Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts (approx. $10.00)
- 1 bag (16 oz) Frozen Mirepoix – onions, carrots, celery (approx. $1.50)
- 2 cans (15 oz each) Cannellini Beans, rinsed (approx. $1.60)
- 1 can (14.5 oz) Diced Tomatoes with Garlic and Onion (approx. $1.00)
- 2 boxes (32 oz each) Chicken Broth (approx. $3.00)
- 1 bag (10 oz) Frozen Chopped Spinach (approx. $1.25)
- 2 tbsp Italian Seasoning (pantry staple)
- 1 tsp Salt and 1/2 tsp Black Pepper (pantry staple)
- 1 tsp Garlic Powder (pantry staple)
Instructions
- Place the whole chicken breasts at the bottom of a large 6-quart or 8-quart crockpot. Pour the frozen mirepoix vegetables directly over the chicken. Add the rinsed cannellini beans and the entire can of diced tomatoes (including the liquid). Sprinkle the Italian seasoning, garlic powder, salt, and pepper over the top of the ingredients.
- Pour both boxes of chicken broth into the crockpot until all ingredients are submerged. Give it a very brief stir just to distribute the spices. Secure the lid on the slow cooker. Set the temperature to LOW and cook for 7 to 8 hours. If you are in a hurry, you can cook it on HIGH for 4 hours, though the chicken is most tender on the low setting.
- Once the cook time is complete, use tongs to remove the chicken breasts and place them on a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot. Stir in the frozen chopped spinach; the heat from the soup will thaw and cook the spinach in about 5 minutes. Stir well, taste for seasoning, and serve.
- Cook Time: 8 hours 5 minutes