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Crockpot Chicken and Bean Stew

This hearty crockpot chicken and bean stew is a comforting, slow-cooked dish featuring tender chicken thighs, creamy white beans, and warming spices. The slow cooker gently melds flavors over hours, resulting in a thick, savory stew with a rich aroma and a satisfying texture. Perfect for busy weeknights, it’s a simple, nourishing meal that feels like a warm hug.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs cut into bite-sized chunks
  • 1 can (15 oz) white beans rinsed and drained
  • 4 cups vegetable broth or chicken broth
  • 1 can (14.5 oz) diced tomatoes fire-roasted optional
  • 1 medium onion diced
  • 1 bell pepper bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil

Equipment

  • Large slow cooker
  • Sharp knife
  • Cutting board
  • Stirring spoon
  • Skillet

Method
 

  1. Gather your equipment: a large slow cooker, a sharp knife, a cutting board, and a stirring spoon. Make sure your slow cooker is clean and ready to go.
  2. Trim any excess fat from the chicken thighs and cut them into bite-sized chunks. Season lightly with salt and pepper, then set aside.
  3. Dice the onion and bell pepper into roughly 1-inch pieces. This helps them cook evenly and release their sweet aroma.
  4. In a skillet over medium heat, warm the olive oil until it shimmers. Add the diced onion and bell pepper, sautéing for about 5 minutes until they soften and smell fragrant, with slightly caramelized edges.
  5. Transfer the sautéed vegetables to the slow cooker. Add the chicken chunks, rinsed white beans, diced tomatoes, minced garlic, cumin, and smoked paprika.
  6. Pour in the vegetable broth, just enough to cover the ingredients—about 4 cups. Stir everything gently to combine.
  7. Set the slow cooker to low and cook for 6 to 8 hours. During the first few hours, check occasionally—if the chicken looks dry, add a splash more broth. The chicken should become tender and easily shredded after about 7 hours.
  8. Halfway through, taste the stew and adjust seasonings if needed—perhaps a pinch more cumin or a squeeze of lemon to brighten the flavors.
  9. Once cooked, use two forks to shred the chicken directly in the pot, allowing the flavors to meld further. Stir gently and let rest for about 10 minutes.
  10. Turn off the slow cooker and let the stew sit for a few minutes. Serve hot, garnished with fresh herbs if desired, and enjoy the comforting aroma and hearty texture.

Notes

For extra depth, sear the chicken thighs briefly before adding to the slow cooker. Adjust spice levels to your preference—more paprika for smoky heat or less for milder flavor. If you prefer a thicker stew, mash some beans or cook with the lid off during the last 30 minutes.