Crock-Pot, Skinny Tuscan Chicken and Beans
Ingredients
- 1½ cups onions (red or yellow), chopped
- 1 cup red bell peppers, diced
- 1 pound chicken breasts, boneless, skinless
- 2 teaspoons garlic, minced
- 1½ teaspoons dried Italian seasoning
- Salt and pepper, to taste
- 1½ cups zucchini, diced
- 1 (15 oz.) can cannellini beans (white or red kidney beans), drained and rinsed
- 1 (15 oz.) can diced fire-roasted tomatoes
- 2 cups jarred pasta sauce such as Prego, Barilla, Classico or Ragu
- Parmesan cheese, grated for optional topping
Instructions
- Cook onions with red bell peppers in a microwave, for 3 minutes, to soften. Place chicken breasts in bottom of crock-pot and add garlic, Italian seasoning, and a little salt and pepper. Add cooked onions and red bell peppers, zucchini, beans, fire-roasted tomatoes, and tomato sauce. Mix well. Set on low heat for 5 hours or on High heat for 2½ hours.
- When ready, remove chicken breasts from crock-pot, cool slightly, and shred with hands or use two forks. Place back in stew and mix together well.
- Serve it just as is, in a bowl. Top with Parmesan cheese, if desired. Or, serve over zoodles, steamed cabbage, veggies, brown rice, baked potato, mashed potato, or toasted bread, if desired.
Nutrition
Serving: 1.33cupsCalories: 233kcalCarbohydrates: 32gProtein: 23gFat: 2gSaturated Fat: 1gCholesterol: 37mgSodium: 672mgFiber: 9gSugar: 13gBlue Smart Points: 2Green Smart Points: 6Plus Points: 5