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Enjoy Magazine

Slow Cooker Chicken with Cannelini Beans and Wilted Swiss Chard – Tuscan Style

01/01/2007 12:45PM ● By Brandi Barnett
What's Cookin'
January 2007
By Lana Granfors

The calendar has flipped… and if the holidays have left you feeling overfed, overspent and overworked, just the thought of planning and cooking one more dinner right now could drive anyone over the edge. To make your life easier and less overwhelming, here’s a recipe that is not only easy, but very quick and delicious. All you need to add is a nice green salad, a great loaf of crusty bread, a chilled bottle of wine– I like Viognier– and you have a wonderful meal, ready for you when you walk in the door at the end of yet another long and busy day. The aroma fills the house which will have your family believing that you’ve been slaving over the stove all day.

So, break out the slow cooker, as this is a great “one pot” dinner entrée and one which will get you past that post-holiday slump.

2 c sliced red onions 1 c sliced fennel bulb (2 sm bulbs or 1 lrg) Reserve fronds for garnish
2 cloves garlic, minced 2 (15 oz) can cannellini beans, rinsed and drained
1 c chicken broth (I prefer organic free range or low sodium) 2 T chopped fresh rosemary – removed from stem
4 (5 oz) skinless chicken breast halves (bone-in adds flavor!) 4 c chopped green Swiss chard leaves
Salt and freshly ground black pepper

Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Cover with 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, packing all around the chicken. Garnish with diced red onion, rosemary and fennel fronds. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hrs.