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Slow-Cooker Chicken & White Bean Stew
Slow-Cooker Chicken & White Bean Stew
6 Reviews
From: EatingWell Magazine, January/February 2019
This load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.
- By: Adam Dolge
Ingredients 6 servings
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Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound dried cannellini beans, soaked and drained
- 6 cups unsalted chicken broth
- 1 cup chopped yellow onion
- 1 cup sliced carrots
- 1 teaspoon finely chopped fresh rosemary
- 1 (4 ounce) Parmesan cheese rind plus ⅔ cup grated Parmesan, divided
- 2 bone-in chicken breasts (1 pound each)
- 4 cups chopped kale
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil
- ¼ cup flat-leaf parsley leaves
Preparation
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Prep
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Ready In
- Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.
- Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.
- Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.
- Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.
- Equipment: 6-qt. slow cooker
- Serving size: 1¼ cups
- Per serving: 493 calories; 11 g fat(3 g sat); 27 g fiber; 54 g carbohydrates; 44 g protein; 32 mcg folate; 68 mg cholesterol; 4 g sugars; 0 g added sugars; 4,793 IU vitamin A; 20 mg vitamin C; 199 mg calcium; 7 mg iron; 518 mg sodium; 1,557 mg potassium
- Nutrition Bonus: Vitamin A (96% daily value), Iron (39% dv), Vitamin C (33% dv), Calcium (20% dv)
- Carbohydrate Servings: 3½
- Exchanges: 4½ lean protein, 2 starch, 1 fat, 1 vegetable, ½ high-fat protein
Reviews 6
May 16, 2019
By: Valerie Ann Sorensen
What do they mean by “soaked” beans? Are you supposed to soak them overnight or just rinse them? Seems overkill to soak them overnight and then slow cook for 7 hours. Also would be more than 15 minutes prep.
April 01, 2019
By: hello
This was horribly bland. I had to add a lot of salt and ultimately season it with these and oregano. The rosemary cabt carry this dish by itself. I won't make again. it was not comforting or savory. at all.
February 04, 2019
By: CeCe
I didn't make any changes followed the receipt to a "T". It was excellent. I will make it again. Best part it was very easy to make.
January 30, 2019
By: misscolleen1
Made this the other night and have been enjoying the leftovers. Used boneless skinless chicken but otherwise followed the recipe. Husband and I both agreed this would be added to the winter meal rotation as it’s super easy for either of us to make.
January 23, 2019
By: Heather Beam Lampman
I haven't made this dish, but it sounds like it would be delicious! Question - Are the chicken breasts skin-on? The recipe didn't specify, and this is a healthy eating site, so........?
January 22, 2019
By: RayyVann3137
Left out parmesean cheese & rind , but overall a very good recipe to have on hand to feed four hungry people plus I added yellow rice & green beans on the side for a very filling meal on a cold day to relax and watch the snow fall!!! ??????
