Tuscan Crockpot Chicken and White Bean Stew
6 h 20 min
|
easy
|
low-fat,
Mediterranean diet
Recipe by Eunice
Introduction
This Tuscan-style crockpot chicken and white bean stew is hearty, garlicky, and properly seasoned, with sun-dried tomatoes and bouillon delivering a deep, savory broth.
Perfect for busy weeknights or meal prep, it brings Italian farmhouse comfort without the heaviness, with Yukon golds for body, spinach folded in at the end, and a squeeze of lemon to wake it up, because bland chicken is not invited here.
Ingredients (6 servings)
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Ingredients
- 1.25 lb boneless, skinless chicken thigh, cubed boneless, skinless chicken thighs 1.25 lb
- 1½ cups Yukon Gold potato, diced Yukon Gold potatoes 0.55 lb
- 1 can (15 oz) cannellini beans, drained, rinsed cannellini beans 14.93 oz (15 oz)
- ½ cup sun-dried tomatoes, chopped sun-dried tomatoes 0.94 oz
- 1 small yellow onion, diced yellow onions 0.21 lb small
- 3 cloves garlic, minced garlic 0.27 head (for garlic clove)
- 1 medium carrot, sliced carrots 0.11 lb medium
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp dried basil dried basil 0.01 oz
- ½ tsp sea salt sea salt 0.11 oz
- ¼ tsp black pepper black peppercorns (for black pepper)
- 4 cups chicken broth chicken broth 32 fl oz
- 1 Tbsp chicken bouillon chicken bouillon 0.5 oz
- 2 cups fresh spinach, chopped (stirred in at the end) fresh spinach 2.13 oz
- ½ lemon, juiced (optional, for brightness) lemon 0.5 ct
How to Make Tuscan Crockpot Chicken and White Bean Stew
-
Prep and season the chicken
Pat the cubed chicken thighs dry and season with a pinch of the salt and pepper from the recipe to build flavor early.
Keep the rest of the salt for later since bouillon and broth already bring sodium.
-
Sear for deep flavor (optional but worth it)
Heat a slick of olive oil in a skillet over medium-high until shimmering and sear the chicken in batches until golden on two sides, about 2 to 3 minutes per side.
Do not cook through and do not crowd the pan so you get color, not steam.
Scoop chicken to a plate, then quickly sauté onion, carrot, and garlic in the same pan for 2 minutes to pick up the fond.
-
Load the slow cooker
Add potatoes and carrots to the bottom of the crock to keep them submerged and tender.
Top with chicken, onion, garlic, sun-dried tomatoes, oregano, basil, bouillon, remaining salt, black pepper, and cannellini beans.
Pour in the chicken broth and stir to distribute seasonings, keeping spinach and lemon off to the side for later.
-
Cook low and slow
Cover and cook on Low for about 6 hours until potatoes are tender and chicken is juicy, or on High for 3 to 4 hours if you are racing the clock.
Do not lift the lid in the first 2 hours or you will drop the temperature and add time.
-
Finish with greens and lemon
Stir in the chopped spinach and cook just until wilted, 2 to 5 minutes.
Add lemon juice to taste for brightness and balance.
-
Adjust texture and seasoning
If you want it thicker, lightly mash some beans and potatoes against the side of the crock and let it bubble 5 to 10 minutes.
Taste and adjust salt and pepper, remembering the bouillon is doing work here.
-
Rest and serve
Let the stew rest 5 minutes to settle so the flavors do not punch past each other.
Finish with a drizzle of good olive oil and cracked black pepper, and serve hot.
Substitutions
- Chicken thighs -> chicken breasts
- Swap with equal weight of boneless, skinless chicken breasts and cook on Low closer to 4 to 5 hours so they stay tender, giving you a leaner bite with a cleaner broth.
- Spinach -> Tuscan kale
- Use 2 packed cups of finely shredded lacinato kale and add it 20 minutes before the end, bringing a sturdier chew and deeper green flavor that stands up to the beans.
- Chicken bouillon -> white miso paste
- Stir in 1 tablespoon white miso at the end off heat for a silky, savory umami boost with less salt and a subtle sweetness that plays nicely with sun-dried tomatoes.
Tips
- Brown for complexity
- A quick sear on the chicken and a 2-minute sauté of the aromatics unlocks roasted notes that a slow cooker alone cannot, and it keeps the stew from tasting flat.
- Layer smart in the crock
- Heavier veg like potatoes and carrots belong on the bottom so they braise properly while the chicken sits above to stay moist and not overcook.
- Salt control with bouillon
- Hold back some salt until the end since bouillon concentrates over hours, then finish seasoning after the spinach and lemon go in so you do not overshoot.
- Umami boosters
- Toss in a Parmesan rind at the start for savory depth or finish with 1 teaspoon anchovy paste melted into a ladle of hot broth for a subtle Tuscan swagger.
- Thicken without flour
- Mash a scoop of beans and potatoes into the broth or let the lid vent for 15 minutes on High to reduce gently if you crave a heartier stew.
- Make-ahead and storage
- Chill in shallow glass containers and refrigerate up to 4 days or freeze up to 2 months, and add a splash of broth when reheating to bring it back to life.
Nutrition Facts *
| Energy | 311 | kcal |
|---|---|---|
| Protein | 28 | g |
| Total Fat | 10 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use frozen chicken in the slow cooker?
- No, thaw it first in the fridge overnight for food safety and even cooking, then proceed so the center reaches a safe temp without the veg turning mushy.
- How do I make this on the stove?
- Sear chicken, sauté aromatics, add everything but spinach and lemon, simmer covered on low for 30 to 40 minutes until potatoes are tender, then finish with spinach and lemon.
- My stew is too thin, what now?
- Mash some beans and potatoes and simmer uncovered for 10 minutes or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook 2 minutes.
- Can I use dried beans?
- Yes, cook them separately until tender but not falling apart, then add for the last hour so they keep their shape and the stew does not taste starchy.
- It tastes too salty, how can I fix it?
- Add unsalted broth, more potatoes or beans, and a squeeze of lemon to balance, and next time skip the added salt until the end when using bouillon.
Serving Suggestions
This stew loves a finish of peppery olive oil and a fistful of chopped parsley, plus grilled sourdough rubbed with garlic to soak up all that herby broth.
If you want a little attitude, add a pinch of red pepper flakes with the oregano or stir in a spoon of pesto at the end for a lush, basil-forward finish that plays beautifully with the sun-dried tomatoes.
More pairings:
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