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Ingredients
Scale
- 3 bone-in chicken thighs, skin removed
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 medium carrots, chopped (about 2 cups)
- 5 cloves garlic, minced
- 1 (28-oz) can diced tomatoes, undrained
- 2 (15-oz) cans great northern beans, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian seasoning
- 8 cups chicken broth
- 1 rind Parmigiano Reggiano cheese
- 6–8 cups kale, chopped into bite-size pieces
- Parmigiano Reggiano shavings, for serving
Instructions
- Sear the chicken in a hot skillet with olive oil for 1-3 minutes per side until browned.
- In a slow cooker, combine seared chicken, onion, carrots, garlic, diced tomatoes, beans, salt, pepper, Italian seasoning, broth, and cheese rind.
- Cover and slow cook on low for 7-8 hours or high for 3-4 hours.
- Remove chicken, shred it, and return it to the pot.
- Stir in chopped kale and cook for another 10-20 minutes until tender.
- Serve topped with Parmigiano Reggiano shavings.
Notes
Marinate the chicken in Italian seasoning for added flavor.
Adjust seasoning according to your taste preferences.
Don’t skip the Parmigiano Reggiano rind for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (slow cooker)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
- Cholesterol: 90