Cook in the slow cooker, oven or stove top. Canned beans tend to turn mushy but if you add them just before serving and just heat through you can pull it off.
Ingredients
4 Organic Chicken Breasts
1 large Onion, chopped
2 Carrots, chopped
2 cloves Garlic, chopped
2 Stalks Celery, chopped
2 cups White Beans, soaked overnight or quick soaked in the pressure cooker and cooked 5 min
4 cups Vegetable Broth
1 cup White Wine
Sea Salt and Pepper
Pesto to Serve
Instructions
Preheat oven to 350f or 175c
Heat a glug of Olive Oil in a dutch oven or other lidded oven proof pot
Sear the Chicken Breasts over medium high heat until browned about 2 minutes on each side
Season with Sea Salt and Pepper
Toss in the Garlic, Onions, Carrots and Celery and saute a few minutes
Add the Broth, Wine and Beans (unless they are canned)
Cover and cook 1-1/2 hours
Stir in Canned Beans if using and return to the oven for 15 minutes
Serve with Prepared Pesto and a swig of good Olive Oil and chopped fresh Parsley.
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/chicken-with-white-beans-and-pesto/