This load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner.
Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.
Soak the dried cannellini beans for a minimum of 5 hours or overnight.
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Drain the soaked beans and put them in a large pot.
Add enough fresh water to cover them by 2 inches.
Bring to a boil.
Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila
Boil the beans for 30 minutes.
Drain the beans and use them in your slow-cooker recipe.
Can I Use Canned Beans Instead?
Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila
Substitute 4 (15-ounce) cans of no-salt-added cannellini beans (rinsed) for the soaked dried beans.
Why Should I Add Parmesan Rind?
Parmesan rind is the outer layer that forms on the cheese as it ages.
Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila
Instead of throwing the Parmesan rind away after grating the cheese, save it for soups and stews.
It can be used to infuse your soups and stews with a rich and savory umami flavor.
Although its completely edible, Parmesan rind is typically discarded after cooking.
Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila
If you dont have Parmesan rind on hand, feel free to omit it.
Can I Use Boneless, Skinless Chicken Breasts?
Yes, you’re able to.
Place chicken on top of the mixture.
Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.
Shred the chicken, discarding skin and bones.
Mash the beans with the back of a fork until creamy.
Meanwhile, stir 4 cups kale into the mixture in the slow cooker.
Cover and cook on High until the kale is tender, 10 to 15 minutes.
Discard the Parmesan rind.
