Tender poultry braised with cannellini beans, tomatoes, herbs and greens for rich, comforting flavors.
# Ingredient List:
→ Poultry
01 - 2 lbs boneless, skinless chicken thighs, cut into large chunks
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 1 red bell pepper, diced
08 - 1 (14 oz) can diced tomatoes
09 - 1 (15 oz) can cannellini beans, drained and rinsed
10 - 2 cups low-sodium chicken broth
11 - 2 cups chopped kale or spinach
→ Herbs & Spices
12 - 2 teaspoons dried Italian herbs (oregano, basil, thyme)
13 - 1 teaspoon salt
14 - ½ teaspoon freshly ground black pepper
15 - ¼ teaspoon crushed red pepper flakes (optional)
16 - 2 tablespoons fresh parsley, chopped (for garnish)
# Step-by-Step Instructions:
01 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Sauté for 5-7 minutes until softened and fragrant.
02 - Transfer the sautéed vegetables to a slow cooker or Dutch oven. Add chicken, diced tomatoes, cannellini beans, chicken broth, Italian herbs, salt, pepper, and red pepper flakes. Stir to combine.
03 - For slow cooker: cover and cook on low for 4-5 hours or high for 2-3 hours until chicken is tender and cooked through. For stovetop: bring to a simmer, cover, and cook on low heat for 1.5-2 hours, stirring occasionally.
04 - Stir in chopped kale or spinach about 15 minutes before serving. Cook until wilted and tender.
05 - Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
