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CROCKPOT PROVENCALE CHICKEN SUPPER Recipe

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This recipe for CROCKPOT PROVENCALE CHICKEN SUPPER, by , is from The Plendl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Giacinta (Berta) Dolan

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breast halves (about 1 1/2 lbs), skinned
2 teaspoons dried basil
1/4 tsp salt
1/4 tsp black pepper
1 C diced yellow bell pepper
1 (16 oz) can navy beans, rinsed and drained
1 (14 1/2 oz) can pasta-style tomatoes, undrained
Basil leaves

Directions:
Directions:
1 Place chicken in 4 1/2- qt electric slow cooker, sprinkle with dried basil, 1/8 tsp salt, 1/8 tsp black pepper.
2 Combine 1/8 tsp salt, 1/8 tsp black pepper, bell pepper, beans and tomatoes in a bowl, stir well. Spoon over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 5 hours. Spoon bean mixture (about 3/4 C) into 4 shallow bowls, top each with one chicken breast half. Garnish with Basil leaves, if desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve over polenta (instant)

 

 

 

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