Ingredients:

2 Tbsp Extra Virgin Olive Oil

2 pounds Boneless Skinless Chicken Breasts

2-15oz cans White Beans (drained and rinsed)

1-15oz can Crushed Tomatoes

2 cups diced Carrots

2 cups diced Celery

1 cup diced Onion

3 Garlic Cloves, minced

2 Tbsp Capers

2 cups Corn

1 Bay Leaf

2 sprigs fresh Thyme

¼ cup chopped Italian Parsley

1 tsp salt

½ tsp pepper

32 ounces chicken broth

½ cup North Coast Apple Cider Vinegar

 

Cooking instructions:

Heat olive oil in a frying pan over medium-high heat. When hot, brown chicken quickly on both sides until golden brown. Place in bottom of slow cooker and add the rest of ingredients on top. Cover and cook on LOW for 8 hours. Discard bay leaf. Shred the chicken with two forks right in the slow cooker so it can soak up all the juices. Can be served over pasta or rice of your choice. Garish with sliced red peppers and Italian Parsley.

North Coast Chicken and White Beans

Course: Main Dish
Servings: 6 people