When there’s no leftover cooked chicken in the fridge, pick up a roasted bird at your supermarket’s deli section.
Ingredients
- 1 cup dry Great Northern beans
- 6 cups water
- 1 cup chopped onion
- 1 medium fennel bulb, trimmed and cut into ½-inch pieces
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- 2 tbsp snipped fresh parsley
- 1 tsp dried rosemary, crushed
- ¼ tsp ground black pepper
- 4½ cups chicken broth
- 2½ cups shredded or chopped cooked chicken
- 1 (14½-ounce) can diced tomatoes, undrained
How to Make It
- Rinse beans; drain. In a large saucepan, combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- Meanwhile, in a 3½ to 5 quart slow cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans on top of vegetables in cooker. Pour broth over all.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- If using low-heat setting, turn to high-heat setting. Stir in chicken and undrained tomatoes. Cover and cook about 30 minutes more or until heated through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 426 kcal Calories from Fat: 90 kcal |
|
% Daily Value*
|
| Total Fat 10 g 29% |
Saturated Fat 3 g 15% |
Trans Fat 0.0 g |
Cholesterol 78 mg 26% |
Sodium 1454 mg 24% |
carbohydrates 46 g 35% |
Dietary Fiber 15 g 39% |
Protein 40 g 80% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
