Tuscan Chicken White Bean Stew

This Tuscan crockpot chicken and white bean stew brings together tender chicken thighs, creamy cannellini beans, sundried tomatoes, and hearty Yukon Gold potatoes in a flavorful broth. It’s ideal for those chilly evenings when you want something warm, comforting, and easy to prepare.

I first tried this during a cold weekend when I didn’t want to stand by the stove, and now it’s a goto recipe every fall. I often make this stew on a lazy Sunday, letting the slow cooker work its magic while the house fills with the scent of garlic and herbs.

Ingredients

• Chicken thighs: Cubed boneless skinless chicken thighs for juicy tenderness in slow cooking
• Yukon Gold potatoes: Diced evenly for a creamy texture and sturdy bite
• Cannellini beans: Drained and rinsed to add protein and creaminess
• Sundried tomatoes: Chopped to introduce a sweet tangy depth
• Yellow onion: Diced to build a savory base layer of flavor
• Garlic: Minced for aromatic warmth
• Carrot: Sliced to provide subtle sweetness and texture
• Dried oregano and basil: For authentic Mediterranean herb notes
• Sea salt and black pepper: For balanced seasoning
• Chicken broth: As a flavorful cooking liquid that keeps everything moist
• Chicken bouillon: To boost the savory richness of the stew
• Fresh spinach: Chopped and stirred in last to add color and nutrients
• Fresh lemon juice: Optional but encouraged to brighten the finished dish

Instructions

Prep Vegetables and Chicken:

Dice the Yukon Gold potatoes, onion, and carrot into similarly sized pieces so they cook evenly and provide consistent texture. Chop sundried tomatoes and spinach finely. Mince the garlic for even flavor distribution. Cut the chicken thighs into cubes, trimming excess fat to keep the stew light.

Layer Ingredients in the Crockpot:

Place the potatoes, carrots, onion, garlic, sundried tomatoes, and cannellini beans in the bottom of the Crockpot. Scatter the dried oregano, basil, salt, and pepper over the vegetables. Add the chicken bouillon, then lay the cubed chicken thighs on top to prevent overcooking. Pour the chicken broth over everything to cover ingredients fully.

Slow Cook the Stew:

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender and the potatoes soft but holding their shape. About halfway through cooking, check seasoning and adjust salt and pepper if necessary.

Add Spinach and Lemon at the End:

During the last 10 to 15 minutes of cooking, stir in the chopped spinach so it wilts but maintains vibrancy. Add the fresh lemon juice just before serving to lift the flavors with a gentle brightness.

Serve and Enjoy:

Ladle the stew into bowls. For an authentic Mediterranean touch, drizzle with good quality extra virgin olive oil. Garnish with fresh herbs or grated Parmesan cheese if you like.

This stew is one of my favorites for the way the sundried tomatoes and herbs transform simple ingredients into something rich and satisfying. I remember one Sunday when my whole family gathered, and the house smelled like we were in a Tuscan kitchen far away. It’s a recipe that gently brings everyone together.

Storage Tips

Let the stew cool completely before transferring it to airtight containers. Refrigerate for up to four days or freeze in portions for up to three months. Reheat gently on the stove or in the microwave until warmed through.

Ingredient Substitutions

Use chicken breasts or turkey breast for a leaner protein option without losing tenderness. Swap Yukon Gold potatoes with cauliflower florets for a lower carb version while still soaking up the broth flavors. Cannellini beans can be replaced with chickpeas for a nuttier taste and heartier texture.

Serving Suggestions

This rustic stew pairs wonderfully with toasted sourdough rubbed with garlic or a crisp green salad dressed lightly with balsamic vinegar. For an extra layer of flavor, stirring in a dollop of pesto or gremolata before serving makes it feel special.

This Tuscan stew is an easy comforting weeknight meal that rewards patience in the slow cooker. Serve with crusty bread and a squeeze of lemon for brightness.

Common Questions About Recipes

→ Can dried beans be used instead of canned?

Yes, but dried beans require soaking and pre-cooking since slow cookers often don't soften them adequately during stew preparation.

→ How to keep chicken from drying out?

Choose boneless, skinless thigh cuts and avoid overcooking. Layering chicken on top of vegetables also helps retain moisture.

→ Is a vegetarian version possible?

Absolutely. Replace chicken with additional beans, use vegetable broth, and omit chicken bouillon or substitute with a plant-based alternative.

→ Can leftovers be frozen?

Yes, cool completely and store airtight in the freezer for up to three months. Thaw overnight in the fridge before reheating.

→ What greens can replace spinach?

Kale, Swiss chard, or arugula work well. Add sturdier greens like kale earlier to allow tenderizing during cooking.