Slow-Cooker 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.

IngredientsIngredient Checklist

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
DirectionsInstructions Checklist
Step 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.

Step 2
Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.

Step 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.

Step 4
Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.

Tips
Tip: To save time, you can substitute 4 (15 ounce) cans no-salt-added cannellini beans (rinsed) for the soaked dried beans.

Equipment: 6-qt. slow cooker

Nutrition Facts
Serving Size: 1 1/4 Cups
Per Serving:
493 calories; protein 44.2g; carbohydrates 53.8g; dietary fiber 27.4g; fat 10.9g; saturated fat 3g; cholesterol 67.8mg; vitamin a iu 4792.5IU; vitamin c 20.3mg; folate 31.8mcg; calcium 198.7mg; iron 7.1mg; magnesium 148.9mg; potassium 1556.6mg; sodium 518.4mg.
Exchanges:
4 1/2 Lean Protein, 2 Starch, 1 Fat, 1 Vegetable, 1/2 High-Fat Protein