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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Dice the onion, carrots, and celery into small pieces. Mince the garlic cloves.
Step 2
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.
Step 3
Add the seared chicken thighs to the slow cooker.
Step 4
Layer the diced onion, carrots, and celery on top of the chicken.
Step 5
Add the minced garlic, white beans, thyme, and bay leaf to the slow cooker.
Step 6
Pour in the chicken broth, ensuring the ingredients are mostly submerged. Add salt and black pepper.
Step 7
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.
Step 8
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.
Step 9
Discard the bay leaf before serving.
Step 10
Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or over rice if desired.
Nutrition Facts
| Serving size | (2551.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2179.0 |
| Total Fat 91.6g | 0% |
| Saturated Fat 22.8g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 850.5mg | 0% |
| Sodium 6485.2mg | 0% |
| Total Carbohydrate 113.6g | 0% |
| Dietary Fiber 32.0g | 0% |
| Total Sugars 19.8g | |
| Protein 220.4g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 571.8mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 5130.2mg | 0% |
Source of Calories