Slow-Cooker Chicken & White Bean Stew

食材

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

步驟

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.

營養

• 每份大小: 7 1/2 cups
• 卡路里: 493 kcal
• 總脂肪: 11 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 膽固醇: 68 mg
• 鈉: 518 mg
• 總碳水化合物: 54 g
• 膳食纖維: 27 g
• 總糖: 5 g
• 蛋白質: 44 g