 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
We had several chicken recipes this month in our rural missouri book. I am sharing them with you as they are all really tasty, and I think you might like them. Ingredients:
1 cup dry great northern beans |
6 cups water |
1 cup onion, chopped |
1 medium fennel bulb, cut into 1/2-inch pieces |
2 medium carrots, chopped |
2 cloves garlic, minced |
2 tablespoons dried rosemary, crushed |
1/4 teaspoon black pepper |
4-1/2 cups chicken broth |
2-1/2 cups cooked chicken, chopped or shredded |
1 14-1/2-ounce can diced tomatoes, undrained |
Directions:
1. Rinse beans and drain. In a large saucepan, combine beans and the 6 cups of water. Bring to a boil; reduce heat and simmer, uncovered for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. Meanwhile, in a crockpot, combine onion, fennel, carrots, garlic, parsley, rosemary and pepper. Place beans on top of the vegetables and pour chicken broth over all ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Before serving, if you used the low setting, turn to high setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated throughout.
|
|