This load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.
Ingredients
- 1 pound dried cannellini beans, soaked overnight and drained (see tip, above)
- 6 cups unsalted chicken broth
- 1½ cups chopped yellow onion
- 1½ cups sliced carrots
- 1 (4-ounce) parmesan cheese rind plus ⅔ cup grated parmesan cheese, divided
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon garlic powder
- 1½ teaspoons salt, divided
- 2 bone-in, skin-on chicken breasts (1 pound each)
- 4 cups chopped stemmed kale
- 1½ tablespoons lemon juice
- ½ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil
- ¼ cup flat-leaf parsley leaves
Directions
- Combine drained soaked beans, 6 cups broth, 1½ cups onion, 1½ cups carrots, 1 (4-ounce) Parmesan rind and 1 teaspoon each rosemary, garlic powder and salt in a 6-quart slow cooker. Place chicken on top of the mixture. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.
- Transfer the chicken to a clean cutting board and transfer about ¾ cup of the beans to a small bowl; let the chicken stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding skin and bones. Mash the beans with the back of a fork until creamy.
- Meanwhile, stir 4 cups kale into the mixture in the slow cooker. Cover and cook on High until the kale is tender, 10 to 15 minutes.
- Return the chicken to the slow cooker and stir in the mashed beans, 1½ tablespoons lemon juice, ½ teaspoon pepper and the remaining ½ teaspoon salt. Discard the Parmesan rind. Divide the stew among 8 bowls; drizzle with 2 tablespoons oil and sprinkle with ⅔ cup Parmesan and ¼ cup parsley.