Slowcookerchickenandwhitebeanstew Recipes

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SLOW COOKER CHICKEN AND WHITE BEAN STEW



Slow Cooker Chicken and White Bean Stew image

This is a super easy main dish that even had my husband going back for seconds! I have also served this as an easy dinner for guests. I hope that you enjoy it!

Provided by Dwynnie

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 17

2 1/2-3 lbs boneless skinless chicken thighs
2 (16 ounce) cans white beans, drained and rinsed (navy beans or great northern beans)
1 cup white wine
1/2 cup chicken broth
1 cup diced sweet onion
8 ounces chopped carrots
1 (15 ounce) can diced tomatoes, undrained
2 garlic cloves, minced
1 teaspoon celery seed
1 teaspoon dried rubbed sage
1 teaspoon dried thyme leaves
1 tablespoon parsley flakes
1 bay leaf
1 tablespoon sea salt
1/2 teaspoon white pepper
1/2 cup water or 1/2 cup chicken broth
6 tablespoons all-purpose flour

Steps:

  • Mix everything but the water and flour in a slow cooker.
  • Cook on low for 7 hours.
  • Beat the flour into the water (or chicken broth) with a fork until smooth then mix into the slow cooker.
  • Cook on low for 1 hour.
  • Great served with garlic bread and a salad!

ORGANIC CHICKEN-AND-WHITE-BEAN STEW WITH SPINACH AND SLOW-ROASTED TOMATOES



Organic Chicken-and-White-Bean Stew with Spinach and Slow-Roasted Tomatoes image

Categories     Soup/Stew     Bean     Chicken     Tomato     Stew     Low Fat     High Fiber     Dinner     Spinach     Healthy     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings.

Number Of Ingredients 16

8 Roma tomatoes, halved, seeds and inner flesh removed
Olive- or vegetable-oil cooking spray
2 1/2 tbsp extra-virgin olive oil
2 tsp chopped fresh thyme
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 slices thick-cut bacon, diced
1 cup chopped onion
8 cloves garlic, minced
3/4 cup chopped carrots
3/4 cup chopped celery
3 cans (15.5 oz each) great Northern beans, rinsed and drained
6 cups lower-sodium fat-free chicken broth, preferably organic
2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces
1/4 cup chopped shallots
1 3/4 lb baby spinach

Steps:

  • Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.

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