Recipes

Crockpot Italian Chicken And Broccoli Rabe Chili

Crockpot Italian Chicken And Broccoli Rabe Chili

3.3 (10 ratings)

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Servings

6

Ingredients

• 3 pound boneless, skinless chicken thighs or breasts
• 1 small sweet onion, diced
• 3 cloves garlic, minced or grated
• 2 tablespoon chili powder
• 1 tablespoon dried oregano
• 2 teaspoon smoked paprika
• 2 teaspoon dried thyme
• 1/4 teaspoon allspice
• 1/4 teaspoon crushed red pepper flakes
• 1 dried bay leaf
• salt, to taste
• pepper, to taste
• 1 six-ounce can tomato paste
• 4 cup low sodium chicken broth
• 1/2 cup balsamic vinegar
• 1 large bunch broccoli rabe, ends trimmed and roughly chopped
• 1 twelve ounce jar roasted red pepper, sliced
• 1 fifteen ounce can cannellini beans, drained and rinsed
• 1 freshly grated parmigiano-reggiano cheese, plus more for serving
• 1/2 cup chopped parsley, plus more for serving
• crusty bread, for serving

Directions

1. In the bowl of a 6-8 quart Crock-Pot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, crushed red pepper flakes, bay leaf, salt, and pepper. Add the tomato paste, chicken broth, and balsamic vinegar. Give everything a gentle stir to combine. Cover the Crock-Pot and cook on low for 6-8 hours (or 4-6 hours on high) stirring once or twice if possible.
2. During the last 30 minutes of cooking, stir the broccoli rabe, roasted red peppers, and cannellini beans together and add to the Crock-Pot. Crank the heat up to high, cover, and let cook 20-30 minutes longer.
3. Lightly shred the chicken with two forks; it should just fall apart. Stir in the Parmigiano-Reggiano and parsley.
4. Ladle the soup into bowls and serve with Parmigiano-Reggiano and crusty bread for dipping.