Slow-Cooker Tuscan Chicken and Beans

Ingredients

• Onions

  Raw

  1 ½ cup, chopped or 240g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Garlic

  Raw

  2 tsp or 6g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Navy beans

  Mature seeds, canned

  2 ⅓ cup or 611g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Parmesan cheese

  Shredded

  5 tbsp or 25g

Directions

1. Place the chopped onions and red bell pepper in a microwave-safe bowl, cover, and microwave on high for about 3 minutes to soften.
2. Arrange the chicken breasts in the slow cooker. Sprinkle with garlic, oregano, a pinch of salt, and pepper. Add the softened onions and peppers, zucchini, navy beans, fire-roasted tomatoes with their juices, and the pasta (marinara) sauce. Stir to combine.
3. Cover and cook on Low for 5 hours or on High for 2 1/2 hours, until the chicken is cooked through and tender.
4. Transfer the chicken to a plate, let cool slightly, then shred with two forks. Return the chicken to the slow cooker and stir to combine; adjust salt and pepper to taste.
5. Ladle into bowls and top with Parmesan cheese to serve.