Tuscan Chicken with White Beans and Wilted Greens

2 cups sliced red onions
1 cup sliced fennel blub
2 cloves garlic, minced
1 (15oz) can white (cannellini) beans, rinsed and drained.
1 cup reduced-sodium chicken broth
4 skinless chicken breast halves w/bone
salt and freshly ground black pepper
2 Tbsp chopped fresh rosemary leave
1/2 cup sliced roasted red peppers (from water-packed jar)
4 cups Swiss Chard leaves
1 crusty loaf of bread
2 Tbsp olive oil
1 garlic clove

1. Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of veggies. Cover with chicken broth.
2. Season chicken all over with salt and pepper and place on top of veggies and beans in the pot. Sprinkle rosemary and place roasted red pepper slices over chicken. Arrange Swiss Chard all around chicken.
3. Cover and cook on Low for 6 to 8 hours. (or high for 3-4 hours)
4. Slice bread and grill or toast, then drizzle w/oil. Rub hot bread w/garlic cloves and eat.