15ounceskidney beanscan, drained and rinsed or black beans
1/4cupolivespitted and sliced
2potatoeslarge, peeled and diced
2carrotsmedium, peeled and diced
1teaspoondried tarragon
1cupchicken broth
1cuptomato puree
Instructions
Over medium heat, in a saucepan with extra virgin olive oil, sautè the garlic and the onion for about 2 minutes then transfer them to the slow cooker.
In the same saucepan, add more oil then brown both sides of the chicken. When they are golden brown, transfer them to the slow cooker, discarding the oil.
In the slow cooker, add the remaining ingredients. Cover and cook on low for 8 hours or high 4 hours.