SLOW COOKER TUSCAN CHICKEN AND WHITE BEAN SOUP {FREEZER MEAL FRIENDLY]

2 (15-oz.) cans white beans, drained and rinsed 1 (15-oz.) can fire-roasted diced tomatoes (do not drain) 2 cups sliced carrots 1.5 cups diced celery ½ cup diced white onion 1 garlic clove, minced 2 bay leaves 1 tsp. dried oregano 1 tsp. dried thyme 1 tsp. dried rosemary (crush in hand) ½ tsp. salt ¼ tsp. pepper 1 (32-oz.) box chicken broth 1.5 lbs. boneless skinless chicken breasts

To make this into a freezer meal: Place everything into a gallon-sized Ziplock bag, squeeze out air before sealing. Freeze for up to a month. Thaw in fridge for 36 hours, then follow cooking directions below. Cooking instructions: Add everything to the slow cooker. Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker. Serve topped with parmesan cheese. Enjoy!