Slow Cooker Chicken and White Bean Soup
Ingredients
1 pound great northern beans
¼ cup butter
2 bulbs fennel, white part only, sliced
1 cup chopped onion
3 cloves garlic, minced
4 medium carrots, peeled and sliced
1 medium red bell pepper, chopped
3 cups shredded cooked chicken
2 teaspoons salt
1 teaspoon ground black pepper
1 bunch fresh thyme leaves
6 cups chicken stock
1 tablespoon lemon juice
2 cups baby spinach leaves
Directions
- Place beans in slow cooker crock. Add 6 cups of water and let soak overnight. Drain and leave beans in crock.
- In a Dutch oven over medium-high, melt butter. Add fennel, onion and garlic. Cook just until fragrant. Add to slow cooker crock.
- Add remaining ingredients except chicken and spinach to crock.
- Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours or until beans are tender. Add chicken and spinach and cook until heated through.
Serves: 8-10
Canada 
