If you crave a comforting, homey meal without the excess, this Tuscan Chicken & Bean Stew is made just for you and a loved one. Using the magic of a slow cooker, lean chicken, earthy beans, and aromatic herbs simmer away to create a meal that’s hearty yet incredibly easy to pull off. It’s perfect for date night or for anyone seeking a cozy bowl of goodness without a ton of leftovers.
Ingredients
- 2 boneless, skinless chicken thighs
- 1 (14.5-ounce) can diced tomatoes, preferably fire-roasted
- 1 cup low-sodium chicken broth
- 1 cup canned cannellini beans, drained and rinsed
- ¼ cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- A handful of fresh basil leaves, chopped (for garnish)
Instructions
To start, lightly season the chicken thighs with salt and pepper. Set them aside. In the slow cooker, stir together the diced tomatoes, chicken broth, cannellini beans, onion, garlic, dried basil, dried oregano, and red pepper flakes (if you like a touch of heat). Once the flavors mingle, nestle the chicken thighs into the mixture and ensure they’re covered by the sauce.
Cover the slow cooker and set the temperature to low. Cook for about 4 to 5 hours, or until the chicken is fork-tender and easily shreds. If you’re in a pinch for time, cook on high for about 2 to 3 hours. Give everything a stir midway through to ensure the flavors are blending beautifully.
When the stew is done, taste and adjust the seasoning with salt and pepper. Shred the chicken into the sauce or leave it whole for a more rustic vibe. Ladle the stew into bowls and top with fresh basil for a pop of color and brightness. A chunk of crusty bread is a perfect companion for soaking up every last drop.
This stew is an ideal pick for those cooking for two—no more juggling cumbersome amounts of leftovers. It’s brimming with protein, fiber, and plenty of Italian-inspired flavors. If you’d like to lighten it up even further, swap chicken thighs for lean chicken breasts, or substitute the cannellini beans with chickpeas for variety.
Whether you’re looking for a scaled-down, fuss-free dinner or want to surprise someone special, this Tuscan Chicken & Bean Stew proves that a modest serving doesn’t mean compromising on taste or heartiness.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
