Go Back
- 1 pound boneless, skinless chicken thighs - 2 cups vegetable broth - 1 can (15 oz) white beans, rinsed and drained - 1 cup carrots, sliced - 1 cup celery, diced - 1 cup onion, chopped - 2 cups fresh spinach - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Juice of 1 lemon - Fresh parsley for garnish In this stew, I use boneless, skinless chicken thighs. They add rich flavor and stay juicy. I love the mix of fresh veggies like carrots, celery, and onion. They bring color and texture to the dish. The white beans add creaminess and protein. I prefer cannellini or great northern beans for their smooth texture. Using vegetable broth gives the stew a warm base. I also add spinach for a boost of greens. It wilts nicely right before serving. For seasonings, I choose dried thyme and oregano. They add an Italian touch. Smoked paprika brings a hint of warmth and depth. Don't forget salt and pepper to enhance all the flavors. Olive oil helps to sauté the veggies and adds healthy fat. A squeeze of lemon juice brightens the dish. Finally, a sprinkle of fresh parsley ties everything together on top. This combination of ingredients creates a hearty and tasty stew you’ll love. Start by seasoning the chicken thighs. Use salt, pepper, smoked paprika, and a drizzle of olive oil. Heat a skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until it turns brown. This step adds flavor. Once browned, transfer the chicken to the slow cooker. In the same skillet, add a bit more olive oil if needed. Cook the chopped onions, sliced carrots, and diced celery for 5-7 minutes. You want them to soften but not brown. Then, add the minced garlic, dried thyme, and dried oregano. Stir for another minute until you smell the herbs. Now, it’s time to combine everything in the slow cooker. Pour in the vegetable broth and the rinsed white beans. Add the sautéed vegetables too. Gently stir to mix it all up. This step ensures the flavors blend nicely. Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and fully cooked. Using a meat thermometer can help. Aim for an internal temperature of 165°F. About 15-20 minutes before serving, stir in the fresh spinach and the juice of one lemon. Cover the slow cooker and let the spinach wilt. This adds color and nutrients. Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the stew. Adjust the seasoning with salt and pepper. Ladle the stew into bowls. Garnish with fresh parsley for a pop of color. Enjoy your warm, comforting meal. This stew pairs well with crusty bread or a light salad. - To avoid dry chicken, use boneless, skinless thighs. They stay moist during cooking. - Sear the chicken first. This step adds flavor and keeps the meat juicy. - Use fresh beans if you can. If not, canned beans are fine. Rinse them well to remove extra salt. - Cook the stew low and slow. This helps the flavors blend and keeps the beans tender. - Try adding rosemary for a fragrant twist. It pairs well with chicken and beans. - Use bay leaves for added depth. Just remember to remove them before serving. - Add more vegetables like zucchini or bell peppers. They will bring extra color and nutrients. - A pinch of red pepper flakes can give the stew a slight kick. - Serve the stew with crusty bread. It soaks up the broth nicely. - A green salad on the side adds freshness and crunch. - Store leftovers in an airtight container. They will stay fresh for up to three days. - Reheat gently on the stove. This helps maintain the stew's flavor and texture. {{image_2}} You can change up the proteins in this stew. Try turkey instead of chicken. If you want a vegetarian option, use tofu. Both will work well with the flavors. You can also swap the beans. While white beans are great, kidney or black beans are tasty too. They add a different texture and flavor, making the dish fun and unique. If you need a gluten-free dish, this stew is already safe! All the ingredients are gluten-free as they are. Just check your broth to ensure it’s also gluten-free. For a vegan or vegetarian twist, replace chicken with extra beans or tofu. You can use vegetable broth and skip the chicken. The result will still be rich and hearty! Want to spice things up? You can add Italian sausage to the stew. This adds a nice kick and deep flavor. You can also include regional vegetables. Think of adding zucchini or bell peppers. They bring more color and nutrition, making the stew even more delicious. How long will the stew keep? The stew stays good in the fridge for up to four days. This gives you time to enjoy it more than once! Proper container recommendations Store the stew in an airtight container. Glass containers work great, as they do not stain and keep flavors fresh. Freezing tips for optimal flavor You can freeze the stew for up to three months. Let it cool completely before putting it in a freezer-safe container. Leave some space at the top for expansion. Thawing and reheating instructions To thaw, move the stew to the fridge for a day. Reheat it on the stove or in the microwave until it’s hot all the way through. Stir well before serving to mix flavors. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just add a bit more time to cook. The chicken will cook through while the stew simmers all day. Make sure to check that it is fully cooked before serving. What can I serve with Tuscan White Bean Chicken Stew? This stew pairs well with crusty bread or a fresh salad. You can also serve it over rice or quinoa for extra heartiness. A sprinkle of cheese on top can add a nice touch too. Is it possible to cook this on the stovetop? Yes, you can cook this on the stovetop. Sauté the chicken and veggies first, then add broth and beans. Simmer for about 30-40 minutes until the chicken is tender and cooked through. How can I make it spicier? To add heat, try using red pepper flakes or a pinch of cayenne pepper. You can also toss in some diced jalapeños for a fresh kick. Taste as you go to find your perfect spice level. Calories and macros per serving? Each serving has around 300 calories. It includes about 25g of protein, 10g of fat, and 30g of carbs. This makes it a well-rounded meal. What are the health benefits of this stew? This stew is loaded with nutrients. The white beans provide fiber and protein. Spinach adds vitamins A and C, while chicken gives you lean protein. Plus, it's low in calories, making it a great choice for a healthy meal. This blog post covered how to make a Tuscan White Bean Chicken Stew. We focused on main ingredients like chicken, vegetables, and broth. Seasoning with herbs and spices enhances flavor while tips help avoid common cooking mistakes. Variations allow for substitutions or dietary needs, and storage info ensures your stew stays fresh. In short, this stew is simple and tasty. It’s a meal you can enjoy any day!

Slow Cooker Tuscan White Bean Chicken Stew

Warm up your kitchen with this delicious Slow Cooker Tuscan White Bean Chicken Stew! Packed with tender chicken, savory vegetables, and hearty white beans, this comforting dish is perfect for busy days. With just a few simple steps, you can create a rich and flavorful stew that your family will love. Click through to explore the full recipe and discover how easy it is to make this delightful meal!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs

2 cups vegetable broth

1 can (15 oz) white beans (cannellini or great northern), rinsed and drained

1 cup carrots, sliced

1 cup celery, diced

1 cup onion, chopped

2 cups fresh spinach

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Juice of 1 lemon

Fresh parsley for garnish

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt, pepper, smoked paprika, and a drizzle of olive oil. Sear them in a skillet over medium-high heat for about 3-4 minutes on each side until browned. Transfer to the slow cooker.

    Sauté the Vegetables: In the same skillet, add a little more olive oil if necessary and sauté the chopped onions, carrots, and celery for 5-7 minutes until they begin to soften. Add the minced garlic, thyme, and oregano, stirring for another minute until fragrant.

      Combine Ingredients in Slow Cooker: Add the sautéed vegetables to the slow cooker, along with the rinsed white beans and vegetable broth. Stir everything gently to combine.

        Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and tender.

          Add Spinach and Lemon: About 15-20 minutes before serving, stir in the fresh spinach and the juice of one lemon. Cover and let the spinach wilt.

            Shred Chicken: Before serving, remove the chicken thighs, shred them with two forks, and return them to the stew. Adjust seasoning with salt and pepper to taste.

              Serve: Ladle the stew into bowls and garnish with fresh parsley.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6