Tuscan Bean & Chicken Stew in a Slow Cooker
August 24, 2015
This Tuscan Bean & Chicken Stew in a Slow Cooker is so easy to make. Adding the chicken during the last two hours of cooking allows the meat to remain moist. Adding Parmesan rind imparts a depth of flavor to the dish.
- Prep: 20 mins
- Cook: 7 hrs 30 mins
- Yields: 10 - 12 Servings
Ingredients
1 yellow onion, cut into large dice
3 large carrots, peeled and cut into 1-inch chunks
1 Parmesan rind, about 1-2 ounces
1½ cups dried borlotti beans, soaked overnight in water
1½ cups dried cannellini beans, soaked overnight in water
1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
28 oucne can whole tomatoes plus juice, coarsely chopped
Kosher salt and ground black pepper, to taste
Directions
1Place the onion, carrots, garlic cloves, rosemary, oregano, bay leaf, Parmesan rind, beans and broth into the pot of a slow cooker. Turn the cooker to the low setting, and cook for 6 hours.
2Remove the bay leaf, rosemary sprig and Parmesan rind. Stir in the mushrooms, chicken, tomatoes and salt and pepper to taste. Continue to cook for another 1½ - 2 hours on low heat.
3Season again to taste, and serve hot with olive oil and Parmesan cheese.
Note
Keep Parmesan rinds in a bag in the freezer until ready to use. Throw them into sauces, bean soups, stock or stew. Remove the rinds before serving.
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
