Crockpot Italian Chicken Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -3 Lbs. boneless, skinless chicken thighs or breasts (I used 1 lb chicken breast)
-1 Small sweet onion, diced
-3 Cloves garlic, minced or grated
-2 Tbsp. chili powder
-1 Tbsp. dried oregano
-2 Tsp. smoked paprika
-2 Tsp. dried thyme
-¼ Tsp. allspice
-¼-½ Tsp. crushed red pepper flakes
-1 Dried bay leaf (I used 2)
-1 Tsp. salt + pepper, or to taste (I used 1/2 tsp)
-One 6 oz. can tomato paste
-4 Cups low sodium chicken broth
-½ Cup balsamic vinegar
-1 Large bunch broccoli rabe, ends trimmed and roughly chopped (I used a bag of spinach instead)
-One 12 oz. jar roasted red pepper, sliced
-One 15 oz. can cannellini beans, drained and rinsed
-1 Cup freshly grated Parmesan cheese, plus more for serving (I used feta)
-½ Cup chopped parsley, plus more for serving
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Directions: |
Directions:-In the bowl of a 6-8 quart crockpot 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 crockpot and cook on low for 6 to 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 (or spinach), roasted red peppers and cannellini beans together and add to the crockpot. 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 parmesan and parsley.
-Ladle the soup into bowls and serve with parmesan + crusty bread for dipping. |
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Personal
Notes: |
Personal
Notes: Total calories: 1405, per serving of 4: 351.25, per serving of 5: 281
Next time I would use only 1/4 cup of the balsamic vinegar but it was really good.
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