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Creamy Tuscan Chicken and White Bean Stew
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Forks

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 cup chopped sun-dried tomatoes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 3 cups fresh spinach leaves
  • Grated Parmesan cheese, for serving

Instructions
 

  • Add the chicken thighs to the bottom of the slow cooker.
  • Top the chicken with the drained beans, sun-dried tomatoes, diced onion, minced garlic, chicken broth, oregano, basil, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully tender.
  • Remove the chicken from the slow cooker, shred it with two forks, and return the pieces to the pot.
  • Stir in the heavy cream and fresh spinach. Cover and cook on high for 15 to 20 minutes until the spinach wilts.
  • Ladle the stew into bowls and top each serving with grated Parmesan cheese.

Notes

Shred the chicken while it is still hot so it absorbs more of the broth. Add the cream only after the cooking time is complete to keep it from separating. Leftovers store well in the refrigerator for up to three days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife, Forks