Slow-Cooker Chicken & White Bean Stew

Slow-Cooker Chicken & White Bean Stew is a comforting, hearty, and nutritious meal that’s easy to prepare. Tender chicken, creamy white beans, and hearty vegetables are slow-cooked together in a savory broth infused with herbs and spices. This wholesome stew is packed with protein, fiber, and rich flavor — perfect for a cozy, balanced dinner.

Ingredients

• 1 Large Onion, Chopped, 1½ Tsp Salt 4 Cups Chopped Kale (Or Spinach)
• 6 Cups Low-sodium Chicken Broth 2 Carrots & Celery Stalks (Sliced)
• 1 Lb Dried Cannellini Beans, Soaked Overnight And Drained & 4 Cloves Garlic
• 2 Bone-in Chicken Breasts (Or ~2.5 Lbs Boneless Thighs + Breasts)
• 1 Tsp Dried Rosemary, Crushed, Garlic Powder & 1 Tbsp Fresh Lemon Juice
• 2 Tbsp Olive Oil, For Finishing ❏ ½ Tsp Black Pepper/2 Bay Leaves

Directions

1. Load Slow Cooker: In A Large Slow Cooker (6-quart), Combine Soaked And Drained Beans, Chicken Broth, Chopped Onion, Carrots, Celery, Minced Garlic, Dried Rosemary, Garlic Powder, 1 Tsp Salt, 1/4 Tsp Pepper, And Bay Leaves. Stir. Place The Chicken Pieces On Top Of The Mixture. (If Using Bone-in Breasts, You Can Leave The Skin On During Cooking For Flavor, Then Discard Skin Later.)
2. Slow Cook: Cover And Cook On Low For 7–8 Hours (Ideal For Workday Cooking) Or On High For ~4 Hours. The Beans Should Become Very Tender And The Chicken Will Cook Through And Easily Shred.
3. Shred Chicken & Thicken: Remove Chicken Pieces To Cutting Board. Discard Bay Leaves. For Thicker Stew, Mash 1 Cup Beans And Return To Slow Cooker. Shred Chicken With Two Forks (Discard Bones And Skin).
4. Add Greens: Stir In The Chopped Kale (Or Spinach) Into The Hot Stew. Switch Heat To High And Cook For ~10–15 Minutes More, Until The Greens Are Wilted And Tender. (If Using Canned Beans Instead Of Dried, Also Add Them Now, During This Last 15 Minutes, To Avoid Overcooking.)
5. Finish Stew: Return The Shredded Chicken To The Slow Cooker. Stir In Lemon Juice, The Remaining 1/2 Tsp Salt (Adjust To Taste), And 1/4 Tsp Pepper. Ladle Into Bowls (About 1.5–2 Cups Per Serving). Drizzle Each Bowl With A Teaspoon Of Olive Oil For Richness. Sprinkle With Parmesan And Parsley If Desired.