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Crockpot Chicken White Bean Stew
Rachel Kim

Crockpot Chicken White Bean Stew

White beans, carrots and tomatoes form a brothy stew around chicken breasts during a short low cook. The vegetables are cut small enough to tenderize by the time the breast reaches 165°F. Shred the chicken at dinner rather than leaving it to dry in the warm setting.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 3 cans cannellini beans 15 ounces each, rinsed
  • 3 carrots cut into 1/4-inch slices
  • 1 medium onion diced
  • 1 can diced tomatoes 28 ounces
  • 4 cups low-sodium chicken broth
  • 3 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Put beans, carrots, onion, tomatoes, broth, garlic, thyme, salt and pepper in a 6-quart slow cooker and nestle chicken into the liquid.
  2. Cover and cook on low for 4 to 4 1/2 hours.
  3. Begin checking at 4 hours and remove each breast when it reaches 165°F.
  4. Shred the chicken, return it to the stew, stir once and serve immediately.