Crockpot Italian Chicken and Broccoli Rabe Chili

Make this wonderful chili recipe in your Crock-Pot
Contributor
Andy Boy

Andy Boy

6
Servings
311
Calories Per Serving
Deliver Ingredients

Notes

*If you prefer, you may add the broccoli rabe in the beginning of the cooking, but just know it will be cooked down a bit more. It’s still delicious this way, it just has a little less firmness to it.

Ingredients

  • 3 Pounds boneless, skinless chicken thighs or breasts
  • 1 small sweet onion, diced
  • 3 cloves garlic, minced or grated
  • 2 Tablespoons chili powder
  • 1 Tablespoon dried oregano
  • 2 Teaspoons smoked paprika
  • 2 Teaspoons dried thyme
  • 1/4 Teaspoon allspice
  • 1/4 Teaspoon crushed red pepper flakes
  • 1 dried bay leaf
  • Salt, to taste
  • Pepper, to taste
  • 1 six-ounce can tomato paste
  • 4 Cups low sodium chicken broth
  • 1/2 Cup balsamic vinegar
  • 1 large bunch broccoli rabe, ends trimmed and roughly chopped
  • 1 twelve ounce jar roasted red pepper, sliced
  • 1 fifteen ounce can cannellini beans, drained and rinsed
  • 1 freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/2 Cup chopped parsley, plus more for serving
  • Crusty bread, for serving

Directions

In the bowl of a 6-8 quart Crock-Pot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, crushed red pepper flakes, bay leaf, salt, and pepper. Add the tomato paste, chicken broth, and balsamic vinegar. Give everything a gentle stir to combine. Cover the Crock-Pot and cook on low for 6-8 hours (or 4-6 hours on high) stirring once or twice if possible.

During the last 30 minutes of cooking, stir the broccoli rabe, roasted red peppers, and cannellini beans together and add to the Crock-Pot. Crank the heat up to high, cover, and let cook 20-30 minutes longer.

Lightly shred the chicken with two forks; it should just fall apart. Stir in the Parmigiano-Reggiano and parsley.

Ladle the soup into bowls and serve with Parmigiano-Reggiano and crusty bread for dipping. 

Nutritional Facts

Total Fat
9g
13%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
149mg
50%
Carbohydrate, by difference
10g
8%
Protein
49g
100%
Vitamin A, RAE
104µg
15%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
49µg
54%
Calcium, Ca
133mg
13%
Choline, total
173mg
41%
Fiber, total dietary
4g
16%
Folate, total
32µg
8%
Iron, Fe
5mg
28%
Magnesium, Mg
80mg
25%
Niacin
18mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
476mg
68%
Selenium, Se
62µg
100%
Sodium, Na
629mg
42%
Water
332g
12%
Zinc, Zn
2mg
25%

Italian Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Italian Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Italian Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.