Tonight I decided to break out the crock pot yet again. We had some leftover chicken that I wanted to use up and I knew I wanted to make some type of soup/stew. This was usper easy to throw together. I loved it and the kids did as well. My boyfriend does not like tomato (just learned that tonight) and was not a fan. I would for sure make this again. I plan on freezing some for work. I did add some mozzarella and parmesan cheese on top of the soup which I loved.
Here is the link to the original post: http://www.gimmesomeoven.com/tomato-basil-chicken-stew/
1 Tbsp. olive oil
1 small white onion, chopped
2 carrots, peeled and diced
2 stalks of celery, diced
4 cloves garlic
2 (28 oz.) cans whole tomatoes (with their juices)
1 (14 oz.) can cannelinni beans
3 cups shredded cooked chicken
2 handfuls baby spinach
¼ cup roughly chopped fresh basil
1 tsp. salt
½ tsp. black pepper
¼ tsp. crushed red pepper flakes
Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.
Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.
Serve with freshly-grated Parmesan cheese.
**Or, you can add all ingredients except the cheese to a slow cooker, stir to combine, cook on high for 3-4 hours (or low for 6-8), then serve with freshly-grated Parmesan cheese.**
PEACE LOVE AND RUNNING