Ingredients
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
Preparation
Directions In a 4- to 6-quart slow cooker, combine the chicken, broth, carrots, celery, fennel, onion, beans, bay leaves, 1½ teaspoons salt, and ½ 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. 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. Mean
