slow chicken white bean and kale

Ingredients
  • 3 bone-in chicken thighs, skin removed*
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 medium carrots, chopped (about 2 cups)
  • 5 cloves garlic, minced
  • 28-ounce can diced tomatoes, undrained
  • 2 15-ounce cans great northern beans, drained and rinsed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 8 cups chicken broth
  • one rind of Parmigiano Reggiano cheese
  • 6-8 cups kale, chopped into bite-size pieces
  • Parmigiano Reggiano shavings
Instructions
  1. Heat a large skillet over medium high heat.
  2. Remove the skin from the chicken and salt and pepper well.
  3. Add the olive oil to the hot skillet. When it starts to shimmer, add the chicken. Sear well for 1-3 minutes, then flip and sear the other side until brown.
  4. Add the onion, carrots, garlic, diced tomatoes, white beans, salt, pepper, Italian seasoning, chicken broth, and Parmesan rind to a 6-7 quart crock pot.
  5. Cook on low for 7-8 hours, or on high for 3-4 hours.
  6. Remove the chicken and shred, discarding bones. Return to the crock pot.
  7. Add 6-8 cups of chopped kale, cover, and cook for another 10-20 minutes.
  8. Serve with lots of Parmesan shavings and crusty bread!

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