½ tablespoon olive oil
1 small onion, chopped
2 carrots, peeled and chopped
4 cloves garlic, minced
2 cups chicken or vegetable broth
2 (28 oz.) cans whole tomatoes (with their juices)
1 (14 oz.) can cannellini beans
1 lb. raw boneless skinless chicken breasts
¼ cup roughly chopped fresh basil
½ teaspoon salt
½ teaspoon black pepper
- Heat olive oil over medium heat in large pan. Add onion and carrots, and sauté for 7 minutes, until soft. Add garlic and continue sautéing for an additional minute until fragrant.
- In slow cooker, add sautéed vegetables and remaining ingredients. Stir, and cook on low for 6 hours, or until chicken is easily shredded.
- Stir, shred chicken with fork, add any additional seasonings, and serve.
Recipe adapted from gimmesomveoven.com