* Can use white, brown, or jasmine rice. (Brown rice is shown in the images).
*Tip: You may need to add additional chicken broth before serving to achieve desired consistency.
Tip: Adding the vegetables 15-20 minutes before done cooking will yield crisp-tender results. Cook longer for softer veggies.
Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock. You could also use a rice cook slow cooker for this recipe.
Tips:
For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.
Temper the half and half by adding a little bit of the hot liquid to it before stirring it into the slow cooker crock.
