There’s something magical about coming home to a hearty, aromatic meal that’s been simmering away in your slow cooker for hours. This Creamy Italian Chicken & White Bean Stew transforms simple ingredients into a delightfully rich dish you can enjoy any night of the week—perfect for those days when you need an 8–10 hour cooking window. Let the flavors meld while you go about your day, and return to a warm, comforting meal that’s guaranteed to satisfy.
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups chicken broth
- ½ cup heavy cream (or coconut milk for a lighter option)
- Salt and pepper to taste
- Freshly chopped parsley for garnish
Instructions
Begin by placing the chicken thighs in the bottom of your slow cooker. Layer in the chopped onion, carrots, celery, and minced garlic. Sprinkle the dried basil and oregano evenly over the vegetables, then add the white beans on top. Pour in the chicken broth, making sure the ingredients are mostly submerged. Cover the slow cooker and let the stew cook on low for 8 to 10 hours.
About 30 minutes before you’re ready to serve, carefully remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir in the cream. Taste and adjust the seasonings with salt and pepper. Replace the lid and allow the stew to warm through for the final cooking time. Sprinkle with freshly chopped parsley just before serving.
This Creamy Italian Chicken & White Bean Stew is a dream come true for busy families or anyone who loves a fuss-free, nutritious meal. You’ll get a comforting balance of lean protein, vegetables, and hearty beans in every bowl. For a more health-conscious approach, substitute the heavy cream with coconut milk or half-and-half, and feel free to add extra veggies like mushrooms or spinach.
If chicken isn’t your preference, try turkey or even lean ground beef. No matter how you adapt it, this slow-cooked wonder will keep you coming back for seconds.
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.
