R.O.D.-Chicken & Beans Provencal

I got this from "Sparkpeople" the other day and it looks like a good, warm, comfort-food type dish that is good for us.  I think I will try it soon.

Chef Meg's Slow Cooker Provencal Chicken & Beans (Sparkpeople)

24 oz boneless, skinless chicken breast  (I would use thighs)
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme

Directions

Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.