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Make up to 3 days in advance and chill or freeze.
Heat the olive oil (either in the slow cooker on fry or in a frying pan) and fry the onion with a pinch of salt until very soft but not golden, about 15 minutes. Add the garlic and rosemary and fry for another minute before stirring in the tomato purée and then the red wine. Cook for a few minutes then add the passata and bring to a simmer. Transfer to the slow cooker, if you need to, and stir in the cannellini beans and nestle in the chicken breasts, then cover with the chicken stock.
Cook for 3 hours on low until the chicken is tender and the sauce has thickened. If you need to reduce the sauce, bubble for a few minutes with the lid off on the reduce setting. Shred the meat if you wish, or keep the breasts whole. Serve with pasta, rice or potatoes and plenty of greens.
You can also cook this recipe in a casserole dish, sealed with a couple of layers of tin foil under the lid, in the oven at 140°C, fan 120°C, gas 1 for 2 hours. Top up with extra liquid if needed.