Slow-Cooker Chicken & White Bean Stew

Składniki

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

Wskazówki

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.

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

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.

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

Wartości Odżywcze

• Wielkość Porcji: 7 1/2 cups
• Kalorie: 493 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 68 mg
• Sód: 518 mg
• Węglowodany Całkowite: 54 g
• Błonnik Pokarmowy: 27 g
• Cukry Całkowite: 5 g
• Białko: 44 g