Slow Cooker Provencal Chicken and Beans

Slow Cooker Provencal Chicken and Beans

4 of 5 (316)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Slow Cooker Provencal Chicken and Beans calories by ingredient


This is a great recipe to use as a basis for plenty of meals! This is a great recipe to use as a basis for plenty of meals!
Number of Servings: 6


    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


Pair this with a green salad and you'll have a fast and tasty lunch or a movie or game night snack. Use baked chips to cut calories!


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.

Member Ratings For This Recipe

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    62 of 62 people found this review helpful
    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!

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    59 of 59 people found this review helpful
    This was very easy & yummy. I did use black beans instead and added zuchinni. - 8/15/09

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    48 of 49 people found this review helpful
    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

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    42 of 48 people found this review helpful
    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.

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    Very Good
    28 of 28 people found this review helpful
    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