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
Scale
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.
