Bonus #SundayCookingAdventures: Slow cooker chicken with tomatoes and beans


2014-12-15 08.31.23

This recipe was inspired by one I found from Cooking Light in a collection of slow cooker recipes. The original recipe didn’t seem to have a lot of flavor, and reading the reviews confirmed that, so I made quite a few changes to it.

What I came up with was a recipe that is a little more liquid, but that would work well over rice or pasta. I think I could have added even more extra seasoning than I did and it would have tasted even better. Because I don’t use salt, I have to go pretty heavy on other seasons to get really good flavor. I added onions, celery, carrots, chicken broth, red pepper flakes and garlic to this, along with Italian seasoning. In all, I think it’s a good recipe to have on your menu rotation. I put it in the slow cooker before I went to bed Saturday night and it was ready Sunday morning, as evidence by the great smell that greeted me when I woke up. You won’t be sorry if you make this one.

You pull the skin off before cooking so there is no browning necessary before the meat goes into the slow cooker.

Hope you enjoy this easy chicken recipe. If you are interested, here is the link to the original recipe.

Slow cooker chicken with tomatoes and beans

4 (6-ounce) chicken breast halves, skinned
1 teaspoon dried basil
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 cup diced bell pepper (or use whatever color peppers you like)
2 large carrots, sliced diagonally into pieces
1 medium onion, vertically sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 (15.5-ounce) can cannellini beans or other white beans, rinsed and drained
1 (15.5-ounce) can kidney beans, or other beans, rinsed and drained
1 (14.5-ounce) can no-salt-added fire roasted diced tomatoes
1 cup low-sodium chicken broth

Place the chicken in an electric slow cooker; sprinkle with basil, Italian seasoning, red pepper flakes and black pepper Add the bell pepper, carrots, onion, celery, garlic, beans, tomatoes and low-sodium chicken broth. Cover slow cooker with lid; cook on low-heat setting for 8 hours. If desired, serve over rice or pasta.

Leave a Reply

Read previous post:
#SundayCookingAdventures: Spiced Chicken Thighs with Roasted Vegetables

My sister (Hi, Carol!) sent me this picture in a text last weekend and it looked so good I asked...