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Crockpot Chicken and Bean Stew

This hearty Crockpot Chicken and Bean Stew is a comforting one-pot dish that comes together effortlessly with pantry staples. Slow-cooked to tender perfection, it features juicy chicken thighs, creamy beans, and warm spices, resulting in a thick, flavorful stew with a cozy, rustic appearance. Perfect for a no-fuss dinner after a long day, it fills the house with warm, inviting aromas.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pcs bone-in, skinless chicken thighs preferably with the bone for flavor
  • 2 cups canned white beans rinsed and drained
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth low-sodium preferred
  • 1 teaspoon ground cumin toast before adding
  • 1 teaspoon paprika smoked paprika adds depth
  • 1 can diced tomatoes 14.5 oz, with juices
  • 2 tablespoons olive oil for toasting spices

Equipment

  • Slow Cooker
  • Sharp knife and cutting board
  • Tasting spoon
  • Tongs
  • Skillet

Method
 

  1. Start by preparing all your ingredients: chop the onion, mince the garlic, rinse and drain the beans, and measure out your spices.
  2. In a skillet over medium heat, add olive oil and toast the cumin and paprika for about 1 minute until fragrant—this helps release their smoky aromas.
  3. Layer the chicken thighs in the slow cooker, placing them at the bottom, then sprinkle the toasted spices evenly over the chicken.
  4. Add the rinsed beans, chopped onion, and minced garlic on top of the chicken, spreading them out evenly.
  5. Pour in the vegetable broth and canned diced tomatoes with their juices, then gently stir to combine all the ingredients without disturbing the chicken too much.
  6. Cover the slow cooker with its lid and set it to low. Let it cook for 6 to 8 hours until the chicken is tender and easily shreds, and the beans are soft.
  7. Once cooked, use tongs to remove the chicken thighs and shred them slightly if you prefer bite-sized pieces, then return to the stew.
  8. Taste the stew and adjust the seasoning with salt, pepper, or a squeeze of lemon to brighten the flavors, if desired.
  9. Let the stew sit uncovered for about 5 minutes to allow the flavors to meld and the stew to thicken slightly.
  10. Serve hot in bowls, garnished with fresh herbs if you like, and enjoy the comforting aroma and hearty texture.

Notes

For added depth, stir in a splash of red wine vinegar or a pinch of smoked paprika before serving. This stew improves in flavor the next day and can be stored in the fridge for up to 3 days or frozen for longer storage.