| Prep Time | 25 minutes |
| Cook Time | 8 1/2 hours |
| Passive Time | 8 1/2 hours (it's a crockpot...) |
| Servings |
servings
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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
Ingredients
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Instructions
- 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.
- Mix until combined.
- Cover the crockpot and cook on low for 8 hours.
- After 8 hours, add the torn kale pieces to the crockpot and mix until submerged in the stew.
- Remove the chicken thighs and shred the chicken with a fork - it should fall apart.
- Return the shredded chicken to the crockpot and cook for another 15-20 minutes, or until the kale is cooked through and wilted.
- 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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