If you are craving a hearty, comforting meal that feels like a warm hug in a bowl, you’re about to fall in love with this Crock Pot Tuscan White Bean Chicken Stew Recipe. It’s bursting with wholesome ingredients and rustic Italian flavors, slow-cooked to tender perfection so every spoonful delivers rich textures and vibrant colors. Whether you’re new to cooking with a slow cooker or just looking for a reliable meal to cozy up with, this stew brings together juicy chicken, creamy white beans, and fresh vegetables that meld beautifully into an unforgettable, soul-satisfying experience.
Ingredients You’ll Need
Keeping things simple is the secret to this stew’s success. Each ingredient plays a vital role in building layers of flavor, adding heartiness, or enhancing the beautiful Mediterranean color palette you’ll see in the finished dish.
- 2 tablespoons oil: Essential for sautéing vegetables and browning chicken to bring out rich flavors.
- 1 red onion (chopped): Adds a sweet sharpness that balances the stew’s richness.
- 1 yellow onion (chopped): Provides a mellow base note for the aromatic foundation.
- 3 cloves garlic (sliced): Imparts a classic garlic warmth that every Tuscan dish needs.
- 3 medium carrots (cut into bite-sized chunks): Offer subtle sweetness and a pleasing bite.
- 2 red peppers (cut into bite-sized chunks): Bring vibrant color and a touch of fruity flavor.
- 1 green pepper (cut into bite-sized chunks): Adds freshness and a mild peppery note.
- 3 medium celery stalks (sliced): Infuses a slight earthiness and textural contrast.
- 1 pound boneless chicken thighs: Juicy and tender, perfect for slow cooking without drying out.
- â…“ cup white wine (or extra chicken broth): Lifts flavors with acidity and depth; optional but recommended.
- 1 (28-oz) can fire roasted tomatoes: Adds smokiness and richness that enhances the stew’s character.
- 2 cups chicken broth: The flavorful liquid base that brings everything together.
- 2 sprigs rosemary: Woody and fragrant, a true Tuscan herb classic.
- 2 sprigs thyme: Earthy and slightly minty, deepening the herbaceous notes.
- 2 bay leaves: Impart subtle aromatic complexity and round out the herb blend.
- 1 tsp salt: Balances and elevates all the flavors in the stew.
- 1 tsp ground paprika: Adds a mild smoky warmth and beautiful color.
- Black pepper: Freshly ground to taste, giving just the right peppery kick.
- 1 (15-oz) can white beans (drained and rinsed): Creamy and filling, the white beans are a Tuscan stew staple.
- 1 ½ lbs waxy potatoes: Hold their shape well through slow cooking and add heartiness.
How to Make Crock Pot Tuscan White Bean Chicken Stew Recipe
Step 1: Sauté the Vegetables
Start by heating one tablespoon of oil in a large Dutch oven over medium-high heat. Toss in the red and yellow onions and let them cook for one minute until they begin releasing their sweet aroma. Add the sliced garlic and let it soften, cooking for another minute. Next up are the carrots, peppers, and celery. Cook them while stirring often for about five minutes, allowing their natural sugars to caramelize slightly and their textures to soften. Once everything looks beautifully golden and fragrant, transfer the vegetables to your crockpot. This simple sauté step intensifies the stew’s flavor base and ensures veggies aren’t soggy later on.
Step 2: Brown the Chicken
Return the Dutch oven to the heat and pour in the remaining oil. Place the boneless chicken thighs into the pot and let them brown on all sides until lightly crispy and golden. This browning creates a deep, savory crust that will infuse the stew with extra richness. Once browned, nestle the chicken atop the already prepared vegetables in the crockpot. You’re layering flavor with every step, so don’t rush this part!
Step 3: Heat the Liquids
Pour the white wine (or additional chicken broth if you prefer) into the still-hot Dutch oven and scrape the bottom to loosen up those tasty browned bits. Bring the liquid up to a boil and let it cook just until nearly evaporated—this deglazing trick concentrates the flavors beautifully. Then add the fire-roasted tomatoes and chicken broth, bringing the mixture back to a boil before removing the pot from heat to cool slightly. Warming the liquid first makes sure your crockpot heats up safely and evenly when everything combines.
Step 4: Cook the Stew
Carefully ladle the hot tomato and broth mixture over the chicken and vegetables in the crockpot. Add in the rosemary, thyme, bay leaves, salt, paprika, pepper, white beans, and the waxy potatoes. Give everything a gentle stir if you like, then place the lid on securely. Set your crockpot to LOW and let it cook for 6 to 8 hours, or choose HIGH and cook for about 4 hours. The long, slow cooking melds flavors and makes the chicken incredibly tender, while the potatoes soak in all that savory goodness without falling apart.
How to Serve Crock Pot Tuscan White Bean Chicken Stew Recipe
Garnishes
To truly elevate this dish, sprinkle fresh chopped parsley or basil on top just before serving. It brightens the stew and adds a pop of fresh green color that’s irresistibly inviting. A grating of Parmesan cheese over the bowl adds a salty, nutty finish that perfectly complements the hearty flavors. If you enjoy a little heat, a pinch of crushed red pepper flakes adds a lovely kick as well.
Side Dishes
This stew is rich and filling on its own but pairs beautifully with crusty artisan bread for soaking up every last drop of broth. A side salad with a zingy lemon vinaigrette offers a refreshing contrast to the warm, hearty stew. For a fully Tuscan experience, serve with sautéed greens like spinach or kale tossed in garlic and olive oil to keep the meal balanced and vibrant.
