Crockpot Italian Chicken and Broccoli Rabe Chili

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

Andy Boy

6
Servings
515
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. 

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.

Nutritional Facts

Total Fat
14g
21%
Sugar
12g
N/A
Saturated Fat
4g
20%
Cholesterol
218mg
73%
Protein
60g
100%
Carbs
41g
14%
Vitamin A
340µg
38%
Vitamin B12
2µg
26%
Vitamin B6
2mg
81%
Vitamin C
132mg
100%
Vitamin E
6mg
31%
Vitamin K
327µg
100%
Calcium
291mg
29%
Fiber
11g
43%
Folate (food)
169µg
N/A
Folate equivalent (total)
160µg
40%
Iron
10mg
54%
Magnesium
151mg
38%
Monounsaturated
4g
N/A
Niacin (B3)
18mg
89%
Phosphorus
694mg
99%
Polyunsaturated
3g
N/A
Potassium
1801mg
51%
Riboflavin (B2)
0.8mg
46%
Sodium
1670mg
70%
Thiamin (B1)
0.5mg
34.1%
Trans
0.1g
N/A
Zinc
6mg
40%

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