Step 1

Place chicken, carrots, celery, onion and garlic in slow cooker.

Step 2

Add cannellini beans and diced tomatoes (with juices) to the pot, then pour in chicken broth.

Step 3

Season generously with salt and pepper, then add bay leaves, rosemary sprig, oregano, thyme, basil and red pepper flakes.

Step 4

Stir everything together, then cover and cook on high for 3-4 hours, or on low for 6-8, or until chicken is cooked through.

Step 5

Use two forks to shred chicken, then serve hot and enjoy!

Step 6

Optional: place all ingredients in a resealable, plastic, gallon-sized bag and squeeze all remaining air out. Freeze for up to 6 months before cooking.