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Slow Cooker Tomato Basil Chicken Stew

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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:

  1.  Chop onion, carrots & celery
  2.  Place onion, carrots, celery, garlic, tomatoes, cannellini beans, salt, pepper, red pepper flakes, chicken and water into slow cooker.
  3. Cook on high 3-4 hours or low 6-7 hours.
  4. Shred chicken with 2 forks before serving.
  5. Top with parmesan cheese

Freezer Bag Instructions:

  1. Chop onion, carrots & celery and place into a gallon size freezer safe bag
  2. Add garlic, tomatoes, cannellini beans, salt, pepper, chicken & red pepper flakes to bag
  3. Label & lay bags flat in freezer
  4. Get bag out of freezer the night before you plan to cook it
  5. In the morning, place contents of bag into slow cooker, add water
  6. Cook on low 6-7 hours or high 3-4 hours
  7. Shred chicken with 2 forks before serving.
  8. Top with parmesan cheese

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Testimonials

  • Amorette DavisUser of the Free Freezer to Slow Cooker One Week Menu

    Thank you so much! As a special needs mommy these recipes have helped us so much.   I often am very busy with being a nurse for our child that I don't have time for making sure we get meals.  This allows me to do all my prep on the weekends, while my husband is home to help, and to cook during the week.  So grateful!

  • Linda SearsOwner of Freezer to Slow Cooker Menus

    Sarah’s Freezer to Slow Cooker ebooks have been a fantastic addition to my meal plans.  They make meal planning easy and my family happy. I love the way each recipe is laid out, with a shopping list and ingredient prep list, along with cooking instructions. Sarah’s done all the hard work for me!  The recipes have used have all been delicious and easily adaptable to my family’s taste and the number of people I’m serving.

  • FranOwner of Freezer to Slow Cooker Ebooks
     I purchased all of your freezer to slow cooker ebooks a month or so ago and I'm in love with this way of cooking.  I now have taken all 10 weeks of recipes and written them of my menu planner and then I repeated the 10 weeks and will continue to do so throughout the year.  My family of 5 adults and 1 child enjoy the meals that you have planned and I have cooked and I'm excited that the next time when that meal comes due up in the rotation I won't have to purchase anything but just pull it from the freezer.  Thank you so much
           A Happy Slow Cooker User
  • rayzn2angelsfrom Freezer to Slow Cooker Series

    This makes my life so much easier. I'm a busy work at home/stay at home mom, wife, business woman and I feel like dinner is always the thing I just never get time to do. We have done like 15 of the crockpot recipes from Sarah and they are all very yummy. They get a thumbs up from my husband and kids every time. And there is always enough for my husband to take the left overs at least 2x per recipe. I have a family of 5, 2 adults, 21, 13, 16. So it makes plenty. Thank you Sarah.

  • Dawn S.Buyer of Freezer to Slow Cooker Ebook Series
    I am a 59-year-old wife and mother of two grown children.  I love your idea of fixing a lot of meals ahead of time and then pulling one out, put it in the crockpot, and you have dinner when you get home.  I hate feeling rushed when I cook so Monday - Friday I use those crockpot meals and make enough that we have lunch the next day.  I take Sunday afternoon, fix up what I need for the week (I don't have a lot of freezer space so I do a week's worth at a time) and I'm done with it!  Saturdays I like to try new recipes from some of my cookbooks which I am finding I can freeze as well!  So you have shown me a whole new way to organize my time and still put a healthy meal on the table.  Thanks so much and I look forward to future blogs.

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