I am on a quest to become BFFs with my CrockPot. Now that I have a little baby and most of my cooking is done one-handed, I have to get better at planning ahead! I found this recipe from Moms With CrockPots on Pinterest and was really excited because it’s a high-protein, low-carb meal. It was absolutely delicious and I’ll definitely be making it again soon.
CrockPotTuscan Chicken, serves 4
4 boneless, skinless chicken breasts (frozen)
1 can white beans (I used Great Northern), drained and rinsed
1 can fire roasted tomatoes, undrained
1 red bell pepper, chopped
1 tsp Italian seasoning (the original recipe calls for dried basil, but I figured I’d just use the seasoning I already had at home)
– Place the chicken (still frozen) on the bottom of your CrockPot. Layer the bell pepper on top of that, and top with the beans and tomatoes. Cook on low for 6-8 hours. My CrockPot runs quite hot so I cooked it on low for about two hours and then switched the temperature to warm. You can serve this meal with pasta or another veggie side, but we didn’t feel the need to add to it.