Slow-Cooked Mediterranean Chicken Stew
Servings: 8
Ingredients:
1 Can 28oz No Salt Kitchen Ready Tomatoes
1 (32 oz) Organic Chicken Broth
1/2 Tbsp dried Italian seasoning 1 Tbsp salt
1 tsp black pepper
2 dried bay leaves
1 pkg (1 lb) cherry tomatoes, halved lengthwise
5 cloves of Garlic, thinly sliced
1 can (15.5 oz) Cannellini Beans
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup onions, chopped
1 pkg (about 1 1/2 lbs) Organic Boneless Skinless Chicken Thighs, cut in 2-inch cubes
1 pkg (10 oz) Organic Kale
Grated Parmigiano Reggiano, for garnish
1 Can 28oz No Salt Kitchen Ready Tomatoes
1 (32 oz) Organic Chicken Broth
1/2 Tbsp dried Italian seasoning 1 Tbsp salt
1 tsp black pepper
2 dried bay leaves
1 pkg (1 lb) cherry tomatoes, halved lengthwise
5 cloves of Garlic, thinly sliced
1 can (15.5 oz) Cannellini Beans
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup onions, chopped
1 pkg (about 1 1/2 lbs) Organic Boneless Skinless Chicken Thighs, cut in 2-inch cubes
1 pkg (10 oz) Organic Kale
Grated Parmigiano Reggiano, for garnish
Directions:
In a 6-8 qt slow cooker add can of tomatoes, chicken broth, Italian seasoning, salt, pepper, bay leaves, cherry tomatoes, garlic, beans, carrots, onions, celery, and chicken. Cover; cook on HIGH 4-5 hours or LOW 8-9 hours. Discard bay leaves. Fold in kale; replace lid. Warm 5 min; stir. Season with salt and pepper. Garnish each serving with grated cheese.
In a 6-8 qt slow cooker add can of tomatoes, chicken broth, Italian seasoning, salt, pepper, bay leaves, cherry tomatoes, garlic, beans, carrots, onions, celery, and chicken. Cover; cook on HIGH 4-5 hours or LOW 8-9 hours. Discard bay leaves. Fold in kale; replace lid. Warm 5 min; stir. Season with salt and pepper. Garnish each serving with grated cheese.
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