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Slow-Cooker Chicken, Fennel, and White Bean Soup
- 4 boneless, skinless chicken thighs (about 1 3/4 pounds total)
- 8 cups low-sodium chicken broth
- 4 carrots, 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)
- 1/2 cup kosher salt and black pepper
Directions:View on Real Simple
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