FLORENTINE-STYLE CHICKEN

3 lbs chicken legs or thighs

1/2 cup white whole-wheat flour

1 tbsp olive oil

1 medium onion, peeled and chopped

1 red pepper, seeded and cut into strips

1 medium carrot, peeled and julienned

4 cups broccoli florets

1 cup chicken broth

1 can (15.5-oz) navy beans, drained and rinsed

1 jar (15-oz) prepared low-fat Alfredo sauce

1 bag (9-oz) baby spinach

1/3 cup shredded Swiss Cheese

Season chicken with salt and pepper, if desired. Place flour in a resealable plastic bag. Add 1/3 of the chicken pieces to the bag; close and shake gently to coat chicken. Remove chicken pieces; repeat with the remaining chicken pieces until all are coated.

In a skillet, over medium-high heat, heat olive oil for 30 seconds. Cook chicken in batches 8 minutes or until browned, turning once. Transfer chicken, along with 2 tablespoons of the drippings, to a slow cooker. Add the remaining ingredients, except the spinach and cheese, to the cooker. Cook on low for 8 hours. Stir in the spinach and sprinkle with the cheese. Cover and cook another couple of minutes, until the cheese is melted.

Yield: 8 servings

My version of a 2010 First for women magazine recipe