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Slow Cooked Chicken with Cannellini Beans, Fennel and Tomato

This is a warm and hearty one pot meal in a bowl. The cannellini beans and potatoes add plenty of substance to the meal, but if you want and additional side, it's excellent served over creamy polenta.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: beans, chicken, slow cooked
Servings: 8 servings


  • 1 tablespoon olive oil
  • 1 each yellow onion diced (about 8 oz)
  • 1 head fennel sliced into 2” slivers (about 6 oz)
  • 1 clove garlic minced
  • 1 can tomato paste 6 oz
  • 3 cups peeled and seeded tomatoes diced (or a 25 oz can)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 6 oz of baby carrots cut in half
  • 10 oz baby red potatoes about 4, cut in quarters
  • 1 can cannellini beans, drained and rinsed 15 oz
  • 1 lb boneless chicken thighs
  • 1 lb boneless chicken breasts cut in half, same size as thighs
  • kosher salt and black pepper to taste
  • 2 tablespoons chopped fresh basil for garnish optional


  • Heat a large sauté pan and add the olive oil. Over medium heat, saute the onions for 2-3 minutes until they begin to color slightly. Add the fennel and garlic and cook for another 3 minutes.
  • Add the tomato paste and cook for one minute, then add the diced tomatoes and dried herbs and stir to combine. Bring to a simmer and turn off the heat.
  • Place the cut raw carrots and potatoes into the bottom of the slow cooker.
  • Lay the chicken thighs and then the breasts on top of the vegetables.
  • Next, add the beans and top with the tomato vegetable mixture from the saute pan.
  • Use a long wooden spoon to move the ingredients a bit to make sure some of the liquid reaches the bottom of the pot. Place the lid on and turn the heat onto low.
  • Cook for 6-7 hours on low. After 6 hours check the carrots and potatoes which should be fork-tender. If they aren't ready, allow it to cook a little longer. Take care not to stir the pot too much or the beans will get smashed and the chicken pieces will fall apart.
  • Before serving, taste and season with salt and pepper. A garnish of fresh herbs such as basil adds a bright and fresh flavor.