YIELD

6 servings

ACTIVE

15 minutes

TOTAL

7 to 9 hours on low

1 CAN (28 OZ) DICED TOMATOES IN JUICE, UNDRAINED

4 CUPS CHICKEN BROTH

1 LB BONELESS, SKINLESS CHICKEN THIGHS, CUT IN 1-IN. CHUNKS

1 MEDIUM BAKING POTATO, PEELED AND DICED

½ CUP EACH CHOPPED ONION, CARROT AND CELERY

¼ TSP PEPPER

1 CAN (16 OZ) CANNELLINI BEANS, RINSED

1 MEDIUM ZUCCHINI (ABOUT 6 OZ), DICED

1 CUP FROZEN CUT GREEN BEANS, THAWED

CUP PREPARED REFRIGERATED BASIL PESTO

Mix all ingredients except the cannellini beans, zucchini, green beans and basil pesto in a 4-qt or larger slow cooker.

Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.

Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.

Spoon into bowls; top servings with pesto.

SERVE WITH

Italian bread

PER SERVING

CALORIES 289 TOTAL FAT 9G SATURATED FAT 2G CHOLESTEROL 67MG SODIUM 827MG

TOTAL CARBOHYDRATES 27G DIETARY FIBER 6G PROTEIN 25G