Photo: Oxmoor House
4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)

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

How to Make It

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.

Chef's Notes

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

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Ratings & Reviews

Ioioioijj's Review

January 17, 2014
I agree with the majority of the reviewers. I made it the first time as is and thought it had great potential. Although the flavors were good, they were a little flat. The second time i made it I knew it needed a few more ingredient for the flavors to blossom. I added 1/4 cup of red wine, herbs de Provence, mirepoix in addition to peppers, 3 minced garlic cloves, doubled tomato quantity and 1 Tbsp tomato paste. Served it over "smashed" potatoes, a side of green beans and fresh baked bread. My children loved soaking the bread in the sauce. Great Fall and Winter dish. It will be cycled through our menu again.

September 07, 2015
Hi. Did you drain the tomatoes? I don't want soup like others commented. Also, what do think about adding kalamata olives at the end? I see that on many Provençal recipes.

AnneDG's Review

November 04, 2013
Agree with other reviewers that cooking time was too long and double the vegetables would be nice. My husband doesn't eat "green things." This recipe was a "keeper" in his view. A nice green salad on the side for those of us who do like the "green things" satisfied everyone in the house. A good, solid recipe.

BosBruin5's Review

November 24, 2008
This was so good and so easy to make! My kids loved it and so did my husband (who doesn't usually like beans). Next time I'll cook for 6 hours, not 8. It was a bit dry, but would have been perfect at 6 hours.

cjontig's Review

April 01, 2011
The chicken comes out perfectly that it easily pulls a part. Unfortunately, the overall recipe has minimal flavor. Maybe adding some cumin, chili powder, garlic salt, and a little other spices will help out.

CherylT's Review

January 15, 2013
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.

ChicagoChef82's Review

October 24, 2010
I would say this recipe is average at best. Although it was very hearty, I felt as if it was lacking flavor. We served it with a side of orzo which I felt complimented the meal well.

Uppity46's Review

October 21, 2010
Very good. Took advice and doubled the beans and tomatoes. Chicken was very tender, only thing I had to watch for was all the little bones I had to fish out of the soup. I am not used to cooking with bones. :) Delish. And EASY!

Mamapierce's Review

June 07, 2011
I made this tonight for dinner. It was wonderful! I served it over rice and with a side salad. The whole family loved it. :) I'm not sure why previous reviews show bones in the chicken - it's not in the recipe to have bone-in chicken. I used regular chicken breasts and they were moist and juicy. I did use fire roasted tomatoes with garlic for the tomatoes and felt that the garlic complemented this savory meal. Yum!

ekw00dward's Review

January 10, 2010
delicious as a soup! short on time and having read mixed reviews on what to expect regarding amount of beans/tomatoes/liquid and the dish drying up/burning, i used 2 cans of tomatoes (1 regular, 1 Italian) and 2 cans of great northern beans. added extra salt, pepper, basil, about half a tablespoon of garlic and some white wine. cooked for 4 hours on high and shredded the (very tender) chicken breasts near the end.