crockpot italian chicken and broccoli rabe chili... 8 hours

the goods:

3 boneless, skinless chicken breasts
1 small sweet onion, diced
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons paprika
2 teaspoons dried thyme
1/4 teaspoon allspice
1/4 teaspoon red pepper flakes
1 dried bay leaf
1 teaspoon salt
1 teaspoon pepper
1 can (56 ounces tomato paste
4 cups chicken broth
1/2 cup balsamic vinegar
1 large bunch broccoli rabe, ends trimmed, roughly chopped
1 jar (16 ounces) roasted red peppers, sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup freshly grated parmesan cheese, plus more for serving
1/2 cup chopped italian parsley, plus more for serving

In a the bowl of a crockpot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, 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, stirring once or twice if possible.

During the last 30 minutes of cooking, stir in the broccoli rabe, roasted red peppers and cannellini beans. Crank the heat up to high, cover and let cook 20-30 minutes longer.
Lightly shred the chicken with 2 forks. Stir in parmesan and parsley. Ladle into bowls and top with additional parmesan and parsley.