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Sprinkle chicken pieces with 1/4 teaspoon salt and black pepper. Place chicken in a 3 1/2- or 4-quart slow cooker. Top with beans, fennel, bell pepper, onion, garlic, rosemary, oregano and crushed red pepper. In a medium bowl, combine tomatoes, white wine, tomato paste and remaining 1/2 teaspoon salt; pour over mixture in cooker.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours. Sprinkle each serving with Parmesan cheese and parsley.