1 28 oz. can tomatoes in puree, undrained
4 cups chicken broth
1 pound chicken thighs, skinless, boneless, cut in 1 inch cubes
1 baking potato, peeled and diced
1/2 cup onions, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/4 teaspoon pepper
1 16 oz. can white beans, (cannellini) rinsed
1 zucchini, diced ( about 6 ounces)
1 cup frozen green beans, thawed
1/3 cup pesto, refrigerated, prepared, basil
Mix all ingredients except the cannellini beans, zucchini, green beans, and pesto in a 4 qt or larger slow cooker. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
Stir in cannellini beans, zucchini and green beans. Cover and cook on high for 15 minutes, or until zucchini is tender. Spoon into bowls; top with pesto.