Slow Cooker Chicken and White Bean Stew
Cozy up with a bowl of Slow Cooker Chicken and White Bean Stew, a hearty and wholesome dish perfect for busy nights or leisurely weekends. Made with tender, melt-in-your-mouth chicken thighs, creamy white beans, and a medley of aromatic vegetables like carrots, celery, and onion, this stew is slow-cooked to perfection in a savory chicken broth infused with fresh thyme and a hint of garlic. The result is a rich, flavorful meal that's both nourishing and satisfying. With just 15 minutes of prep time, this easy slow cooker recipe is ideal for meal prep or feeding a crowd. Serve it with crusty bread for dipping or ladle it over rice for a comforting dinner everyone will love.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 2 cups White beans (canned, drained, and rinsed)
- 4 cups Chicken broth
- 1 medium Yellow onion
- 3 medium Carrots
- 2 Celery stalks
- 3 Garlic cloves
- 1 teaspoon Fresh thyme
- 1 Bay leaf
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Dice the onion, carrots, and celery into small pieces. Mince the garlic cloves.
Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until lightly browned. This step is optional but adds extra flavor.
Add the seared chicken thighs to the slow cooker.
Layer the diced onion, carrots, and celery on top of the chicken.
Add the minced garlic, white beans, thyme, and bay leaf to the slow cooker.
Pour in the chicken broth, ensuring the ingredients are mostly submerged. Add salt and black pepper.
Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and the vegetables are fully cooked.
Once the stew is cooked, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
Discard the bay leaf before serving.
Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or over rice if desired.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6485 mg | 282% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 19.8 g | ||
| Protein | 220.4 g | 441% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 572 mg | 44% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5130 mg | 109% | |
*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.
