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This Tuscan crockpot chicken and white bean stew combines tender chicken thighs with creamy cannellini beans, sun dried tomatoes, and rustic potatoes simmered slowly in a rich broth. It fills the house with comforting aromas perfect for chilly evenings and brings everyone around the table for a satisfying family dinner.
I first discovered this stew during a cold weekend when I wanted something hearty without too much fuss. Since then, it has become one of my go to meals, especially when friends visit and crave a taste of Mediterranean comfort.
Ingredients
- Chicken thighs boneless and skinless: cubed tender and juicy pieces that stay moist during slow cooking
- Yukon Gold potatoes: diced perfect for their buttery texture and ability to hold shape without falling apart
- Cannellini beans: canned drained and rinsed add creamy richness and plant based protein
- Sun dried tomatoes: chopped bring an intense, slightly sweet flavor that brightens the stew
- Yellow onion: diced builds the savory flavor foundation essential in stews
- Garlic cloves: minced infuses aroma and depth
- Carrot: sliced adds natural sweetness and texture
- Dried oregano: quintessential Mediterranean herb that enhances earthiness
- Dried basil: provides fresh, sweet herbal notes
- Sea salt: season according to taste to balance all flavors
- Black pepper freshly ground: adds gentle heat and complexity
- Chicken broth: the stew's liquid base choose low sodium for better control of salt
- Chicken bouillon: concentrates flavor and deepens savory notes
- Fresh spinach: chopped stirred in at the end for a pop of vibrant green and nutrients
- Lemon juice: freshly squeezed optional brightens the final dish with a lovely tang
Instructions
- Prep all vegetables and chicken:
- Dice Yukon Gold potatoes, onions, and carrots into even pieces to ensure uniform cooking. Chop sun dried tomatoes and spinach finely and mince the garlic cloves for even distribution. Cut chicken thighs into medium cubes, trimming any large fat pieces for a cleaner taste.
- Layer ingredients in the Crockpot:
- Place cubed chicken, potatoes, carrots, onions, minced garlic, sun dried tomatoes, cannellini beans, oregano, basil, salt, and black pepper carefully into the crockpot. Sprinkle in the chicken bouillon powder followed by pouring the chicken broth slowly to cover all ingredients evenly, ensuring the stew cooks perfectly.
- Slow cook the stew:
- Cover the crockpot and cook on low heat for about six to seven hours or on high for three to four hours. The chicken should be tender, and the potatoes soft but intact. Check seasoning halfway through the cooking time and adjust salt and pepper to keep flavors balanced.
- Finish with spinach and lemon juice:
- Stir in the chopped spinach during the last ten to fifteen minutes to let it wilt gently while preserving its bright color and nutrients. Just before serving, add lemon juice freshly squeezed if you want a fresh, uplifting note in the stew.
- Serve and enjoy:
- Ladle the stew into bowls and drizzle with good quality extra virgin olive oil. Sprinkle fresh herbs or add grated Parmesan if you like a richer, authentic Mediterranean touch.
The sun dried tomatoes are my favorite ingredient because they add a vibrant depth that lifts the stew from ordinary to memorable. I often recall Sunday afternoons where cooking this stew filled the house with warmth, drawing the family into the kitchen to chat and share stories while the slow cooker worked its magic.
Storage Tips
Store cooled leftovers in airtight containers in the refrigerator for up to three days. Reheat gently on the stove or microwave to maintain texture and flavor. For longer storage, this stew freezes beautifully for up to three months just thaw overnight in the fridge before reheating slowly.
Ingredient Substitutions
Chicken thighs can be swapped for chicken breast or turkey for a leaner option without losing juiciness if watched carefully. Yukon Gold potatoes may be replaced with cauliflower florets for a lower carb, lighter texture. Cannellini beans can be substituted with chickpeas to provide a nuttier taste and different bite while keeping protein content high.
Serving Suggestions
A spoonful of pesto or gremolata stirred in just before serving adds an elegant fresh herb kick. Serve with toasted sourdough rubbed with garlic for authenticity and crunch. A crisp green salad dressed with balsamic vinaigrette complements the warm, hearty stew perfectly.
This Tuscan crockpot stew is an easy, flavorful weeknight or make ahead meal that brings Mediterranean comfort to the table. Serve with toasted sourdough or a crisp salad for a complete meal.
Common Recipe Questions
- → Peut-on remplacer les cuisses de poulet par une autre viande ?
Oui, le blanc de poulet ou la dinde peuvent être utilisés pour un plat plus léger sans perdre en saveur.
- → Comment éviter que les pommes de terre deviennent trop molles ?
Coupez-les en gros cubes et placez-les au fond de la cocotte pour qu’elles cuisent lentement sans se déliter.
- → Les haricots blancs peuvent-ils être remplacés ?
Oui, les pois chiches sont une excellente alternative qui apportent une texture plus ferme et un goût légèrement noisette.
- → Peut-on préparer ce plat à l’avance ?
Tout à fait, ce mijoté gagne en saveurs lorsqu’il repose une nuit au réfrigérateur avant d’être réchauffé.
- → Quels légumes verts peut-on substituer aux épinards ?
Le chou kale, la bette ou la roquette sont d’autres bonnes options qui apportent différentes textures et saveurs.