1. Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker.
2. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
3.Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
4. Spoon into bowls; top servings with pesto.
Per serving: 289 cal, 25 g pro, 27 g car, 6 g fiber, 9 g fat (2 g sat fat), 67 mg chol, 827 mg sodium