Slow-Cooker Tuscan Chicken and Beans

Ingredients

• Onions

  Raw

  1 ½ cup, chopped or 240g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Garlic

  Raw

  2 tsp or 6g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Navy beans

  Mature seeds, cooked, boiled, without salt

  2 ⅓ cup or 425g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Parmesan cheese

  Shredded

  5 tbsp or 25g

Directions

1. Cook onions with red bell peppers in microwave, for 3 minutes, to soften. Place chicken breasts in bottom of slow-cooker and add garlic, Italian seasoning and a little salt and pepper. Add cooked onions and red bell peppers, zucchini, beans, fire roasted tomatoes, and tomato sauce. Mix well. Set on low heat for 5 hours or on high heat for 2½ hours.
2. When ready, remove chicken breasts from crock-pot, cool slightly and shred with two forks. Place back in stew and mix together well.
3. Serve in a bowl. Top with Parmesan cheese, if desired. Enjoy!
4. Recipe inspired by: http://www.skinnykitchen.com/recipes/crock-pot-skinny-tuscan-chicken-and-beans/

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