5 Servings 300 min Cook
1 1/2 Cup, chopped Onions
1 Cup, chopped Red Bell Pepper
1 Lb Chicken Breast
2 Tsp Garlic
1 1/2 Tsp, ground Oregano
1 Dash Salt
1 Dash Pepper
1 Medium Zucchini
2 1/3 Cup Navy Beans
2 Can Tomatoes
2 Cup Pasta Sauce
5 Tbsp Parmesan Cheese
Cook onions with red bell peppers in microwave, for 3 minutes, to soften.
Place chicken breasts in bottom of slow-cooker 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 two forks.
Place back in stew and mix together well.
Serve in a bowl.
Top with Parmesan cheese, if desired.
Enjoy!
Recipe inspired by: http://www.
skinnykitchen.
com/recipes/crock-pot-skinny-tuscan-chicken-and-beans/
