Crockpot Italian Chicken and Broccoli Rabe Chili

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Votes: 14
Rating: 4.36
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Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 6-8 hours
Switch things up with this Italian-inspired gluten-free chili for a warm & cozy cold weather meal!



  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. Add the tomato paste, chicken broth and balsamic vinegar. Give everything a gentle stir to combine. Cover the crockpot and cook on low for 6-8 hours (or 4-6 hours on high) stirring once or twice if possible.
  2. During the last 30 minutes of cooking, stir the broccoli rabe, roasted red peppers and cannellini beans together and add to the crockpot. Crank the heat up to high, cover and let cook 20-30 minutes longer.
  3. Lightly shred the chicken with two forks; it should just fall apart. Stir in the parmesan and parsley.
  4. Ladle the soup into bowls and serve with parmesan + crusty bread for dipping.
  5. *If you prefer, you may add the broccoli rabe in the beginning of the cooking, but just know it will be cooked down a bit more. It’s still delicious this way, it just has a little less firmness to it.
Nutrition Facts
Crockpot Italian Chicken and Broccoli Rabe Chili
Amount Per Serving
Calories 300 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 62mg 21%
Sodium 967mg 40%
Potassium 881mg 25%
Total Carbohydrates 27g 9%
Dietary Fiber 7g 28%
Sugars 9g
Protein 34g 68%
Vitamin A 41%
Vitamin C 43%
Calcium 24%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Tieghan Girard and contributed by Half Your Plate Industry Partner Andy Boy

AndyBoy HYP


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