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Provençale Chicken Supper

Use bone-in chicken breasts for this French-country dish.

Cooking Light SEPTEMBER 1999

  • Yield: 4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)


  • 4 (6-ounce) chicken breast halves, skinned
  • 2 teaspoons dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup diced yellow bell pepper
  • 1 (15.5-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • Basil sprigs (optional)


Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.


This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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Nutritional Information

Amount per serving
  • Calories: 281
  • Fat: 2.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 44.9g
  • Carbohydrate: 18.1g
  • Fiber: 4.7g
  • Cholesterol: 99mg
  • Iron: 3.2mg
  • Sodium: 495mg
  • Calcium: 86mg

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Provençale Chicken Supper recipe