Slow Cooker Provencal Chicken and Beans

Name: Slow Cooker Provencal Chicken and Beans Recipe
Prep time: 5 min
Cook time: 420 min
Total time: 425 min
Yield: 6
Ingredients: 24 oz boneless skinless chicken breast; 1 yellow bell pepper diced; 1 red bell pepper diced; 1 (16 oz) can cannellini beans drained and rinsed; 1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes; 1 dash salt; 1 dash black pepper; 2 t dried basil; 1 t dried thyme

(316)

Minutes to Prepare: 5
Minutes to Cook: 420

Number of Servings: 6

Ingredients

24 oz boneless, skinless chicken breast1 yellow bell pepper, diced1 red bell pepper, diced1 (16 oz) can cannellini beans, drained and rinsed1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes1 dash salt1 dash black pepper2 t dried basil1 t dried thyme

Directions

Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 225.4
Total Fat: 3.2 g
Cholesterol: 70.2 mg
Sodium: 829.3 mg
Total Carbs: 19.8 g
Dietary Fiber: 4.9 g
Protein: 29.7 g

More Recipes Like This

TIME30

CALS373

(5 ratings)

Grainy Mustard Penne with Turkey Sausage

A rich mustard cream sauce made light(er)!Submitted by: ALAINALESLIE

CALORIES 372.6 FAT 17.7 PROTEIN 21.2 CARBS 34.7 FIBER 4.2

TIME20

CALS237

(9 ratings)

Quick Chicken Florentine

a lighter take on the originalSubmitted by: OSAUSSIE

CALORIES 236.5 FAT 9.6 PROTEIN 34.4 CARBS 1 FIBER 0.3

TIME0

CALS143

(1 ratings)

Texas French toast

french toast with texas toast.Submitted by: KLEINER2012

CALORIES 143 FAT 4.3 PROTEIN 5.6 CARBS 20.1 FIBER 1

TIME320

CALS286

(8 ratings)

Slow Cooker Chicken and Dumplings

Just like grandma's recipe, only with a lot less fat and salt. Submitted by: CHEF_MEG

CALORIES 285.7 FAT 4.2 PROTEIN 34.1 CARBS 26.7 FIBER 4.9

TIME75

CALS490

(4 ratings)

CASSOULET WITH LOTS OF VEGETABLES

Cassoulet is typically meat-heavy with some vegetables. This version is vegetable-heavy with some meat. I also made a vegetarian version by replacing the meat with some imitation-meat.

Check my blog for more vegetarian recipes: http://vegetarianswife.blogspo
t.comSubmitted by: PINKY_120

CALORIES 489.5 FAT 9 PROTEIN 26.3 CARBS 82.4 FIBER 18.5

Member Reviews

MIGHTY_MELISSA
In this recipe, it states that a serving is one cup. However, in your recipes for Nachos and Chicken Tostada using this recipe, in the ingredients list it says one serving is 2 cups. - 8/5/09

Reply from CHEF_MEG (8/5/09)
A serving size is 1 cup. Use 2 cups for the leftovers. It should have said 2 servings. Thanks for the catch!
IMAJICCA
This was very easy & yummy. I did use black beans instead and added zuchinni. - 8/15/09
CD2924293
I thought this was really good, I don't like bell peppers so I used onion instead, and I had a can of fire roasted diced tomatoes so I used that instead. I think this would be great with almost any kind of bean you happen to have on hand. - 9/13/09
MSCHMIDTDESS
This sounds very good. However, boneless chicken breasts are expensive (and wasteful!) What changes should be made if I were to use chicken pieces with the bone in? - 9/8/09

