Chicken Chili Stew with Sweet Potatoes & Kale

I don’t even have words. Okay I found a couple: I was hoping – really HOPING (as in fingers crossed) – this would be delicious. And it was better than delicious. I was a bit skeptical of chicken chili – because who doesn’t love beef chili with bacon and stuff – but you guys, this was like fall-off-the-bone chicken (I know, there are no bones in these chicken thighs, but you get my drift) and SO good.

Let me just rewind for a second. I set the crockpot before leaving for work, and when I walked in the door in the evening, I was all like, OMG the house smells AMAZEBALLS (pardon my French (amazeballs is French, yeah?), but I actually texted that verbatim to the sous chef). And I thought to myself, thank goodness (because I’m not a huge crockpot-er, and it felt like I just threw a bunch of ish in a bowl) – if only it tastes as good as it smells, right?

Well, my friends, guess what? Christmas came early because this ish seriously delivered. If you’re super busy, and you’re looking for the best crockpot recipe in the world, congratulations because you found it. Or if you are a beginner cook, and looking for the easiest and most delicious crockpot recipe ever, you just hit the jackpot. Or, if you’re like me, and just want to eat really good food, like, all the time, then look no further.

And by the way, it’s healthy. You don’t even have to feel guilty.

Boom.

Print Recipe

Chicken Chili Stew with Sweet Potatoes and Kale

Hearty, chunky chicken chili stew with sweet potatoes, kale, and Parmesan cheese.

Prep Time

25 minutes

Cook Time

8 1/2 hours

Passive Time

8 1/2 hours (it's a crockpot...)

Servings

servings

Ingredients

• 3 lbs. boneless, skinless chicken thighs large chunks of fat removed
• 1 medium sweet onion diced
• 1 sweet potato peeled and diced into 1 inch cubes
• 3 cloves garlic minced
• 4 cups chicken stock
• 1 15 oz. can great northern beans drained & rinsed
• 1 15 oz. can fire-roasted diced tomatoes
• 1 6 oz. can tomato paste
• 1 cup freshly grated Parmesan cheese plus more for serving
• 1 bay leaf
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1/4-1/2 teaspoon crushed red pepper
• 2 teaspoons garlic salt
• 2 teaspoons pepper
• 4 cups firmly packed de-veined and torn kale pieces

Prep Time 25 minutes Cook Time 8 1/2 hours Passive Time 8 1/2 hours (it's a crockpot...) Servings servings Ingredients 3 lbs. boneless, skinless chicken thighs large chunks of fat removed 1 medium sweet onion diced 1 sweet potato peeled and diced into 1 inch cubes 3 cloves garlic minced 4 cups chicken stock 1 15 oz. can great northern beans drained & rinsed 1 15 oz. can fire-roasted diced tomatoes 1 6 oz. can tomato paste 1 cup freshly grated Parmesan cheese plus more for serving 1 bay leaf 1 tablespoon chili powder 1 tablespoon cumin 1 tablespoon dried oregano 1 tablespoon dried thyme 1/4-1/2 teaspoon crushed red pepper 2 teaspoons garlic salt 2 teaspoons pepper 4 cups firmly packed de-veined and torn kale pieces

Instructions

1. In the bowl of a 6-8 quart crockpot, add the chicken thighs, diced onion, diced sweet potato, minced garlic, great northern beans, fire-roasted diced tomatoes, tomato paste, Parmesan cheese, bay leaf, chili powder, cumin, dried oregano, dried thyme, crushed red pepper, garlic salt, and pepper.
2. Mix until combined.
3. Cover the crockpot and cook on low for 8 hours.
4. After 8 hours, add the torn kale pieces to the crockpot and mix until submerged in the stew.
5. Remove the chicken thighs and shred the chicken with a fork - it should fall apart.
6. Return the shredded chicken to the crockpot and cook for another 15-20 minutes, or until the kale is cooked through and wilted.
7. Top with Parmesan cheese and enjoy!

Recipe Notes

Our wine choice to pair with the chicken chili: the 2013 Artazu Artazuri Garnacha from Spain - a lighter red grape, well-balanced, and able to stand up to the hearty flavors in this chicken chili.

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