Tuscan Chicken White Bean Stew

This Tuscan crockpot chicken and white bean stew is the ultimate comfort meal for cool evenings, combining tender chicken thighs with creamy cannellini beans, golden Yukon potatoes, and bright sun-dried tomatoes. It simmers slowly to deepen the flavors and ends with fresh spinach and a squeeze of lemon to add a vibrant finish. This recipe has been a go-to in my household since the first time I made it—especially on Sundays when the house fills with the warm scents of garlic and herbs, perfect for unwinding after a busy week.

This stew was the first meal I made for a friend’s family dinner and now they ask me for it every season—it’s that comforting and crowd-pleasing.

Ingredients

• Boneless skinless chicken thighs: cubed stay juicy and flavorful unlike lean cuts
• Yukon Gold potatoes: diced hold shape well and add creaminess
• Cannellini beans: drained and rinsed a smooth, mild bean that soaks up flavors
• Sun-dried tomatoes: chopped bring an intense sweet tang to the broth
• Small yellow onion: diced adds savory sweetness and depth
• Garlic cloves: minced vital for aromatic richness
• Medium carrot: sliced for natural sweetness and texture
• Dried oregano: earthy herb that echoes Tuscan flavors
• Dried basil: sweet note to balance herbs
• Sea salt: enhances all the seasonings
• Black pepper: gentle heat and complexity
• Chicken broth: the flavorful base that ties everything together
• Chicken bouillon powder: boosts savory depth
• Fresh spinach: chopped stirred in at the end to keep vibrant and fresh
• Half lemon: juiced optional adds brightness and lifts the stew just before serving

Instructions

Prep all vegetables and chicken:

Dice the Yukon Gold potatoes, onion, and carrot into evenly sized pieces to ensure they cook uniformly. Chop the sun-dried tomatoes and spinach finely and mince the garlic thoroughly. Cut the chicken thighs into bite-sized cubes and trim excess fat for better texture.

Layer ingredients in the Crockpot:

Start by placing the potatoes, carrots, cannellini beans, onion, garlic, and sun-dried tomatoes in the base of the crockpot. Sprinkle over the oregano, basil, sea salt, and black pepper. Arrange the cubed chicken on top of the vegetables to keep it tender during cooking. Add the chicken bouillon powder and then pour in the chicken broth to make sure all ingredients are submerged.

Slow-cook the stew:

Cover and cook on low for six to seven hours or on high for three to four hours. The chicken should be tender, and the potatoes soft but still holding their shape. Check halfway through and adjust seasoning with salt and pepper to taste.

Finish with spinach and lemon juice:

About 10 to 15 minutes before the cooking ends, stir in the fresh chopped spinach so it wilts without losing color or texture. Just before serving, squeeze in the lemon juice for a fresh burst that balances the richness.

Serve and enjoy:

Ladle the stew into bowls and consider drizzling a good quality extra virgin olive oil over each serving. Garnish with fresh herbs or grated Parmesan for an extra layer of flavor.

One of my favorite parts of this stew is the beans—they soak up the broth’s aromatic flavors perfectly without becoming mushy. I remember making this while we watched the leaves fall outside our kitchen window, feeling grateful for how such a simple dish brought that warm, cozy feeling to our Sunday afternoons.

Storage Tips

Allow the stew to cool completely before transferring to airtight containers. Store in the refrigerator for up to four days or freeze for up to three months. When reheating, warm gently on the stovetop or microwave to maintain texture.

Ingredient Substitutions

Chicken thighs can be swapped with chicken breasts or turkey for a leaner version. Try cauliflower florets in place of potatoes for a lower carb option. Chickpeas work beautifully if you want a nuttier bean alternative.

Serving Suggestions

Serve with a slice of toasted sourdough rubbed with garlic for a rustic touch. A crisp green salad with balsamic vinaigrette pairs well for freshness. Add a spoonful of pesto or gremolata right before serving to elevate the flavors and keep things interesting.

This stew is a cozy, make-ahead winner that rewards patience with deep, comforting flavors. It’s simple to adapt seasonally and perfect for feeding a crowd or saving for easy meals later.

Common Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, but dried beans require soaking and pre-cooking before adding. Slow cookers don’t soften dried beans reliably during the stew process.

→ How do I keep the chicken juicy during cooking?

Use boneless, skinless chicken thighs and place them on top of the vegetables in the slow cooker to retain moisture and tenderness.

→ Is there a vegetarian alternative?

Swap the chicken for additional beans and use vegetable broth along with plant-based bouillon for a flavorful meatless version.

→ Can leftovers be frozen?

Yes, cool completely and store in airtight containers. Freeze up to 3 months and thaw overnight in the refrigerator before reheating.

→ What greens can replace spinach?

Kale, Swiss chard, or arugula work well; add sturdier greens earlier to allow proper wilting during cooking.