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Slow Cooker Chicken and White Bean Stew with Kale
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 2 (15 oz) cans white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 bunch kale, stems removed and leaves chopped
  • 1 onion, diced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Place the chicken thighs, white beans, chicken broth, onion, carrots, garlic, and thyme into the slow cooker.
  • Season with salt and pepper, then stir gently to combine everything.
  • Cover and cook on low for 6 to 7 hours until the chicken is very tender.
  • Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker.
  • Stir in the chopped kale, cover again, and cook on low for 20 more minutes until the kale wilts.

Notes

For a thicker broth, mash a few beans against the side of the pot before adding the kale. Leftovers reheat well on the stove with a splash of broth to loosen them up, and the stew freezes nicely for up to two months in portioned containers.
Course: Soup
Cuisine: American
Equipment: Slow Cooker