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Cozy Slow Cooker White Bean and Rosemary Chicken Stew

slow cooker white bean and rosemary chicken stew - featured image
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A warm and comforting slow cooker stew featuring tender chicken thighs, creamy white beans, and aromatic rosemary, perfect for cozy nights with minimal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (preferably organic or free-range)
  • 2 cans (15 oz each) white beans, drained and rinsed (cannellini or Great Northern beans)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 fresh rosemary sprigs (or 1.5 tsp dried rosemary)
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (optional, for browning chicken)
  • Juice of half a lemon (optional, added at the end)
  • Red pepper flakes (optional, for a subtle kick)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Dice the onion, slice the carrots and celery, and mince the garlic. Drain and rinse the white beans well.
  2. Optional: Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then brown each side for 2-3 minutes until golden.
  3. Place diced onion, carrots, celery, garlic, and rinsed beans into the slow cooker.
  4. Nestle the browned or raw chicken thighs on top of the vegetables, then pour in the chicken broth.
  5. Add rosemary sprigs, thyme, bay leaf, salt (about 1 tsp), and black pepper (about ½ tsp). Stir gently to combine.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and vegetables are soft.
  7. About 15 minutes before serving, remove rosemary sprigs and bay leaf. Shred the chicken in the slow cooker using two forks. Stir to combine.
  8. If desired, squeeze in juice of half a lemon and add red pepper flakes.
  9. Taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh parsley before serving.

Notes

Browning the chicken is optional but adds extra flavor. Remove rosemary sprigs and bay leaf before serving to avoid woody texture. Rinsing canned beans reduces sodium and canned taste. Can be adapted for stovetop cooking in a Dutch oven for 2-3 hours. For vegan version, replace chicken with mushrooms and use vegetable broth.

Nutrition

Keywords: slow cooker, white bean stew, rosemary chicken, comforting stew, easy dinner, slow cooker chicken, healthy stew, weeknight meal

Find it online: https://jodierecipes.com/cozy-slow-cooker-white-bean-and-rosemary-chicken-stew-recipe-to-try-today/