Slow Cooker Chicken, Kale, and White Bean Stew

6 boneless, skinless chicken thighs
2 15-oz cans cannellini beans, drained
1 medium yellow onion, chopped
3 cloves garlic (or more to taste), finely chopped
2 carrots, peeled (or well-scrubbed) and sliced
2 springs fresh thyme and 1 small spring fresh rosemary (alternately, use 1 tsp herbes de Provence)
1 can chicken broth (or 2 cups homemade)
1 bunch Tuscan kale (aka Lacinato, Dinosaur or black kale), about 12 oz., washed, stemmed and roughly chopped
2 Tbsp fresh lemon juice
 Grated Parmesan or Pecorino Romano cheese, for serving.

1. Put first six ingredients (chicken thighs through herbs) into a slow cooker.  Pour the chicken broth over the top.  Cover and cook on low for 6 hours.
2. Discard the fresh herb sprigs (if using).  Add chopped kale and stir to combine.  Cover and cook on high for 20-30 minutes more.
3. Stir in lemon juice, add more salt and pepper to taste, ladle into bowls and top with grated cheese.

Source: Seattle Times