Tuscan Chicken and Beans (Slow Cooker)

Talk about easy - for this recipe, you don't even have to thaw the chicken!  As a working mom, I find the slow cooker to be a godsend.  I usually try to make one slow cooker meal a week, though it doesn't always happen.  When it does, though, I generally throw the meal together the night before and put the whole pot in the fridge.  In the morning, I take it out, let some of the chill wear off for about an hour while I get myself and the family ready for work/school, and turn it on just before we walk out of the door.  A while back, I had planned to make this but forgot to prep it the night before.  It took me a minute to chop the pepper, but I was amazed at how quickly I was able to throw it together in the morning (and not run late).  When we got home, I just boiled some pasta and we had an awesome and healthy dinner...with enough for leftovers!  Since then, I have found it easiest to chop the peppers the night before, but that is the only prep necessary.

INGREDIENTS:

• 4-5 frozen boneless, skinless chicken breasts 
• 2 small or 1 large red pepper, chopped (I diced, but that is only because my kids are more likely to eat them if they are cut smaller, feel free to add more pepper)
• 1 can white beans, rinsed and drained (I have used Cannellini Beans and White kidney beans)
• 1 can fire-roasted diced tomatoes, not drained (I used the kind with garlic)
• dried basil
• feta cheese (optional)
• pasta

DIRECTIONS:

1. Place frozen chicken in slow cooker; sprinkle liberally with basil.
2. Place chopped peppers on top.
3. Pour in the beans and tomatoes.
4. Cook on low for 6-8 hours.  Serve over pasta.  Top with feta cheese, if desired.  

Note: Consider the size of your slow cooker and how long you will cook this when deciding on how much chicken to use.  I use at least 5 frozen chicken breasts because I have a large Crock Pot and it cooks for the full 8 hours and then turns to "warm" before I get home from work.  Less chicken would end up dried out.

Difficulty: Super easy

Time: 5 minutes or less prep; 6-8 hours cooking

Source: www.momswithcrockpots.com