Slow Cooker Chicken-Bean Soup



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Ingredients
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    1   cup 
    dry Great Northern beans
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    6   cups 
    cold water
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    1   cup 
    chopped onion
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    1   
    fennel bulb, trimmed and cut into 1/2-inch pieces
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    2   
    carrots, chopped
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    2   
    cloves garlic, finely chopped
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    2   tablespoons 
    chopped fresh parsley
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    1   teaspoon 
    dried rosemary or thyme, crushed
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    1/4  teaspoon 
    black pepper
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    4 1/2  cups 
    reduced-sodium chicken broth
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    1  22  ounce package 
    Tyson® Grilled & Ready® Frozen Diced Chicken Breast
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    1  14 1/2 ounce can 
    diced tomatoes, undrained

Directions
1.
Rinse beans; drain. In a large saucepan combine beans and water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes; remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
2.
Meanwhile, in 3-1/2- to 5-quart slow cooker combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper; top with beans. Pour chicken broth over all.
3.
Cover and cook on low-heat setting 8-10 hours or on high-heat setting 4-5 hours.
4.
If using low-heat setting, turn to high-heat setting. Stir in Grilled & Ready® Diced Chicken and undrained tomatoes. Cover and cook 30 minutes more or until heated through.
Serving Suggestion:

1.
Sprinkle each serving with finely shredded Parmesan cheese and serve with crispy breadsticks.
Nutrition information
Per Serving: cal. (kcal) 445, Fat, total (g) 5, chol. (mg) 119, sat. fat (g) 2, carb. (g) 50, fiber (g) 15, pro. (g) 51, vit. A (IU) 5588, vit. C (mg) 24, sodium (mg) 1522, calcium (mg) 162, Percent Daily Values are based on a 2,000 calorie diet
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