Ingredients
2 pounds boneless skinless chicken thighs
3 (15 oz) cans cannellini beans, drained and rinsed
1 medium yellow onion, finely diced
5 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
4 cups low-sodium chicken broth
1 cup heavy cream
2 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
2 cups fresh spinach
Freshly grated Parmesan (for serving, optional)
Instructions
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Lightly grease the crockpot with olive oil.
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Place chicken thighs in a single layer at the bottom.
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Add diced onion, garlic, sun-dried tomatoes, Italian seasoning, smoked paprika, salt, pepper, and red pepper flakes.
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Pour in chicken broth, ensuring chicken is fully submerged.
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Add cannellini beans evenly over the top.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is fork-tender.
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Remove chicken, shred with two forks, and return to the crockpot.
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Stir in heavy cream and mix until the broth becomes creamy.
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Add spinach, cover, and cook 10 minutes until wilted.
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Taste and adjust seasoning. Serve hot with Parmesan if desired.
Notes
For thicker stew, mash ½ cup of beans before adding to the crockpot.
Chicken thighs are recommended for best texture and moisture.
Add cream at the end to prevent curdling.
Stew thickens as it rests and tastes even better the next day.
Store leftovers in airtight containers up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours (LOW) or 4 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-Inspired