Slow Cooker Chicken with Kale, Lemon, Capers, and White Beans

Instructions

1. 1

   1. In a large skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes until starting to soften. Stir in the garlic and cook for 30 seconds more.

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   2. Transfer the sautéed vegetables to the slow cooker. Add the chicken thighs, white beans, chicken broth, thyme, oregano, black pepper, salt, bay leaves, and lemon zest.

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   3. Cover and cook on low for 6 hours, or on high for 3 hours. If you want to hold it after cooking, use the warm setting; the dish should stay above 140°F / 60°C for safe serving.

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   4. Once the chicken is tender, uncover and remove the bay leaves. Add the kale, capers, lemon juice, the remaining 15 ml (1 tbsp) olive oil, and the butter.

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   5. Cover again and cook for 20 more minutes on high, until the kale is tender and the butter has melted into the broth.

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   6. Using two spoons, lightly shred some of the chicken pieces directly in the cooker to naturally thicken the stew, leaving some pieces whole for texture.

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   7. Taste and adjust salt if needed. Finish with fresh parsley and serve hot.