Chicken & White Bean Stew
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.
Servings: 6
Ingredients
- 1 lb. dried cannellini beans soaked and drained
- 6 cups unsalted chicken broth
- 1 cup chopped yellow onion
- 1 cup sliced carrots
- 1 teaspoon finely chopped fresh rosemary
- 1 4 ounce Parmesan cheese rind plus ⅔ cup grated Parmesan, divided
- 2 bone-in chicken breasts 1 pound each
- 4 cups chopped kale
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 cup flat-leaf parsley leaves
Instructions
- Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.
- Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones. Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.
- Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.
Notes
Recipe By: EatingWell Magazine, January/February 2019
Serving Size: 6
Serving Size: 6