6 boneless, skinless chicken breast halves, about 6 ounces each
1 14.5 ounce cans each diced tomatoes with balsamic vinegar, basil and olive oil, not drained
1 15 to 16 ounce can white kidney beans, rinsed
1 large yellow bell pepper, quartered lengthwise, then sliced crosswise
1 teaspoon each dried oregano and minced garlic
1/2 teaspoon each dried basil and salt
1/4 teaspoon pepper
1 tablespoon extra virgin olive oil
garnish: chopped parsley
Mix all ingredients except olive oil in 3 quart or larger slow cooker. Cover and cook on low 6 to 8 hours or until chicken is cooked through and vegetables are tender. Stir in olive oil; sprinkle with parsley. Serves 6.
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