Provençale Chicken Supper- 4 (6-ounce) bone-in 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 other white beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- Basil sprigs (optional)
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 8 hours.
Pros - the chicken fell off the bone.
- this made A LOT
Cons - the bones also dissenegrated
- the flavor was "eh"
If I made this again I would probably add more veggies (why not?!) and experiment with some additional spices. I might also go for boneless chicken breast and decrease the cook time.
This is a solid meal...just needs some tweaking! (quite frankly it got to the point I was dreading lunch time knowing this is what I packed....)