Provencale Chicken Supper

Modified from a Southern Living recipe for the Crock Pot!

Ingredients:

2 teaspoons dried basil

1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

1 cup diced bell pepper (any color)

1 (14 1/2 ounce) can of pasta-style chunky tomatoes, undrained

and

Option 1:

2-3 lbs skinned bone-in chicken breast halves

2 (16 ounce) cans navy beans, rinsed and drained

or

Option 2:

1-2 lbs boneless skinless chicken breasts

1 (16 ounce) can navy beans, rinsed and drained

Directions:

Place chicken in the crock pot and sprinkle with basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Combine remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, bell pepper, beans, and tomatoes in a bowl. Stir and spoon mixture over the chicken.

Cover and cook HIGH 1 hour. Reduce to LOW and cook 5 hours. (I will occasionally just cook LOW for 7 hours).

Posted by: Leigh