Tuscan Chicken White Bean Stew (Printer-Friendly)
A cozy blend of chicken, white beans, and sun-dried tomatoes simmered with herbs and vegetables.
# List of Ingredients:
→ Poultry
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 -
2 cups fresh spinach, chopped
06 -
3 cloves garlic, minced
→ Canned and Jarred
07 -
1 can (15 oz) cannellini beans, drained and rinsed
08 -
½ cup sun-dried tomatoes, chopped
→ Liquids and Broth
09 -
4 cups chicken broth
10 -
1 tbsp chicken bouillon
11 -
½ lemon, juiced (optional)
→ Herbs and Spices
12 -
1 tsp dried oregano
13 -
½ tsp dried basil
14 -
½ tsp sea salt
15 -
¼ tsp black pepper
# Preparation Steps:
01 -
Dice potatoes, onion, and carrot evenly. Chop sun-dried tomatoes and spinach. Mince garlic. Cube chicken thighs, removing excess fat.
02 -
Add chicken, potatoes, carrots, onion, garlic, sun-dried tomatoes, cannellini beans, oregano, basil, salt, and pepper to the Crockpot. Sprinkle chicken bouillon, then pour broth to cover.
03 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and potatoes are soft but intact. Taste halfway through and adjust salt and pepper as needed.
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 stew into bowls. Optionally drizzle with extra virgin olive oil, sprinkle with herbs, or garnish with grated Parmesan.
# Additional Suggestions:
01 -
Sauté onions, garlic, and carrots prior to slow cooking for a deeper flavor. Cut potatoes into larger chunks to prevent mushiness. Layer root vegetables and beans at the bottom for even cooking.
02 -
Allow stew to rest overnight to meld flavors for enhanced taste.