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| INGREDIENTS |
| 1 can |
(15 ounces) navy beans, pinto beans, or black-eyed peas, rinsed and drained |
| 4 |
boneless chicken breasts |
| ½ tsp. |
sea salt (optional) |
| ½ tsp. |
black pepper |
| 2 tbsp. |
olive oil |
| 1 can |
(15 ounces) low sodium, fat free chicken broth |
| 1 |
medium onion, chopped |
| 4 |
celery stalks, trimmed and chopped |
| 4 |
finely minced garlic cloves |
| ½ cup |
sundried tomatoes (not oil packed) |
| 3 |
large carrots, cut into ½ inch slices |
| ¼ cup |
fresh basil, chopped fine |
| 1 tsp. |
dried thyme |
| 2 tbsp. |
fresh parsley, minced |
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| RECIPE |
-
Spread half of the beans evenly on bottom of slow cooker.
-
Season poultry with salt and pepper and brown in skillet with olive oil until browned, about 5 minutes on each side then place in slow cooker.
- Top with remaining beans and chicken broth.
-
Sauté onions, celery, garlic, sundried tomatoes, carrots, and herbs in skillet used to cook chicken until just tender.
- Place in crock pot and cook on low for 4-6 hours.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
240 |
|
| Total Fat |
7 g |
|
| Sodium |
160 mg |
|
| Total Carbohydrates |
21 g |
|
| Fiber |
7 g |
|
| Protein |
24 g |
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