Rosemary Chicken with White Beans Crock Pot
Elevate your weeknight dinners with this savory and effortless Rosemary Chicken with White Beans Crock Pot recipe. Tender boneless chicken thighs are slow-cooked to perfection alongside creamy white beans, fragrant rosemary, and vibrant vegetables in a flavorful broth infused with garlic and zesty lemon. This one-pot wonder requires minimal prep and delivers maximum flavor, making it an ideal comfort food for busy evenings. With simple ingredients like cannellini beans, fresh herbs, and a hint of red pepper flakes for optional heat, this dish is wholesome, hearty, and perfect for feeding a family. Serve it in bowls for a cozy, satisfying meal that’s both nutritious and delicious. Let your crock pot do all the work while you savor the aromas wafting through your kitchen!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 2 cups Canned white beans (such as cannellini or great Northern beans), drained and rinsed
- 2 sprigs Fresh rosemary sprigs
- 4 cloves Garlic cloves, minced
- 1.5 cups Chicken broth
- 2 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and sliced into rounds
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional, for heat)
Instructions
In a large skillet, heat the olive oil over medium heat. Lightly season the chicken thighs with salt and pepper, then sear them for 2-3 minutes on each side until golden brown. This step is optional but adds flavor.
Transfer the seared chicken thighs to the bottom of the crock pot.
Add the drained and rinsed white beans, diced onion, sliced carrots, minced garlic, and bay leaf to the crock pot, spreading them evenly around the chicken.
Nestle the rosemary sprigs into the mixture, ensuring they are slightly submerged for maximum flavor infusion.
In a small bowl, whisk together the chicken broth, lemon juice, remaining salt, black pepper, and (if desired) crushed red pepper flakes. Pour this liquid mixture over the contents of the crock pot.
Cover the crock pot with its lid and cook on low for 6-7 hours, or until the chicken is tender and easily pulls apart with a fork.
Before serving, discard the bay leaf and rosemary sprigs. Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the chicken, beans, and vegetables in bowls. For an added touch, garnish with fresh rosemary or a squeeze of lemon juice. Enjoy your comforting meal!
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4888 mg | 213% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 12.8 g | ||
| Protein | 189.6 g | 379% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 415 mg | 32% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3778 mg | 80% | |
*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.
