Provençale Chicken Supper
4 (6-ounce) chicken breast halves, skinned
- 2 teaspoons dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup diced yellow bell pepper
- 1 (15.5-ounce) can cannellini beans or pinto beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper.
Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 6 hours.
Tips: Try adding twice as many bell peppers. A tab of chicken bouillon and season with garlic.