:
1 small onion, chopped
3 carrots, peeled & chopped
2 stalks celery, chopped
4 tsp garlic
2 (28 oz) cans diced tomatoes
1 (15 oz) can white beans (drained)
3 chicken breasts (I use frozen)
2 TBSP Basil
1 tsp salt
1⁄2 tsp pepper
1⁄4 tsp crushed red pepper flakes
1⁄2 cup water
1 cup parmesan cheese, grated
Directions:
- Chop onion, carrots & celery
- Place onion, carrots, celery, garlic, tomatoes, cannellini beans, salt, pepper, red pepper flakes, chicken and water into slow cooker.
- Cook on high 3-4 hours or low 6-7 hours.
- Shred chicken with 2 forks before serving.
- Top with parmesan cheese
Freezer Bag Instructions:
- Chop onion, carrots & celery and place into a gallon size freezer safe bag
- Add garlic, tomatoes, cannellini beans, salt, pepper, chicken & red pepper flakes to bag
- Label & lay bags flat in freezer
- Get bag out of freezer the night before you plan to cook it
- In the morning, place contents of bag into slow cooker, add water
- Cook on low 6-7 hours or high 3-4 hours
- Shred chicken with 2 forks before serving.
- Top with parmesan cheese