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1 pound dried cannellini beans, soaked overnight and drained (see Tip, above)
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6 cups unsalted chicken broth
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1½ cups chopped yellow onion
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1½ cups sliced carrots
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1 (4-ounce) Parmesan cheese rind plus ⅔ cup grated Parmesan cheese, divided
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1 teaspoon finely chopped fresh rosemary
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1 teaspoon garlic powder
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1½ teaspoons salt, divided
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2 bone-in, skin-on chicken breasts (1 pound each)
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4 cups chopped stemmed kale
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1½ tablespoons lemon juice
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½ teaspoon ground pepper
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2 tablespoons extra-virgin olive oil
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¼ cup flat-leaf parsley leaves
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.
Nutrition Information
147
Calories
29g
Carbohydrates
28g
Protein
292mg
Potassium
2g
Fiber
15g
Sugar
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