Here’s a hearty, comforting recipe for Chicken and White Beans in a Crock Pot—easy to prep, full of flavor, and perfect for busy days.
🥣 Ingredients (Serves 4–6)
- 1½ lbs boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp olive oil
- Juice of ½ lemon (optional, for brightness)
- 1 cup chopped kale or spinach (optional, added at end)
👩🍳 Instructions
1️⃣ Layer the ingredients
- Place chicken in the bottom of the crock pot.
- Add beans, onion, garlic, herbs, paprika, salt, and pepper.
- Pour chicken broth over everything.
- Drizzle with olive oil.
2️⃣ Cook
- Low: 6–7 hours
- High: 3–4 hours
Chicken should be tender and easily shred with a fork.
3️⃣ Finish
- Remove chicken, shred with two forks, and return to the crock pot.
- Stir in lemon juice and greens (if using).
- Cook 10–15 more minutes until greens are wilted.
🍽️ Serve With
- Crusty bread
- Over rice
- With a side salad
- Or as a thick stew on its own
🌟 Flavor Variations
- Add a diced carrot and celery for extra depth.
- Stir in ¼ cup grated Parmesan before serving.
- For a creamy version, mash some of the beans against the side of the pot.
- Add red pepper flakes for heat.
If you’d like, I can also give you a Tuscan-style version with tomatoes and rosemary or a creamy garlic parmesan version.
