We are in the midst of a late summer heat wave here in Saint Paul, MN. and our air conditioning is working overtime right now. The last thing I want to do is turn on my oven or boil something on the stove. But we have to eat!
Well, SLOW- COOKER to the rescue! I am beginning to sound like a broken record, but i LOVE my slow-cooker, and it is perfect for these hot summer days when you don't need any more heat and humidity added to your house from cooking. And look at this meal! Who would think such a beautiful dish could come out of a slow cooker? Most of us probably associate it with a wintry beef stew or chili. But think again! This is the perfect time to dust off that slow-cooker and serve up a beautiful meal with very minimal effort and without a drop of sweat. Serve with rice for a gluten-free version, pasta (could also be gluten free), and/or a crusty French bread if that is not an issue. Enjoy!
To serve 4 you will need:
4 bone-in chicken breast halves, skinned (or thighs if that's what you have on hand)
2 teaspoons dried basil
salt and pepper to taste
1 cup diced yellow 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 leaves for garnish
Place the chicken in an electric slow-cooker, sprinkle with basil, salt and pepper. Add the bell pepper, beans and tomatoes. Cover and cook on the low heat setting for 8 hours. Go to the beach or the pool and just chill!
It is important to use chicken on the bone in this recipe. It prevents it from becoming too dry. The meat will be fall -off- the bone tender when done.
Recipe from Cooking Light Slow cooker tonight, 2012
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