Slow Cooker Chicken and Veggie Soup
1ea 15 oz can navy beans, pinto beans or black-eyed peas, rinsed and well drained. (I used black beans)
4 boneless skinless chicken breasts or turkey breast. (I used frozen chicken breast as a time saver)
Sea salt and fresh ground black pepper.
2 tbsp grapeseed oil (or olive oil)
3 cups low-sodium chicken stock (I use Pacific)
1 medium onion.
4 celery stalks, trimmed and chopped.
4 garlic cloves passed through a garlic press
1/4 cup sundried tomatoes, not packed in oil. (I use Bella Sun Luci – Julienne-Cut in a resealable bag)
3 large carrots, peeled and cut into chunks.
1/2 stalk of asparagus
1/4 cup fresh basil, chopped fine.
1 tsp thyme
2 tbsp fresh minced parsley
Spread half of the beans in the bottom of your slow cooker pot.
Add fresh or frozen chicken breast
Season poultry with pepper and sea salt.
Add the oil, onions, chicken stock, celery, garlic, asparagus, sundried tomatoes, carrots, herbs, and remaining beans in crock pot.
Cover and put on Low for 8 hours or High 4-6 (if starting from frozen cook on HIGH for about 6 hrs)