Slow Cooker
Chicken, Fennel, and White Bean Soup
Herbed Garlic Focaccia
Ingredients
- ½ lb boneless, skinless chicken breast
- 1 (32-oz) carton low-sodium chicken broth
- 2 carrots, chopped
- 1 small fennel bulb, chopped
- ½ cup chopped onion
- ½ cup dried cannellini beans
- ½ cup cavatelli pasta
Instructions
- Place chicken in a 4-quart slow cooker.
- Top with broth, carrots, fennel, onion, and beans.
- Cover and cook on LOW 8 hours or until chicken is done; remove chicken, and shred with 2 forks.
- Increase heat to HIGH, and stir in pasta and chicken.
- Cover and cook 20 minutes or until pasta is tender.
- Season with salt and pepper to taste.
Side Dish Ingredients
- 1 lb ball bakery pizza dough
- 1 Tbsp olive oil
- 2 cloves garlic, thinly sliced
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat oven to 375°F.
- Let dough stand at room temperature 30 minutes.
- Roll dough into a 12-inch circle, and place on a baking sheet.
- Brush with oil; sprinkle with garlic and parsley.
- Bake 15 to 20 minutes or until golden; sprinkle with kosher salt and pepper to taste.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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