Crock-Pot, Skinny Tuscan Chicken and Beans

This thick, peasant-style, Italian stew is so filling and so delicious! Serve it just as is, in a bowl or over zoodles, steamed veggies, brown rice, baked potato, mashed potatoes, or toasted bread. Whichever way you decide to serve it, I know your tummy will be very happy! Each fiber-rich serving has 233 calories and 2 grams of fat.
Crock-Pot, Skinny Tuscan Chicken and Beans

Helpful Tips About this Recipe

Makes 6 servings. Each serving 1⅓ cups stew.

WW Freestyle SmartPoints
WW SmartPoints
WW Points Plus 5
SKINNY FACTS: for 1⅓ cup serving (w/out cheese)
233 calories, 2g fat, 1g sat. fat, 37mg chol, 23g prot, 32g carbs, 9g fiber, 672mg sod, 13g sugar
FACTS: for Freestyle SmartPoints
47 calories, 0g sat. fat, 7g sugar, 1g protein


Crock-Pot, Skinny Tuscan Chicken and Beans

Crock-Pot, Skinny Tuscan Chicken and Beans

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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 6
Calories 233 kcal


  • 1½  cups onions (red or yellow), chopped
  • 1 cup red bell peppers, diced
  • 1 pound chicken breasts, boneless, skinless
  • 2 teaspoons garlic, minced
  • teaspoons dried Italian seasoning
  • Salt and pepper, to taste
  • 1½  cups zucchini, diced
  • 1 (15 oz.) can cannellini beans (white or red kidney beans), drained and rinsed
  • 1 (15 oz.) can diced fire-roasted tomatoes
  • 2 cups jarred pasta sauce such as Prego, Barilla, Classico or Ragu
  • Parmesan cheese, grated for optional topping


  • Cook onions with red bell peppers in a microwave, for 3 minutes, to soften. Place chicken breasts in bottom of crock-pot and add garlic, Italian seasoning, and a little salt and pepper. Add cooked onions and red bell peppers, zucchini, beans, fire-roasted tomatoes, and tomato sauce. Mix well. Set on low heat for 5 hours or on High heat for 2½ hours.
  • When ready, remove chicken breasts from crock-pot,  cool slightly, and shred with hands or use two forks. Place back in stew and mix together well.
  • Serve it just as is, in a bowl. Top with Parmesan cheese, if desired. Or, serve over zoodles, steamed cabbage, veggies, brown rice, baked potato, mashed potato, or toasted bread, if desired.


Serving: 1.33cupsCalories: 233kcalCarbohydrates: 32gProtein: 23gFat: 2gSaturated Fat: 1gCholesterol: 37mgSodium: 672mgFiber: 9gSugar: 13gBlue Smart Points: 2Green Smart Points: 6Plus Points: 5
Tried this recipe?Let me know how it was!


  1. Amazing dish! Just make it a little spicy. I’ve used a little red pepper flakes. Tastes great and very filling. Watch the amount though, because it’s 6 points. Stick to 1 cup portion.

  2. Thanks for your wonderful feedback Julia! I’m so happy you enjoyed this recipe.
    All the best,

  3. I made this last week and it was a HUGE hit! My 1.5 and 4.5 y/o kiddos gobbled it up and my 12 and 14 y/o nieces declared it “so good.” I had everything on hand and made no changes to the original recipe. I used a can of basic tomato sauce and diced chicken I had in the freezer. I ended up cooking mine on HIGH for 3 hours as I was pressed for time but usually prefer to cook low and slow. We ate it with grated Parmesan cheese on top and crusty bread to soak up the juices. This will definitely be a repeat.

  4. I LOVE your feedback Katie…Thanks so much!!!
    It’s nice to make a dinner the entire family loves.
    All the best,

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