Creative Ways to Present
For a cozy dinner party, serve the stew in rustic bowls with a sprig of rosemary as a decorative touch. You can also hollow out small sourdough bread bowls for a charming, edible presentation that doubles as a side. Another fun idea is to ladle the stew over a bed of creamy polenta or soft, buttery mashed potatoes, giving a twist to traditional servings that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Crock Pot Tuscan White Bean Chicken Stew Recipe in an airtight container and store it in the refrigerator for up to 3 to 4 days. The flavors actually deepen after a day, making leftovers even more delicious. Just be sure to cool the stew down before refrigerating to maintain quality and food safety.
Freezing
This stew freezes wonderfully for longer storage. Transfer cooled portions into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3 months, so you have an easy, nourishing meal ready whenever you need it.
Reheating
Reheat the stew gently on the stove over medium heat, stirring occasionally until warmed through. If the stew thickens too much in storage, add a splash of chicken broth or water to loosen it to your preferred consistency. Microwaving works well for single servings, but take care to cover the dish to prevent drying out.
FAQs
Can I use chicken breasts instead of thighs?
While chicken thighs hold up better during slow cooking and stay juicy, you can swap in chicken breasts if you prefer. Just be mindful that breasts can dry out more easily, so consider reducing cooking time or adding a bit more broth.
What if I don’t have white wine?
You can use extra chicken broth in place of white wine and still achieve a delicious stew. The wine adds subtle acidity and depth, but the recipe is flavorful enough without it.
Are canned white beans the best choice?
Canned white beans are convenient and work perfectly in this stew. If you use dried beans, be sure to soak and cook them beforehand, as slow cooking may not soften them adequately during the recipe’s timeframe.
Can I make this recipe in an Instant Pot?
You can adapt this stew for an Instant Pot by using the sauté function for browning vegetables and chicken, then pressure cooking for about 25-30 minutes. It’s a great way to save time while still enjoying those layered flavors.
What type of potatoes should I use?
Waxy potatoes like Yukon Gold or red potatoes are ideal as they maintain their shape well during slow cooking. Avoid starchy potatoes like Russets, which tend to break down and become mushy.
Final Thoughts
This Crock Pot Tuscan White Bean Chicken Stew Recipe is truly a gem that deserves a spot in your regular meal rotation. It’s easy, nourishing, and packed with comforting, rustic flavors that feel like a hug from the heart of Italy. The slow cooker does most of the work, so you can come home to a fragrant, ready-made dinner that everyone will adore. Give it a try—you might just find your new favorite go-to recipe for cozy evenings!
Print
Crock Pot Tuscan White Bean Chicken Stew Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Tuscan, Italian
Description
This Crock Pot Tuscan White Bean Chicken Stew is a hearty and comforting meal featuring tender chicken thighs, fire-roasted tomatoes, white beans, and a medley of fresh vegetables simmered slowly in a flavorful broth infused with rosemary, thyme, and paprika. Perfect for a cozy dinner, this stew combines rustic Italian-inspired flavors with the convenience of slow cooking to create a rich and satisfying dish.
Ingredients
Vegetables
- 1 red onion, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, sliced
- 3 medium carrots, cut into bite-sized chunks
- 2 red peppers, cut into bite-sized chunks
- 1 green pepper, cut into bite-sized chunks
- 3 medium celery stalks, sliced
- 1 ½ lbs waxy potatoes, peeled and chopped
Proteins
- 1 pound boneless chicken thighs
- 1 (15-oz) can white beans, drained and rinsed
Liquids and Seasonings
- 2 tablespoons oil (divided)
- â…“ cup white wine (or extra chicken broth)
- 1 (28-oz) can fire roasted tomatoes
- 2 cups chicken broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- 1 tsp salt
- 1 tsp ground paprika
- Black pepper, to taste
Instructions
- Sauté the Vegetables: Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add chopped red and yellow onions and cook for about 1 minute until softened. Add sliced garlic and continue cooking for another minute. Add the chopped carrots, red and green peppers, and sliced celery. Stir occasionally and cook until vegetables start to brown and soften, about 5 minutes. Transfer the vegetables into a 5-quart crockpot.
- Brown the Chicken: Return the Dutch oven to medium-high heat and add the remaining tablespoon of oil. Brown the chicken thighs on all sides until golden, ensuring a good sear to develop flavor. Once browned, transfer the chicken over the vegetables in the crockpot.
- Heat the Liquids: Pour the white wine (or extra chicken broth if not using wine) into the hot Dutch oven. Scrape the browned bits from the bottom using a wooden spoon to incorporate flavor. Bring to a boil and cook until the liquid is reduced by nearly all, about 1 to 2 minutes. Add the fire-roasted tomatoes and chicken broth, and bring this mixture to a boil. Remove from heat and allow to cool slightly.
- Cook the Stew: Carefully ladle the hot tomato and broth mixture into the crockpot over the chicken and vegetables. Add the white beans, waxy potatoes, rosemary, thyme, bay leaves, salt, ground paprika, and black pepper. Stir gently to combine. Cover the crockpot with its lid and cook on LOW for 6-8 hours, or on HIGH for 4 hours until the chicken is tenderness and the flavors are well blended.
Notes
- If you do not have white wine, substitute with an equal amount of chicken broth for similar flavor.
- For thicker stew, you can mash some of the white beans before adding to the crockpot.
- Waxy potatoes like Yukon Gold hold their shape well during slow cooking and are preferable over starchy potatoes in this recipe.
- Adjust seasoning with salt and pepper towards the end of cooking as flavors intensify over time.
- Remove herb sprigs and bay leaves before serving.
