Crock Pot Chicken Beans Greens
Discover the ultimate comfort food with this Crock Pot Chicken Beans Greens recipe—an easy, healthy, and hearty dinner perfect for busy weeknights. Tender, protein-rich chicken breasts are slow-cooked with creamy cannellini beans, nutrient-packed baby spinach, and aromatic Mediterranean-inspired seasonings like thyme, oregano, and garlic for a rich, satisfying flavor. A splash of fresh lemon juice brightens the dish, while the crock pot does all the heavy lifting, making this meal both effortless and flavorful. Serve it as a standalone one-pot dish or pair it with crusty bread or fluffy rice for an extra cozy touch. With minimal prep time and a hands-off cooking method, this recipe is perfect for anyone seeking a wholesome, delicious meal with the comfort of slow-cooked goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 15 oz canned cannellini beans (drained and rinsed)
- 3 cups low-sodium chicken broth
- 6 cups baby spinach
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 0.5 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 whole lemon (juiced)
Instructions
Heat olive oil in a skillet over medium heat. Sauté diced onion until softened, about 4-5 minutes.
Add minced garlic, dried thyme, oregano, and crushed red pepper flakes to the skillet. Cook for 1-2 minutes until fragrant. Remove skillet from heat.
In a crock pot, place chicken breasts at the bottom. Season with salt and black pepper.
Add the cooked onion and garlic mixture on top of the chicken.
Pour chicken broth into the crock pot, ensuring the chicken is submerged.
Add drained and rinsed cannellini beans to the crock pot.
Cover the crock pot with its lid and cook on LOW for 5 hours or on HIGH for 3 hours, until the chicken is fully cooked and tender.
Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
Add baby spinach to the crock pot and stir gently. Let it cook for another 10-15 minutes until the spinach is wilted.
Taste and adjust seasoning with more salt, black pepper, or red pepper flakes, if needed.
Before serving, stir in the juice of one lemon for added brightness and flavor.
Serve warm in bowls. This dish pairs well with crusty bread or over cooked rice if desired.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 14.3 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2626 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
