Christopher Testani
Hands-On Time
15 Mins
Total Time
3 Hours 15 Mins
Serves 8

How to Make It

Step 1

Combine the milk, garlic, and rosemary in a 5- to 6-quart slow cooker. Season the chicken with ¾ teaspoon each salt and pepper. Add to the slow cooker. Cook on low for 6 hours or on high for 3 hours.

Step 2

Transfer the chicken to a cutting board and discard the skin and bones. Shred the meat. Skim off and discard the fat and foam from the sauce. Season the sauce with ¼ teaspoon each salt and pepper.

Step 3

Toss the escarole with the oil, lemon juice, Parmesan, and ¼ teaspoon each salt and pepper. Serve with the chicken, sauce, bread, and parsley.

Chef's Notes

* Total Time: 3 hours, 15 minutes to 6 hours, 15 minutes

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