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Tuscan Herb Chicken and White Bean Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 cups fresh spinach
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the cannellini beans, carrots, celery, onion, and garlic on top of the chicken.
  • Pour the chicken broth over the ingredients.
  • Sprinkle in the rosemary, thyme, oregano, salt, and black pepper.
  • Cover and cook on low for 6 hours.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir in the fresh spinach and let it cook for 10 more minutes until wilted.

Notes

Add the spinach only at the end so it stays bright and tender. If you prefer a thicker broth, mash a small portion of the beans before adding the spinach. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board