Slow Cooker Chicken & White Bean Stew || Gracefult Kitchen

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Slow Cooker Chicken & White Bean Stew

Dinner

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

Description

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.