1/2 tsp each salt and freshly cracked black pepper*
1/2 white onion cut into 1/4-in dice ($0.69)
1/2 cup carrout cut into 1/4-in dice ($1.00)
1/2 bunch kale, stems removed ($2.00)
2/3 cup julienned sundried tomatoes ($3.25)
1 cup whipping cream ($1.90)
1 cup chicken stock ($0.83)
2 dried bay leaves*
Parmesan cheese rinds (opitonal)
1 x 398ml can white kidney or cannellini beans ($1.79)
2 tbsp cornstarch, dissolved in 2 tbsp water*
Fresh chopped parsley, to garnish
*common pantry items
How to make it
Cost per serving $5.73
Remove skins and season chicken thighs with 1 tbsp Italian seasoning, garlic powder, salt and pepper and transfer to slow cooker. See below for instructions on how to cook a crispy chicken skin garnish.
In a frying pan over medium heat, saute onions and carrots with a splash of olive oil until onions are slightly softened, about 5 minutes. Add kale and toss to lightly wilt. Pour contents overtop chicken thighs.
Add cream, stock, sundried tomatoes and bay leaves to slow cooker making sure chicken is submerged, adding a bit more stock or water as needed. To add another layer of depth and richness, add a few parmesan rinds to the slow cooker.
Set slow cooker to high and cook 2 hours then add white kidney beans and continue cooking for about another hour, or until chicken is fork tender and heated to at least 165 F when checked with a digital thermometer. To finish, stir in dissolved cornstarch slurry and cook until thickened and season to taste.
Serve over polenta or steamed rice and garnish with fresh chopped parsley and crumbled crispy chicken skins, if desired.
*For extra bang for your buck, lightly season the reserved chicken skins with a pinch of salt and cook in an air fryer set to 400 F for 6-8 minutes, flipping halfway. Alternatively these can be cooked in a 425 F oven, on a parchment lined baking sheet, for about 20-25 minutes, flipping halfway. Use to garnish finished chicken stew or just enjoy as a snack while you’re waiting!
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Cal & Gary's Olive oil*
2 lbs chicken thighs ($11.44)
2 tbsp Italian seasoning*
1 tbsp garlic powder*
1/2 tsp each salt and freshly cracked black pepper*
1/2 white onion cut into 1/4-in dice ($0.69)
1/2 cup carrout cut into 1/4-in dice ($1.00)
1/2 bunch kale, stems removed ($2.00)
2/3 cup julienned sundried tomatoes ($3.25)
1 cup whipping cream ($1.90)
1 cup chicken stock ($0.83)
2 dried bay leaves*
Parmesan cheese rinds (opitonal)
1 x 398ml can white kidney or cannellini beans ($1.79)
