Winter Chicken Panzanella in a Slow Cooker

Ingredients:

• 700 g boneless, skinless chicken breasts
• 250g sourdough bread, cut into 2.5cm cubes.
• 1/4 cup schmaltz (rendered chicken fat), melted
• 4 slices pancetta
• 2 tbsp (30 g) butter
• 2 large bunches rainbow chard (about 1 kg), leaves coarsely chopped, stems cut into 0.5 cm pieces.
• 1 large leek, white and light green parts only, thinly sliced ​​into half-moons
• 0.5 cups dry white wine
• 1 tbsp fresh thyme leaves
• Lemon wedges for serving
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Preheat oven to 450°F (230°C). In a large bowl, toss the bread cubes with 2 tablespoons of schmaltz, 1/2 teaspoon of salt, and a small amount of ground black pepper. Arrange on a baking sheet and bake until golden brown and crisp, 10-12 minutes. Transfer to a large bowl and set aside. Place the pancetta on the same baking sheet and bake until crisp, 2-3 minutes. Transfer to a paper towel-lined plate and let cool for about 5 minutes. Crumble the pancetta and set aside.
2. Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of black pepper. Set a 6-quart slow cooker to high heat and cook until the slow cooker is hot (about 4 minutes). Add the butter and the remaining 2 tablespoons schmaltz and stir until the butter melts, about 1 minute. Add the chard stems and leeks and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Pour in the wine, add the thyme, 1/2 teaspoon salt, and a few grinds of pepper. Turn off the slow cooker and add the chicken breasts.
3. Following the manufacturer's instructions, close the lid and prepare the slow cooker. Set the pressure cooker to high pressure and cook for 6 minutes. After the pressure cooker cycle has completed, follow the manufacturer's instructions for a quick release and allow the quick release to complete. Be careful not to burn yourself with any remaining steam when unlocking and opening the lid. Transfer the chicken to a medium bowl and shred. Add the Swiss chard leaves to the slow cooker and stir until wilted, 1-2 minutes. Stir in the croutons and shredded chicken and mix well. Serve in bowls, sprinkled with pancetta and garnished with lemon wedges.