Slow Cooker Chicken and Beans Milano

Servings 6 servings


  • 1 medium onion chopped
  • 2 cloves garlic pressed
  • 2 medium carrots chopped
  • 1 medium stalk celery chopped
  • 3 6-oz. boneless skinless chicken breast halves cut into 1-inch cubes
  • 1 12-oz. jar fire-roasted red peppers drained and diced
  • 30 ounces cannellini beans drained and rinsed or homemade
  • 1 teaspoon Italian seasoning
  • sea salt and freshly ground black pepper to taste
  • 1 1/2 cups pasta sauce
  • 1 cup water


  • In a slow cooker, layer onion, garlic, carrot and celery; add chicken cubes, roasted red peppers, beans, Italian seasoning, salt and pepper.
  • In a medium bowl, combine pasta sauce and water; pour mixture over all ingredients in slow cooker.
  • Cover and cook on LOW for 4 to 5 hours or until chicken is fork-tender.


SERVING SUGGESTION: Serve over Penne pasta and sprinkle with grated Parmesan cheese. Add a big salad on the side.
VEGETARIAN: Instead of chicken, add an additional 15 ounces cannellini beans.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure roasted red peppers, cannellini beans, Italian seasoning and pasta sauce are gluten free.
NUTRITION: Per Serving: 394 Calories; 5g Fat; 36g Protein; 54g Carbohydrate; 17g Dietary Fiber; 49mg Cholesterol; 419mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat. Points: 9
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