Reply from CHEF_MEG (9/16/09)
If you use a whole chicken that's been cut into parts, just use one that's a comparable size. A two-pound chicken would be the largest I would recommend using in this recipe, otherwise you'll need to add more liquid (chicken broth is a good choice). And then save your bones for stock.
LEAN-N-LEXY
Very good. I especially like the multi-use recipe. With the planned-over tostado meal the next night, I expect I'll be making double batches of this for freezing. Side note: bell pepper is not a favorite, so one was replaced with an onion. - 8/19/09
READYFORBIKINI
Made this yesterday. Loved just putting everything into the crock pot, then coming back to serve it up!! My husband loved it!! Thanks Chef Meg!! - 9/9/09
NEWLIBRARIAN
I am not sure if I will make this again. I had read the comments last night and made it with zuccini from my garden, green pepper and onion. I also used fresh tomatoes and extra seasonings. It was just kind of ok. Nothing special. - 9/9/09
LADIWOLF59
I made this but tweaked a little bit....I added zuchinni and fresh spinach to it in the last 15 minutes of cooking. then added some creole seasoning for just a little kick.... - 10/12/09
LORISAM422
i love crock pot meals. this one is delicious and guilt free. i might try the black beans next time. they would probably taste good on the left over nachos recipe. - 8/18/09
ELSEEBEE
I found out I really don't like canellini beans when I made this. Next time I'll try black beans and change the spices to chili powder and cumin. It is easy to make and a good dish for company. - 10/28/09
JIM*S_QUEENIE
I added some avacado and some fresh green onion for leftovers and used it all for an omelet for my husband and he loved it. It has a lot of flavor. Thanks, Chef Meg! - 9/29/09
CD4300142
This was a pretty good recipe, although it was fairly bland. We added (faux) salt and black pepper to our dishes and that helped a bit. Also, it's not really substantial enough on its own, really needs something to accompany it, perhaps some brown rice would go well with this. - 9/23/09
LLEEINIA
Made this with blak beans cause that's what I had and it was yummy. - 9/9/09
DETROITKELLY
I don't know what this was really. Mine didn't look like Chef Meg's in the picture. I used fresh tomatoes but I don't know if that was the difference or not. By the time everything cooked down, it was a soupy consistency. Not what I had in mind but it was still okay and probably my fault anyway. - 9/11/09
GR8VIEWS
Really liked this recipe. Highly reccomend it! - 8/30/09
DAN_ODEA
I suppose one could substitute almost any kind of beans (garbanzos, pinto, black, pink etc.) for the cannellini per family taste. - 9/9/09
CD3006903
How ironic! I am cooking this in my slow cooker at this very minute! I put it on this morning before I left for work. I used a whole chicken, though, because I had one I wanted to get out of my freezer. It already smelled yummy before I left the house! - 9/9/09
OLIVERSMOM2
This was so easy to put together and really delicious. I served it over couscous. While light, it was very filling and one serving over a little couscous was enough to fill me up. - 9/30/09
CATHYLOU54
Enjoyed this very much. I halved the recipe. I used only 1/4 t. dried thyme (for half the recipe instead of 1/2 tsp.) . I also cut up pieces of chicken breast, boneless and skinless. Used 1 whole red pepper and omitted the yellow. Added a little V8 juice. Served over whole wheat pasta. - 9/25/09
LTLYGWAYH
This turned out OK and tasted OK (not great-but good), but I did not end up with 6 one cup servings....I ended up with barely 4 one cup servings and have no idea what I did wrong - I followed directions and did not use any substitutions. - 9/15/09
MICKYSMOM13
Very tasty! and couldn't be easier to prepare. Now I'm getting the recipes for the leftovers. - 9/13/09
CD5403463
smells delicious, tastes good - 10/11/09
TIGGYWINKLE1
Thanks for a great recipe that will do 2 dinners in a week. Everyone enjoyed it. A keeper. - 10/9/09
LAURIEJ33
so easy and so good! - 9/9/09
SALLIEMAE
so......did I miss something? Where's the recipe for the nachos and tostados?? - 9/10/09

Reply from CHEF_MEG (9/16/09)
Click on the links to the right of the recipe. The links to the nachos and tostada recipes are in the "coach's comments" section.