Provencale Chicken Supper

Provencale Chicken Supper

4 (6-ounce) skinned, bone-in chicken breast halves
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup diced yellow bell pepper
1 can (16 ounces) cannellini beans or other white beans, rinsed and drained
1 can (14 1/2 ounces) pasta-style tomatoes, undrained

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

Makes 4 servings.