1 14 ounce can coconut milk
1 14 ounce can chicken broth
1 8 ounce can tomato sauce
1 14 ounce can diced tomato (with juice)
2 cloves garlic, minced
1 tablespoon dried basil
2 teaspoons dried Italian seasoning
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 15 ounce can cannelloni beans, rinsed and drained
3 medium carrots, sliced into half-inch rounds
2 stalks celery, chopped
1 medium onion, chopped
3 large chicken breasts, boneless, skinless
1. Add the coconut milk, broth, tomato sauce, diced tomatoes, garlic, basil, Italian seasoning, salt, and pepper to the crock-pot and stir to combine.
2. Add the beans, carrots, celery, and onion. Stir.
3. Add chicken breasts. Cover crock-pot with lid and cook on high for 4 hours or on low for 8 hours. (All crock-pots vary in cooking temperatures, so adjust cooking times to your crock-pot.)
4. When ready to serve, shred chicken using 2 forks. Stir to distribute chicken. Enjoy!