Tomato-Basil Chicken Stew

After I posted about this on Facebook, I got several requests for the recipe, so here it is:

What I used:

  • 1.5 lbs. chicken breast (from Bethel Trails Farm, thawed)
  • 1 bag of (frozen) October beans that I got from the Farmer’s Market this fall (you could use the canned bean of your choice from the grocery)
  • 2 (28 oz. Mason) jars of whole tomatoes (with their juices), which I got from the Lazy Farmer at the Farmer’s Market this fall. You could use canned from the store.
  • 1 small white onion, chopped
  • 2 1/2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 4 cloves of garlic
  • 2 BIG handfuls of baby spinach (kale would work, too, I think)
  • 1 handful of chopped fresh basil
  • pinch or two of salt
  • a few shakes of black pepper
  • pinch of crushed red pepper flakes

tomato basil soup 2What I did:
I put the tomatoes in the crock pot first, and I smashed them up with my big wooden spoon. Then, I threw everything else but the spinach in the crockpot and gave it a quick stir. I threw the spinach in on top and set that baby on low for 6 hours.  6 hours in, I checked it, and it needed a little more time.   After another hour, it was good to go, so I stirred, shredded up the chicken, stored some more, and served with some shredded parmesan cheese.

Verdict:

This was REALLY easy.  And it was VERY yummy.  The size would be good for a family.  Trent didn’t eat any, so I ate it for dinner and then lunch a few times during the week.  I froze the rest.  I think this is a good freeze-for-later meal.

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Filed under In My Kitchen, My Life, Uncategorized

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