1 ½ pounds boneless, skinless chicken breasts (or thighs)
2 stalks celery, quartered
½ onion, quartered
1 carrot, cut in thick coins
2 t dried basil
1 t oregano
1/8 t garlic powder
1/8 t salt
1/8 t black pepper
1 c diced yellow bell pepper
1 can cannellini beans (15 to 16 oz), rinsed and drained (BPA Free cans)
1 14.5 oz can diced tomatoes (BPA Free cans)
Place the celery, onion and carrots on bottom and then add chicken to slow cooker; sprinkle with herbs, garlic, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Add a small amount of water, if needed to cover chicken completely. Cover with lid; cook on low-heat setting for 8 hours. May garnish with fresh basil leaves when served, if desired.
Credit: Karen Lopez
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