Slow-Cooker Chicken & White Bean Stew

Slow-Cooker Chicken & White Bean Stew

from eatingwell.com

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)
  • 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 2/3 cup grated Parmesan, divided
  • 2 bone-in chicken breasts (1 pound each)
  • 4 cups chopped kale
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup flat-leaf parsley leaves

Directions

  1. 1

    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.

  2. 2

    Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.

  3. 3

    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.

  4. 4

    Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.