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
What 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.
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.