White Bean Chicken Soup

2 cans white beans, rinsed & drained
1 can diced tomatoes
4 cups chicken broth
1.5 cups diced carrots
1.5 cups diced celery
1 cup diced onion
4 boneless skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp basil
1/2 tsp red pepper flakes
salt & pepper to taste

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

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

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

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.

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

(Source: http://12tomatoes.com/sc-bean-chicken-soup/)