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- 1 pound boneless, skinless chicken thighs - 2 cups vegetable broth - 1 can (15 oz) white beans (cannellini or great northern), rinsed and drained - 1 cup carrots, sliced - 1 cup celery, diced - 1 cup onion, chopped - 2 cups fresh spinach, roughly chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Juice of 1 fresh lemon - Fresh parsley, finely chopped, for garnish When making Slow Cooker Tuscan White Bean Chicken Stew, gather all your ingredients first. Each item plays a key role in the stew's flavor. Start with boneless, skinless chicken thighs. They keep the stew moist and tender. Next, grab two cups of vegetable broth for a rich base. You will need one can of white beans. Cannellini or great northern work well. They add creaminess and protein. Fresh vegetables enhance taste and nutrition. Have one cup each of sliced carrots, diced celery, and chopped onion ready. Don't forget fresh spinach! You will need two cups, roughly chopped. It adds color and nutrients. For flavor, use three cloves of minced garlic, dried thyme, and oregano. They bring a Tuscan vibe to your dish. Add one teaspoon of smoked paprika for a hint of warmth. Season with salt and pepper to suit your taste. Olive oil and lemon juice add richness and brightness. Lastly, fresh parsley makes a lovely garnish. This stew will be a crowd-pleaser! First, season the chicken thighs well. Use salt, pepper, and smoked paprika. Drizzle a teaspoon of olive oil on them. Heat a skillet over medium-high heat. Once hot, add the chicken. Sear for about 3-4 minutes on each side. Aim for a golden-brown color. This adds great flavor to your stew. After searing, transfer the chicken to your slow cooker. In the same skillet, add a splash of olive oil if needed. Next, add the chopped onions, sliced carrots, and diced celery. Sauté for 5-7 minutes. Stir occasionally until they soften. Then, add minced garlic, dried thyme, and oregano. Stir for another minute, letting the aroma fill your kitchen. Avoid burning the garlic; it can taste bitter. Now, add the sautéed vegetables to the slow cooker. Include the rinsed white beans and vegetable broth. Gently stir all the ingredients together. Make sure everything is mixed well and evenly distributed. Cover the slow cooker with its lid. Set it to cook on low for 6-8 hours. If you’re short on time, use the high setting for 3-4 hours. Cook until the chicken is tender and cooked through. About 15-20 minutes before serving, add the chopped spinach. Squeeze in the juice of one fresh lemon. Stir to combine. Re-cover the slow cooker and let the spinach wilt. This adds color and nutrition to the stew. Once cooking is done, carefully remove the chicken thighs. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot. Taste the stew and adjust the seasoning with salt and pepper if needed. Ladle the hearty stew into bowls. Finish with a sprinkle of freshly chopped parsley for a vibrant touch. Serve with crusty bread on the side for dipping. Consider drizzling a bit of extra olive oil on top for added richness. Searing the chicken is key. This step locks in juices and adds rich flavor. Use a hot skillet and olive oil to brown the chicken thighs. Season them well with salt, pepper, and smoked paprika before searing. This simple step makes a big difference. For herbs and spices, I love using thyme, oregano, and smoked paprika. These add depth and warmth. Feel free to mix in some fresh herbs, like basil or rosemary, for extra aroma. The right blend of spices really elevates the stew’s taste. Adjusting the cooking time is important for great texture. If you want it fast, set the slow cooker to high for about three hours. For a more tender stew, cook on low for up to eight hours. Just watch the chicken; it should shred easily when done. To avoid mushy vegetables, add them at the right time. Carrots and celery should go in at the start. Spinach is best added near the end, about 15-20 minutes before serving. This keeps it fresh and vibrant. You can pump up the stew's nutrition by adding more veggies. Try adding bell peppers, zucchini, or kale. These add color and texture. You can also use legumes like lentils for extra protein. For broth, choose low-sodium options. This way, you control the salt level. Homemade broth is a great choice if you have it. It adds a rich flavor without extra sodium. {{image_4}} You can switch the beans in this stew. Use black beans or kidney beans. Each type adds a new taste. If you want to swap the chicken thighs, use boneless chicken breasts. They will cook well, but may be a bit drier. For gluten-free options, check the broth label. Most are gluten-free, but some contain gluten. To make this stew vegetarian or vegan, just leave out the chicken. Add more beans or some tofu for protein. You can also add more veggies for texture. If you like heat, add red pepper flakes. Start with a pinch and taste as you go. You can also use fresh herbs instead of dried ones. Basil or rosemary adds a fresh twist. Mixing in different herbs keeps the stew exciting. Store your Tuscan White Bean Chicken Stew in airtight containers. This keeps it fresh. Use glass or plastic containers that seal well. Make sure to let it cool before sealing. This helps prevent condensation. You can keep it in the fridge for up to four days. For longer storage, freeze the stew. Divide it into smaller portions for easy reheating later. To reheat, use the stovetop or microwave. For the stovetop, warm it in a pot over low heat. Stir often to avoid burning. If you choose the microwave, heat in short bursts. Stir in between to distribute heat evenly. This way, you keep the flavor intact. Add a splash of broth if it seems thick. In the fridge, your stew lasts about four days. If frozen, it can stay good for up to three months. Always check for signs of spoilage. Look for off smells, changes in color, or mold. If you notice any of these, discard the stew right away. Yes, you can use dried beans. First, soak them overnight in water. This step softens the beans. After soaking, drain and rinse them. Cook dried beans in a pot of water for about an hour or until tender. Then, you can add them to the stew instead of canned beans. To add spice, try these options: - Add red pepper flakes for heat. - Use a spicy sausage instead of chicken. - Mix in diced jalapeños for a fresh kick. Start small, then taste as you go to find your perfect spice level. Yes, this stew is quite healthy. It has lean protein from chicken. The white beans provide fiber and plant protein. Fresh vegetables like carrots and spinach are full of vitamins. Using olive oil adds healthy fats. Overall, it’s a balanced meal that supports good health. Absolutely! You can make this stew on the stovetop. Use a large pot instead. Sear the chicken as before, then add vegetables and broth. Cook on medium heat for about 30-40 minutes. Alternatively, use an Instant Pot for quicker cooking. Set it to pressure cook for about 15 minutes. This blog post covers how to create a hearty chicken stew. We discussed key ingredients like chicken thighs, vegetables, and beans. You learned step-by-step how to prepare, cook, and serve this dish. Tips on enhancing flavors and variations for dietary needs also help you personalize the recipe. In conclusion, this stew is easy to make and full of flavor. Enjoy your cooking journey and make it your own!

