Here’s a simple and hearty Crock-Pot recipe for Chicken and White Beans that’s perfect for a cozy dinner:
Ingredients (serves 4–6)
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14.5 oz) diced tomatoes (optional for extra flavor)
- 1 cup low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika (optional)
- Salt and pepper to taste
- 2 tbsp olive oil (optional, for browning chicken first)
- Fresh parsley, chopped (for garnish)
Instructions
- Optional – brown the chicken:
- In a skillet over medium heat, sear chicken in olive oil 2–3 minutes per side until lightly golden. This adds extra flavor but isn’t required.
- Add ingredients to Crock-Pot:
- Place chicken in the bottom of the slow cooker.
- Add white beans, onion, garlic, carrots, celery, diced tomatoes (if using), chicken broth, and spices.
- Stir gently to combine.
- Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and fully cooked (internal temp 165°F / 74°C) and vegetables are soft.
- Shred chicken (optional):
- About 30 minutes before serving, remove chicken, shred it with two forks, then return to the Crock-Pot and stir.
- Serve:
- Taste and adjust seasoning with salt and pepper.
- Garnish with chopped fresh parsley.
- Serve with crusty bread, rice, or over mashed potatoes.
This recipe is very flexible—you can swap herbs (like oregano or basil) or add a splash of lemon juice at the end for brightness.
If you want, I can also give a version with a creamy twist that turns it almost into a chicken and white bean stew. It’s super comforting in winter.
Do you want me to give that version too?
