| Level: | Easy |
| Total: | 6 hr 12 min |
| Prep: | 12 min |
| Cook: | 6 hr |
| Yield: | 4 servings |
Ingredients
- 2 cups sliced red onions
- 1 cup sliced fennel bulb
- 2 cloves garlic, minced
- 1 (15-ounce) can white (cannellini) beans, rinsed and drained
- 1 cup reduced-sodium chicken broth
- 4 (5-ounce) skinless chicken breast halves (with bone)
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh rosemary leaves
- 1/2 cup sliced roasted red peppers (from water-packed jar)
- 4 cups chopped Swiss chard leaves
- 1 crusty loaf of bread
- 2 tablespoons olive oil
- 1 clove garlic
Instructions
- Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
- Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 661 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 12 g |
| Sugar | 11 g |
| Protein | 53 g |
| Cholesterol | 103 mg |
| Sodium | 1274 mg |
Reviews
This is officially a winner. I opted for the low setting and cooked it from 10:30am to 6:00pm. The grocery was out of fennel bulb so I omitted that ingredient and just sprinkled it with a few fennel seeds on top. I used regular chicken stock and not low sodium. Wow, this was much better than I expected!! the chicken comes out melt in your mouth, that’s the biggest surprise, and the flavor is great. Everyone at our house loved it, definitely 5 stars and we will definitely make it again and probably double the recipe as we have a large sized slow cooker and can eat the leftovers the next day.
Really enjoyed this recipe. I Subbed bone-in chicken thighs. Worked out great, but really need to make sure all skin is off as I left a little and made somewhat greasy. I also subbed out Fennell (just not a fan) for grilled artichoke hearts and baby portabellas.
Freezes well and would highly recommend.
Really a nice dish but I made a few modifications after reading the reviews. I used 6 cloves of garlic. Beans and greens both beg for a lot of garlic. Subbed boneless skinless chicken thighs since they have more flavor and stand up better to slow cooking. I added about 2 tsp. of thyme and doubled the roasted red peppers. I cooked it on low for 6 hours and it was very tasty. Its easy to make and nutritious. I agree with an earlier reviewer that 2 cans of beans would be an improvement. I used a 19 oz. can and would have liked more beans.
I was not impressed with this recipe at all. It smelled like seaweed while it was cooking and after several hours in a crock pot the smell eventually fills the house. This dish did not have a lot of flavor and the broth was very watery, not too visually appealing. The only thing that I can say positive about this is that the chicken turned out nice and tender. I might try to make chicken salad out of it but the rest is is going in the trash.
The ingredients are good and the chicken is moist but this recipe is bland. Perhaps light equals bland? I tried to kick it up with other herbs but it did not help. I suggest two cans of beans and regular chicken broth to begin with.
I loved this recipe! My husband is not a fan of fennel, so when I make it for him, I just omit the fennel. I also add an extra can of beans. I have used skinless thighs instead of breasts….just as delicious, and often less expensive!
I love this recipe but it does need help. I layer red onion on the bottom, then fennel, then greens. Stiff dark green kale or chard seems to stand up better to slow cooking. I sprinkle the greens with garlic, sea salt, a few slices of the red onion and the beans (often I just leave out the beans too. I put the chicken on top of all that and sprinkle it with a little seasoning salt. Lastly I put a halved fresh red pepper over the chicken and pour chicken broth over and sprinkle with a little red pepper flakes. The fresh red pepper makes it – roasts during cooking and gives the chicken a great flavor. I peel and slice the pepper at the end before serving. To serve I put it all in a big bowl over some whole grain pasta or couscous – really good and better the next day.
Very bland. I had bought ingredients before reading the reviews. Even with taking into acct some of the modifications, it still was just not good.
I made this recipe for a tailgate party and had mixed reviews, even with some modifications. The recipe “as is,” needs a lot of help. It is very bland and tasteless. I used boneless chicken that shredded apart once done cooking and mixed with the other ingredients. This wasnt a big deal because it made it easier to eat at the stadium….no knives necessary. I also doubled the liquid, using a dry white wine for half of it. It needed a lot of salt and pepper, and I added a big dose of extra virgin Olive Oil when done, just to try and finish it off with some taste. This recipe needs a lot of help.
I made this in a crockpot with a few modifications. I substituted boneless chicken breast, a leek for some of the onion,added 5 cloves of garlic, 1/4 tsp Italian seasoning mix, two large cans of beans and doubled the broth. I did leave out the fennel because i am not a big fan of it. My family and I enjoyed it and I would make it again and double the Swiss chard amount while leaving the roasted peppers out. It is healthy and easy.