Stacey's Crockpot Italian Chicken and Broccoli Rabe Chili Recipe

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With the weekends getting busier, a little bit chillier, we need something simple to make and tasty in our tummy's. So I'm sharing my Crockpot Italian Chicken and Broccoli Rabe Chili recipe with you.

Here's what you'll need:

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
¼ teaspoon allspice
¼-½ teaspoon crushed red pepper flakes
1 dried bay leaf
1 teaspoon salt + pepper, or to taste
1 (6 ounce) can tomato paste
4 cups low sodium chicken broth
½ cup balsamic vinegar
1 large bunch broccoli rabe, ends trimmed + roughly chopped
1 (12 ounce) jar roasted red peppers, sliced
1 (15 ounce) can cannellini beans, drained + rinsed
1 cup freshly grated parmesan cheese, plus more for serving
½ cup chopped parsley, plus more for serving

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. 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 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, roasted red peppers and cannellini beans together in a bowl and add to the crockpot. Crank the heat up to high, cover and let cook 20-30 minutes longer.