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Slow-Cooker Chicken & White Bean Stew
Slow-Cooker Chicken & White Bean Stew
5 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
for serving adjustment
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 5
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!!! ??????
