Italian Braised Chicken with Fennel and Cannellini
- Sprinkle chicken with 1/4 teaspoon of the salt and the black pepper. Place chicken in a 3 1/2- or 4-quart slow cooker. Top with drained beans, fennel, sweet pepper, onion, garlic, rosemary, oregano, and crushed red pepper. In a medium bowl, combine undrained tomatoes, wine, tomato paste, and the remaining 1/2 teaspoon salt; pour over mixture in cooker.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
- Sprinkle each serving with cheese and parsley.
Nutrition Facts (Italian Braised Chicken with Fennel and Cannellini)
- Per serving:
- 225 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 68 mg chol.,
- 777 mg sodium,
- 23 g carb.,
- 7 g fiber,
- 5 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet