Tuscan Crockpot Chicken and White Bean Stew

Prep Time	Cook Time	Total Time
20 min	6 h	6 h 20 min

How to Make Tuscan Crockpot Chicken and White Bean Stew

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Prep the slow cooker and ingredients

Lightly grease the slow cooker insert with oil or cooking spray to help prevent sticking and make cleanup easier.
Dice the potatoes, carrot, and onion into small, even pieces so they cook at the same rate.
Cube the chicken thighs into bite-size pieces and pat them dry with paper towels for better texture.
Rinse and drain the cannellini beans and chop the sun-dried tomatoes and spinach if not already prepped.
Minced garlic is best fresh, so smash and finely chop the cloves right before cooking.
Layer everything in the crockpot

Add the cubed chicken to the bottom of the slow cooker in an even layer.
Scatter the potatoes, carrot, onion, garlic, sun-dried tomatoes, and cannellini beans evenly over the chicken.

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Season and add broth

Sprinkle the oregano, basil, sea salt, black pepper, and chicken bouillon evenly over the ingredients.
Pour in the chicken broth, then gently stir everything so the flavors start to mingle.
Make sure most ingredients are submerged in liquid so the stew cooks evenly and stays juicy.
Slow cook the stew

Cover and cook on Low for about 6 hours, or on High for 3 to 4 hours.
The stew is ready when the chicken is very tender and the potatoes are completely soft.
If possible, give the stew a gentle stir once or twice during cooking for the best texture.
Finish with spinach and lemon

During the last 5 to 10 minutes of cooking, stir in the chopped spinach until it wilts.
Taste and add the lemon juice if you like a bright, tangy finish to balance the richness.
Adjust salt and pepper to taste, then let the stew sit a few minutes to thicken slightly.

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Serve the Tuscan stew

Ladle the stew into warm bowls, making sure each serving has chicken, potatoes, beans, and plenty of broth.
Garnish with extra black pepper or a sprinkle of grated Parmesan if you like a savory, cheesy touch.

Substitutions

Chicken thighs -> boneless skinless chicken breasts: Use the same weight of cubed chicken breasts if you prefer leaner meat. The stew will taste a bit lighter and less rich, so avoid overcooking to keep the chicken tender.
Cannellini beans -> great northern beans: Great northern beans hold their shape well and stay creamy inside, very similar to cannellini beans. The flavor is mild and slightly nutty, so the Tuscan herbs still shine.
Yukon gold potatoes -> red potatoes or cauliflower florets: Red potatoes keep their shape and give a creamy, waxy bite that resists turning mushy. For something fun, use cauliflower florets instead for a lighter, lower-carb stew with extra vegetable sweetness.

Tips

Brown the chicken for deeper flavor: If you have time, quickly brown the chicken in a skillet before slow cooking. The caramelized bits add a roasted, savory depth to the stew.
Use oil-packed sun-dried tomatoes: Oil-packed sun-dried tomatoes taste sweeter and richer than dry ones. Blot off extra oil, then chop them small so they melt into the broth.
Add a Parmesan rind while cooking: Drop a clean Parmesan rind into the slow cooker with the broth for gentle, nutty flavor. Remove it before serving, then add grated cheese at the table if you like.
Adjust thickness to your liking: For a thicker stew, lightly mash some potatoes and beans right in the crockpot. For a looser texture, stir in a splash of hot broth or water near the end.
Chill overnight for even better flavor: This stew tastes even better the next day after the flavors meld. Chill it overnight, then reheat gently on the stove or in the microwave.

Energy	240	kcal
Protein	24	g
Total Fat	4	g
Carbohydrates	23	g
Dietary Fiber	6	g

FAQ

Can I make this stew on the stovetop instead of in a crockpot?: Yes, you can make it on the stovetop in a heavy pot or Dutch oven. Simmer gently for about 45 to 60 minutes, until the chicken is tender and the potatoes are soft. Keep the heat low and stir occasionally so nothing sticks.
How can I make this stew dairy-free and gluten-free?: The base recipe is naturally dairy-free and gluten-free if you choose the right broth and bouillon. Check labels to avoid bouillon or broth with added wheat, and skip Parmesan garnish if you need it dairy-free. Serve with gluten-free bread or rice if you want something on the side.
What if my stew tastes a little bland?: First, add a pinch of salt and a squeeze of lemon, then taste again. If it still needs help, stir in extra dried oregano, black pepper, or a spoonful of grated Parmesan. A drizzle of good olive oil on each bowl can also boost flavor and richness.
Can I freeze the leftovers?: Yes, this stew freezes well for quick future meals. Cool it completely, then pack into airtight containers or freezer bags. Thaw overnight in the fridge, then reheat gently and add a splash of broth if it seems thick.