Category: Poultry Dishes

Serves: 4

Ingredients

• 15 oz can navy beans, pinto beans or black-eyed peas, rinsed and well drained
• 4 boneless, skinless chicken breast or 1 small skinless boneless turkey breast cut into 4 large pieces
• Sea salt and fresh ground black pepper
• 2 tbsp extra virgin olive oil
• 1 2/3 cups low-sodium chicken stock
• 1 medium onion, peeled and chopped
• 4 celery stalks, trimmed and chopped
• 4 garlic cloves passed through a garlic press
• ¼ cup sundried tomatoes
• 3 large carrots, peeled and cut into chunks
• ¼ cup fresh basil, chopped fine
• 1 tsp thyme
• 2 tbsp fresh minced parsley

Directions

1. Spread half of the beans in the bottom of your slow-cooker pot.
2. Season poultry with pepper and sea salt. Heat olive oil over medium heat in a skillet.
3. Brown the poultry on both sides in the skillet for about 5 minutes each side. Place the browned chicken on top of the beans in the slow cooker.
4. Top with remaining beans and the chicken stock. Use water if you don’t have chicken stock.
5. Saute the onions, celery, garlic, sundried tomatoes, carrots and herbs using the same skillet. Spread this mixture over the ingredients in the crock pot.
6. Cover and put on slow heat for several hours.

Nutrition Facts

Calories 305, Fat 10g, Cholesterol 57mg, Sodium 1,030mg, Carbohydrates 28g, Sugar 11g, Fiber 7g, Protein 28g