Tuscan Chicken with White Beans and Wilted Greens

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I really like this one. The chicken is moist and the flavor is light. Great for a summer time dish when you don't really want much.

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We loved the dish! It was nice and light. I put spinach in place of the other greans. Will make again!

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I made changes also...1 can chicken broth, mustard greens, crushed fennel seeds, red and sweet white onion, bacon bits, a dozen cherry tomatoes, 1/2 a package sliced baby bellas, thyme, sage, and oregano instead of rosemary. I only had boneless skinless chicken breast, made a brine solution ..placed the chicken in it to defrost...chicken stayed juicy.


It was a hit with the family and friends.

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Do not make this if you lke flavor, sorry but I could have just thrown chicken in a pot with some stock, the fennel isn't nice in here. I guess if you had a cold or flu and wanted something warm but, then i'd make chicken soup. I should have listened to other reviewers. This is bland, bland, boring and over cooks real fast. Not a winner here.

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It was ok, it definitely won't serve 4 though. I wouldn't make it again...

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here is the changes i made...
i used yellow onions instead of red
no fennel
added 3 ribs of chopped celery
used 5 cloves of chopped garlic
salt and pepper in the veggies and the chicken
i used skin on chicken and rubbed under the skin some prepared pesto sauce (partly because my hubby loves it but mostly for more flavor then took it off after cooking
2 tesp chopped rosemary (very strong and over powering herb
2 Tbl of fresh Tyme (i just threw in the sprigs and fished them out later
2-3 tesp. Oregano
added a can of petite diced tomatoes and the juice
used 2-1/2 cups chicken stock (not broth (Kitchen Basics
1 pkg. sliced crimini mushrooms
2 tesp redwine vinegar
2 tesp ham base bollion (better then bollion it really rounded out the flavor!

I followed the method except I waited until the end to add the mushrooms, I took the chicken out and removed the skin and placed a 1/2 slice of provolone cheese over each breast, and took some of the cooking liquid out of the slow cooker and used it in a pot to cook the greens seperately (it only took 3 minutes! no stem though i added the red wine vinegar at the end of the greens cooking time. Oh!... and i used a bit of corn starch to bring the cooking liquid together...not like a gravy just not run all over the place...The dish was really pretty upon presentation with the greens on the bottom and the chicken on top with the sauce spooned on and over the top! You may be thinking WHY? what the heck is the crock pot for...well i like pretty food and you eat with your eyes first! great flavor besides the last few steps literally only took me minutes to complete! This recipie is well worth trying with you added favs....I like the idea of the red pepper too!

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Substituted the chard for wilted spinach added just before serving to keep the whole dish from turning green.
Used less rosemary but added some fresh thyme.
Topped with fresh grated Parmesan.

I'm eating the leftovers for lunch right now!

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Made this in crockpot pretty much according to recipe...left out some of the rosemary. We ate some of it but didn't keep the leftovers. Wouldn't make again. Just not for us.

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I made this recipe for the first time and it was a huge success. I will say that I took into consideration some of the comments from other users which I think made this dish fabulous!

I changed out the Swiss Chard for spinach, added cherry tomatoes as well as red peper flakes. Those subtle adjustments made for a great meal.

My reccomendations:

When making this dish in future, I would chop the spinach or greens that you use as the larger leaf pieces can have a wierd texture since they cook for so long. You definitely want to use the 2 cans of white beans as 1 can would not be near enough. I also think that you should consider chopping the fennel and onion since the slices can overpower the other flavors as you eat it. You also want to add the cherry tomatoes in during the last hour of cooking. I only did 30 minutes and it wasn't quite enough time. The other thing I will do in future is to substitute the rosemary for oregano and thyme which stays true to the Italian flavorings of the dish. I love the rosemary but I have some family members that aren't to keen on it but the oregano and thyme mixture was a huge success. Also, when you serve the dish, I added some fresh pine nuts to add a little crunch to the dish which was great as well as olives. I think it really balanced the dish and brought out some of the other flavors. I prefer Kalamata olives but black olives would be great too; I would just stay away from green olives as I don't think that it would mesh as well.

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My family loved this dish. I added a pinch of red pepper flakes & substituted fresh spinach for the chard, which I added in the last hour. I would use 2 cans of beans the next time. Very good dish.