Slow Cooker Tuscan White Bean Chicken Stew

Warm up your evenings with this delicious Tuscan White Bean Chicken Stew in a Slow Cooker. Packed with tender chicken thighs, wholesome vegetables, and flavorful spices, this hearty stew is perfect for any weeknight dinner. Just sear the chicken, sauté the veggies, and let the slow cooker do the work! Discover the full recipe now and make your mealtime effortless and satisfying. Click through to explore this comforting dish today!
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Ingredients
  

1 pound boneless, skinless chicken thighs

2 cups vegetable broth

1 can (15 oz) white beans (cannellini or great northern), rinsed and drained

1 cup carrots, sliced

1 cup celery, diced

1 cup onion, chopped

2 cups fresh spinach, roughly chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Juice of 1 fresh lemon

Fresh parsley, finely chopped, for garnish

Instructions
 

Prepare the Chicken: Begin by seasoning the chicken thighs generously with salt, pepper, and smoked paprika. Drizzle a teaspoon of olive oil over them and heat a skillet over medium-high heat. Once hot, sear the chicken thighs for about 3-4 minutes on each side until golden brown. This step adds depth of flavor. Once browned, transfer the thighs to your slow cooker.

    Sauté the Vegetables: Using the same skillet, add a splash of olive oil if needed, and introduce the chopped onions, sliced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until they start to soften. Then add the minced garlic, dried thyme, and oregano. Stir continuously for another minute until aromatic, ensuring the garlic doesn't burn.

      Combine Ingredients in Slow Cooker: Add the sautéed vegetable mixture into the slow cooker, along with the rinsed white beans and vegetable broth. Gently stir all the ingredients together, making sure everything is evenly distributed.

        Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.

          Add Spinach and Lemon: About 15-20 minutes before you're ready to serve, stir in the roughly chopped fresh spinach and the juice of one fresh lemon. Re-cover the slow cooker and let the spinach wilt into the stew, enhancing the color and nutrition.

            Shred the Chicken: Once cooking is complete, carefully remove the chicken thighs from the stew. Using two forks, shred the chicken into bite-sized pieces before returning it back into the pot. Taste the stew and adjust the seasoning with additional salt and pepper if needed.

              Serve: Ladle the hearty stew into bowls, finishing with a sprinkle of freshly chopped parsley for a vibrant touch.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6

                  Presentation Tips: Serve with crusty bread on the side for dipping, and consider drizzling a little extra olive oil on top for added richness.