SLOW COOKER WHITE BEAN & CHICKEN STEW featured image

SLOW COOKER WHITE BEAN & CHICKEN STEW

Dinner, Main course

Ready In 7hrs 35mins

Serves 6

SLOW COOKER WHITE BEAN & CHICKEN STEW featured image

Ingredients

  • 2 x 400g tins canneloni beans (rinsed and drained)
  • 1.5 litres stock
  • 1 large onion (chopped)
  • 3 medium carrots (sliced)
  • 1tsp rosemary (finely chopped)
  • 1 parmesan cheese rind
  • 60g grated parmesan, divided
  • large bag of kale
  • 2lb chicken thighs
  • 1tbsp lemon juice
  • salt & pepper
  • 2 tbsp Rosemary & Garlic Infused Olive Oil

Method

  • Combine onion, carrots, rosemary, stock and parmesan rind in a slow cooker
  • Top with chicken.
  • Cover and cook on low until vegetables are tender, 7-8 hours
  • Transfer the chicken to a clean cutting board, let stand until cool about 10mins. Shred the chicken, discarding bones.
  • Return the chicken to the slow cooker and stir in the canneloni beans and kale. Cover and cook on high until kale is tender, 20 to 30 minutes.
  • Stir in lemon juice, salt and pepper discard parmesan rind.
  • Serve the stew drizzled with Rosemary & Garlic Infused Olive Oil and sprinkled with parmesan and parsley.

Products

Rosemary & Garlic Infused Olive Oil

From £7.85

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