Slow Cooker Chicken Fennel And White Bean Soup

• Ingredients
• 4 boneless, skinless chicken thighs (about 1 3/4 pounds total)
• 8 cups low-sodium chicken broth
• 4 carrots, chopped
• 2 stalks celery, chopped
• 1 large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds
• 1 large onion, chopped
• 1 cup dried white beans (such as cannellini or navy)
• 2 dried bay leaves
• kosher salt and black pepper
• 1/2 cup ditalini, orzo, or another small pasta
• country bread, for serving

1. Directions
2. In a 4- to 6-quart slow cooker, combine the chicken, broth, carrots, celery, fennel, onion, beans, bay leaves, 11/2 teaspoons salt, and 1/2 teaspoon pepper. Cover and cook until the beans and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours.
3. Twenty minutes before serving, transfer the chicken to a medium bowl; discard the bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta, cover, and cook until tender, 15 to 18 minutes.
4. Mean

ingredients, chicken, chicken broth, carrots, stalks celery, fennel bulb, onion, white beans, bay leaves, kosher salt, ditalini, country bread

Taken from www.epicurious.com/recipes/member/views/slow-cooker-chicken-fennel-and-white-bean-soup-52683891 (may not work)