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Inspired by EatingWell.com
SLOW COOKER CHICKEN AND WHITE BEAN STEW
Ingredients
• 4 15-oz cans cannellini
• 2 1-lb bone-in chicken breasts
beans, drained and rinsed
• 6 cups chicken broth • 1 cup chopped yellow onion • 1 cup sliced carrots • 1 tsp finely chopped fresh rosemary • 1 4-oz Parmesan cheese rind
• 4 cups chopped kale • 1 tbsp lemon juice • 1/2 tsp kosher salt • 1/2 tsp ground pepper • 2 tbsp extra-virgin olive oil • 2/3 cup grated Parmesan cheese • 1/4 cup parsley leaves
Directions 1. In a 6-qt slow cooker, combine beans, broth, onion, carrots, rosemary, and Parmesan rind. Top with chicken. Cover and cook on low until the beans and vegetables are tender, about 7–8 hours. 2. Remove chicken from slow cooker. On a clean cutting board, let the chicken rest until cool enough to handle, about 10 minutes. Shred the chicken and discard bones. 3. Return chicken to slow cooker and stir in kale. Cover and cook on high until kale is tender, 20–30 minutes. 4. Stir in lemon juice, salt, and pepper. Discard the Parmesan rind. Serve the stew drizzled with olive oil and sprinkled with Parmesan cheese and parsley.
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