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Crockpot Tuscan Chicken and White Bean Stew
Rachel Kim

Crockpot Tuscan Chicken and White Bean Stew

Hot broth, tender white beans and fully cooked chicken make this a legitimate short slow-cooker supper. Spinach and Parmesan go in at the end so neither gets dull during the warm-through. Total time: 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 cups chopped fully cooked rotisserie chicken
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 3 cups hot low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 5 oz baby spinach
  • 1/2 cup finely grated Parmesan cheese

Method
 

  1. Preheat a 5-quart slow cooker on high for 10 minutes and heat the broth until steaming.
  2. Add the hot broth, beans, tomatoes and Italian seasoning, cover and cook on high for 10 minutes.
  3. Stir in the fully cooked chicken, cover and cook on high for 10 to 12 minutes, until the center reaches 165°F.
  4. Fold in the spinach by handfuls, cover for 3 minutes and stir until wilted.
  5. Stir in the Parmesan and ladle the stew into four deep bowls.