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Tuscan Chicken and Beans

4 boneless skinless chicken breasts, 1.5 lbs.
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 16 oz. can navy or cannellini beans, rinsed and drained
1 14.5 oz. can diced Italian seasoned tomatoes, with basil and oregano
2 tsp. dried basil
1 tsp. dried thyme
1/4 tsp. garlic powder
1/4 teaspoon salt
1 cup chicken broth, for stove top option

Cut each chicken breast into thirds, diagonally.

Heat 2 Tblsp. olive oil in a large nonstick skillet. Sprinkle chicken pieces with seasonings
and sauté, just to brown each side. Add peppers, beans, tomatoes, and broth. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and simmer until chicken is done
and vegetables are tender, about 10 more minutes.

Place all ingredients into your slow-cooker. Cover. Cook for 7-8 hours on low.

Serve with tortilla chips or crusty rolls and a salad.

Terri's notes:
~ For more of a soup, cut chicken into smaller pieces and add the entire can of broth.
Can't go wrong anyway you prepare or serve this one!

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