Tuscan Chicken White Bean Stew (Printer-Friendly Version)
Tender chicken thighs with white beans, potatoes, and sun-dried tomatoes create a warm Mediterranean stew.
# What You'll Need:
→ Meat
01 -
1.25 lb boneless, skinless chicken thighs, cubed
→ Vegetables
02 -
1½ cups Yukon Gold potatoes, diced
03 -
1 small yellow onion, diced
04 -
1 medium carrot, sliced
05 -
½ cup sun-dried tomatoes, chopped
06 -
3 cloves garlic, minced
07 -
2 cups fresh spinach, chopped
→ Legumes
08 -
1 can (15 oz) cannellini beans, drained and rinsed
→ Herbs and Spices
09 -
1 tsp dried oregano
10 -
½ tsp dried basil
11 -
½ tsp sea salt
12 -
¼ tsp black pepper
→ Liquids and Broth
13 -
4 cups chicken broth
14 -
1 tbsp chicken bouillon
15 -
Juice of ½ lemon (optional)
# Steps to Follow:
01 -
Dice potatoes, onion, and carrot into uniform pieces. Mince garlic, chop sun-dried tomatoes and spinach. Cube chicken thighs, trimming excess fat.
02 -
Place potatoes, carrot, onion, garlic, sun-dried tomatoes, cannellini beans, oregano, basil, sea salt, and black pepper into the slow cooker. Add chicken bouillon and pour in chicken broth ensuring ingredients are covered.
03 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and potatoes hold shape. Adjust seasoning halfway through cooking.
04 -
Stir in chopped spinach during the last 10-15 minutes to wilt. Add lemon juice just before serving for brightness, if desired.
05 -
Ladle into bowls and optionally drizzle with extra virgin olive oil, garnish with herbs or grated Parmesan.
# Additional Tips:
01 -
Sauté onions, garlic, and carrots in olive oil before slow cooking for richer flavor.
02 -
Cut potatoes into larger chunks to prevent mushiness during slow cooking.
03 -
Layer root vegetables and beans at bottom, chicken on top to retain tenderness.
04 -
Drizzle with quality extra virgin olive oil before serving to enhance authenticity.
05 -
Allow stew to rest overnight for deeper flavor melding.