Ingredients
1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces1 can (16 ounces) kidney beans, rinsed and drained1 can (14-1/2 ounces) chicken broth1 medium onion, chopped1 medium sweet red pepper, chopped1 celery rib, chopped2 tablespoons tomato paste3 garlic cloves, minced1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper3 cups fresh baby spinach1/4 cup shredded Parmesan cheese
Preparation
In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.
