Recipe: Slow Cooker Tuscan Bean and Chicken Stew (using chicken thighs)

SLOW COOKER TUSCAN BEAN AND CHICKEN STEW

"Adding the chicken during the last two hours of cooking allows the meat to retain its shape while still remaining moist."

1 yellow onion, cut into large dice
3 large carrots, peeled and cut into 1-inch chunks
6 cloves garlic, peeled
1 sprig rosemary
1 tablespoon dried oregano
1 bay leaf
1 Parmesan rind, about 1 to 2 ounces
1 1/2 cups dried borlotti beans, soaked overnight in water
1 1/2 cups dried cannellini beans, soaked overnight in water
5 cups chicken broth
2 cups sliced mixed mushrooms
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 (28 ounce) can whole tomatoes plus juice, coarsely chopped
Kosher salt and ground black pepper, to taste
Extra virgin olive oil, for drizzling
Parmesan cheese, for grating at the table

Place the onion, carrots, garlic cloves, rosemary, oregano, bay leaf, Parmesan rind, beans and broth into the pot of a slow cooker.

Cover crock pot. Turn the cooker to the LOW setting, and cook for 6 hours.

Remove the bay leaf, rosemary sprig and Parmesan rind. Stir in the mushrooms, chicken, tomatoes and salt and pepper to taste.

Cover crock pot and continue to cook for another 1 1/2 to 2 hours on LOW heat.

Season again to taste, and serve hot with olive oil and Parmesan cheese.

Makes 10-12 servings
Adapted from source: Amanda Gold, San Francisco Chronicle, January 2011