Crockpot Italian Chicken And Broccoli Rabe Chili

Serving 6 people

480 min


  • allspice ¼ teaspoon allspice
  • balsamic vinegar ½ cup balsamic vinegar
  • broccoli rabe 1 large bunch broccoli rabe, ends trimmed + roughly chopped
  • canned cannellini beans 1 (15 ounce) can cannellini beans, drained + rinsed
  • chili powder 2 tablespoons chili powder
  • dried bay leaf 1 dried bay leaf
  • dried thyme 2 teaspoons dried thyme
  • garlic 3 cloves garlic, minced or grated
  • low sodium chicken broth 4 cups low sodium chicken broth
  • oregano 1 tablespoon dried oregano
  • parmesan cheese 1 cup freshly grated parmesan cheese, plus more for serving
  • parsley ½ cup chopped parsley, plus more for serving
  • red pepper flakes ¼-½ teaspoon crushed red pepper flakes
  • roasted red peppers 1 (12 ounce) jar roasted red peppers, sliced
  • salt 1 teaspoon salt + pepper, or to taste
  • skinless boneless chicken thighs 3 pounds boneless, skinless chicken thighs or breasts
  • smoked paprika 2 teaspoons smoked paprika
  • sweet onion 1 small sweet onion, diced
  • tomato paste 1 (6 ounce) can tomato paste
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How to make it

  1. 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.Lightly shred the chicken with two forks, it should just fall apart. Stir in the parmesan and parsley.Ladle the soup into bowls and serve with parmesan + crusty bread for dipping.