Ingredients

• 1  cup dry great northern beans
• 6  cups water
• 1  cup chopped onion
• 1  medium fennel bulb, trimmed and cut into 1/2-inch pieces
• 2  medium carrots, chopped
• 2  cloves garlic, minced
• 2  tablespoons snipped fresh parsley
• 1  teaspoon dried rosemary, crushed
• 1/4  teaspoon pepper
• 4-1/2  cups chicken broth
• 2-1/2  cups shredded or chopped cooked chicken
• 1  14-1/2-ounce can diced tomatoes, undrained

Directions

1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.