Provençale Chicken Supper

I admit that I altered the recipe after reading some of the reviews. I used Pinto Beans instead of white beans (it's what I had on hand), and I used twice as many bell peppers because I love bell peppers. I also added a tab of chicken bouillon, because who wouldn't want to flavor chicken with chicken? I also only let it cook for six hours instead of eight, and the meat came out perfect.

I used boned chicken breasts with skin still on and we thought the chicken was a little dry. Next time I am going to check the chicken after 6 and 7 hours of cooking and see if it is any better. I added canned fire-roasted tomatoes and fresh garlic and I thought the flavor was very good. I also sprinkled some Italian spices over the chicken when I started cooking. I will try this recipe again as it was really easy and tasty.

An easy & delicious and FILLING meal for only six (6) points + using Weight Watcher's & only modifying veggie content (zero point changes). :-)

I cook for two, so I had 2 chix thighs and I left the spicing basically the same as the recipe. The biggest change I made was to add fresh green beans at hour #5. They were not wilted but the 3 hour cooking time was just enough to cook them perfectly. This is a good solid meal for my wife and I and she has a nice vegatable bean dish for lunch tomorrow. Looking forward to the next dish...I think it'll be Creole Cod.

I thought this was the most delicious thing I've ever made in a slow cooker. I used fresh basil, bone-in chicken, and fire roasted tomatoes. Served with a baguette and it was so tender and delicious! I followed another reviewer's advice and added chicken stock and a few other vegetables...