Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 5- or 6-quart slow cooker, combine carrots, garbanzo beans, fennel and onion. Top with chicken pieces. Sprinkle with dried marjoram and thyme (if using), and pepper. Pour the broth and water over all.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Remove the chicken with a slotted spoon; cool slightly. Shred chicken into bite-size pieces. Return to cooker. Stir in the spinach (or escarole) and, if using, the fresh marjoram and thyme. Let stand for 5 minutes before serving.