Stacey's Crockpot Italian Chicken and Broccoli Rabe Chili Recipe
3 lbs boneless, skinless chicken thighs or breasts
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
1/4 tsp allspice
1/4-1/2 tsp crushed red pepper flakes
1 dried bay leaf
1 tsp salt and pepper, or to taste
1 (6-oz) can tomato paste
4 cups low-sodium chicken broth
1/2 cup balsamic vinegar
1 large bunch broccoli rabe, ends trimmed and rough chopped
1 (12-oz) jar roasted red peppers, sliced
1 (15-oz) can cannellini beans, drained and rinsed
1 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup chopped parsley, plus more for serving
Loaf of crusty bread (for serving)
In a 6- to 8-qt crockpot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, crushed red pepper flakes, bay leaf, salt, and pepper. Next add the tomato paste, chicken broth, and balsamic vinegar. Give everything a gentle stir to combine. Cover the crockpot and cook on low for 6-8 hours (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 in a bowl and add to the crockpot. Crank the heat up to high, cover, and 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 and crusty bread for dipping.
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