Slow Cooker Chicken Ribollita Recipe
Prep Time:
10 minutes
Cook Time:
4 hours
Servings:
8 servings
Ingredients
  • ½ yellow onion, diced
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1 teaspoon minced garlic
  • 2 cups shredded chicken
  • 1 pound dried great northern or cannellini beans
  • 1 bay leaf
  • ¼ teaspoon red chili flakes
  • ½ teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 quarts chicken broth
  • 4 cups water
  • 1 28-ounce can crushed tomatoes
  • 1 bunch kale, stems removed, chopped
  • ¼ cup parsley, roughly chopped
Directions
  1. Add diced yellow onion, celery, carrot, and minced garlic to the slow cooker pot.
  2. Add cooked shredded chicken on top of the aromatics, then add great northern or cannellini beans on top of the chicken.
  3. Add bay leaf, red chili flakes, Italian seasoning, salt, and black pepper to the slow cooker.
  4. Pour in chicken broth, water, and can of crushed tomatoes.
  5. Stir everything together, then close the lid, and program the slow cooker for 4 hours on high.
  6. After 4 hours, remove the slow cooker's lid and pick out the bay leaf. Add chopped kale (with stems removed) and chopped parsley.
  7. Stir the ribollita until the kale and parsley wilt. Serve in bowls with optional grated Parmesan cheese on top.