Slow-Cooker Chicken & White Bean Stew

I did make changes. I omitted the kale. (I love Kale, my husband does not.) I added fresh celery, peas, green beans, and corn (with the "milk"). I added a bay leaf, fresh ground black pepper, two teaspoons of dill weed, and a heaping TBSP of roast chicken bouillon paste. The dill adds a kick to the lemon and they greatly improve the flavor. I also used four halves of boneless, skinless chicken breast because my man likes meat.

This dish was fantastic! It reminded me of escarole soup with the little meatballs! I used vegetable broth instead of chicken broth as that’s all I had. I added a few bay leaves. My husband who is a meat and potato guy, loved it. Will definitely be adding this to our rotation. Thank you!

I used canned beans, and boneless, skinless chicken breasts. First time I made it, it came out kinda bland, but the flavors developed and tasted delicious 2nd day. Second time I made this, I cooked the chicken and vegetables a day in advance, then reheated 2nd day and added the canned beans, kale, lemon and salt/pepper. Came out much better the 2nd time. I appreciate the simplicity of the recipe, and that it’s light and healthy.

Pretty easy to put together. I used boneless, skinless chicken breast cooked them with carrot, garlic powder and onion. Waiting for them to cool. Also added a bit of celery into the crockpot and instead of parmesan rind I just sprinkled in parmesan cheese. Everything else is in crockpot starting to cook. Will shred and add chicken shortly. Then kale later. I will give better rating after it's done and we try it.

QUESTION Would this recipe be considered Heart healthy?

I used a can of northern beans and 1 pound of chicken thighs. I also used fresh rosemary from the garden, and did not feel it needed more salt. It was delicious! I have one question - how in the world is this 500 calories per serving? My calculations do not even come close.

I loved this but my family said it was "ok". I did shred the chicken a bit too much (I learned a trick to shred in my KitchenAid mixer but shredded a bit too long) and it kind of ended up mush, but I really enjoyed the flavor, I did need to add a bit more salt.

I enjoyed this recipe. Very easy to make. I used canned beans and boneless, skinless chicken breasts instead of bone in. Otherwise, I followed the recipe and added a little salt at the end. Very good.

Cooking dry beans in a slow cooker is not recommended by FDA because they don't get hot enough to kill the toxins in the beans.

This turned out to be the best soup I’ve ever made! So delicious! I did not use a slow cooker or dry beans. 2 cans of beans in stead. I cooked the breasts in the broth with some onion and carrots, then discarded veggies. Added fresh veggies and cooked until tender while I shredded chicken. Added beans and chicken. I added a little water too because my broth was a bit rich. I forgot the lemon juice and didn’t have a parm rind so added a spoonful of parm when served. It was just so delicious! I will try slow cooker next time, it’s just not my go to kitchen tool.

Not enough salt and seasoning. Really lacks depth

This recipe is simple and delicious. To amp up the flavor of the soup just a bit, I added a bay leaf, some fresh thyme, 1 tsp. kosher salt, a few peppercorns, three large cloves of (minced) garlic, two (sliced) stalks of celery, and a 15 oz. can of (drained) diced tomatoes. The recipe yielded approximately four yummy quarts. Thank you!

Easy to make but bland. I like natural flavors and don’t like to over spice my food, but this needed help. It needed more rosemary, more salt, and lacked a bit more of a punch. I had a feeling it would need more than what it called for, so I added two cloves of chopped garlic - which didn’t do much. I also used a hand blender to purée some of the stew as we like when it has that texture. We ended up drizzling some truffle oil on it - which we liked. Look, it’s ok and it’s easy, but it’s not “wow! I have to make that again”.

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.

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.

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.

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.

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........?

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!!! ??????