Nutritional Wisdom with Carly Pollack

Chicken Provencale

1 1/2 lbs bone-in chicken thigh
1 tsp dried basil
1/8 tsp sea salt
1/8 tsp black pepper
1 cup yellow bell pepper, diced
1 can cannellini beans, drained and rinsed
1 14oz can diced tomatoes
1 tsp dried basil
1 clove garlic, minced
1 tsp oregano
fresh basil, chopped
4 cups spinach

Place the chicken in the crockpot and sprinkle with dried basil, sea salt, and pepper. Add the bell peppers, beans, and tomatoes. Cover and cook on low for 8 hours. Add the spinach when there are 10 minutes left. Serve over your favorite gluten-free grain or cauliflower rice and top with fresh basil.

4-6 Servings