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
Directions
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.
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By SoKalGal
on January 18, 2012
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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.
By vickiva19
Chicago, IL
on January 03, 2012
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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.
By JC4Ever
on December 13, 2011
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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.
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