Crockpot Chicken and Broccoli Rabe Chili

When the temperature drops, the perfect meals are warm, flavorful and ideally super easy to make. This ragu checks all the boxes and is especially delicious when enjoyed alongside a Brut Noir Rosé

Ladle into bowls and top with more parmesan and parsley

The best part of a slow cooker? Less time in the kitchen but still maximum flavor. Make a batch early in the week and enjoy leftovers for the rest. Serves 6 to 8

Chandon Crockpot Chicken and Broccoli Rabe Chili

• 4 cups low sodium chicken broth
• 1 (6 ounce) can tomato paste
• 1/2 cup balsamic vinegar
• 3 pounds boneless, skinless chicken thighs
• 1 small sweet onion, diced
• 3 cloves garlic, minced or grated
• 1 tablespoon chili powder
• 1 tablespoon dried oregano
• 2 teaspoons smoked paprika
• 2 teaspoons dried thyme
• 1/4 teaspoon allspice
• 1/2 teaspoon crushed red pepper flakes
• 1 dried bay leaf
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 large bunch broccoli rabe, ends trimmed and chopped
• 1 (12 ounce) jar roasted red peppers, sliced
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 cup freshly grated parmesan cheese, plus more for serving
• 1/2 cup chopped parsley, plus more for serving

In the bowl of a 6-8 quart crockpot pot, mix the broth, tomato paste and balsamic vinegar. Stir in the onion, garlic, chili powder, oregano, paprika, thyme, allspice, crushed red pepper flakes, bay leaf, salt and pepper. Add the chicken and give everything a gentle stir to combine. Cover the crockpot and cook on low for 6 to 8 hours, stirring once or twice if possible.

During the last 30 minutes of cooking, mix the broccoli rabe, roasted red peppers and cannellini beans together in a bowl and add to the crockpot. Crank the heat up to high, cover and cook 20 to 30 minutes longer.

Remove the cover, and shred the chicken using two forks. Stir in the parmesan and parsley. Ladle into bowls and top with more parmesan and parsley. Serve

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