A Hearty, Soul-Warming Delight
Picture this: a slow-simmering stew that fills your home with the comforting aromas of tender chicken, creamy white beans, and a rich, flavorful broth. Yes, that’s what awaits you with this Slow-Cooker Chicken & White Bean Stew. It’s not just a dish; it’s an embrace on a cold day. But before we get lost in daydreams, let’s break down how to make it—step by step, and all in grams and milliliters, for precision that delivers perfection every time.
Ingredients:
- 500 g chicken thighs, skinless and boneless (because the rich flavor of thighs transforms a stew into something special)
- 250 g dried white beans (soak them overnight to achieve that perfect creamy texture)
- 1 medium onion (about 150 g), finely chopped for that savory base we all crave
- 2 medium carrots (roughly 150 g), diced into small cubes to add a slight sweetness and pop of color
- 3 garlic cloves, minced (around 10 g, because garlic is life)
- 400 g crushed tomatoes (or about 1 can’s worth), bringing that deep, tangy undertone to the broth
- 1.5 liters of chicken broth, low-sodium, keeping everything balanced without overpowering the flavors
- 2 tsp (8 g) smoked paprika (it adds an earthy, slightly spicy kick—trust me, you want this)
- 1 tsp (4 g) ground cumin, to lend that warm, nutty edge that makes every bite irresistible
- 1 bay leaf, small but mighty in building complexity
- Salt, to taste (around 5 g, but adjust based on your preference)
- Black pepper, freshly ground, around 2 g (or more if you like a little heat)
- Fresh parsley (10 g), chopped for a burst of freshness at the end
- 15 ml olive oil (just a splash for a richer, silkier finish)
Instructions:
- Prep your ingredients: Begin by chopping your onions, carrots, and garlic. No rush here, take your time. When everything is ready, heat up the olive oil (15 ml) in a pan over medium heat.
- Brown the chicken: Add the chicken thighs (500 g) to the hot pan, searing them until they’re golden on both sides. This process locks in flavor and gives the stew a deeper, more satisfying taste. Once browned, transfer the chicken to the slow cooker.
- Sauté the vegetables: In the same pan, toss in the onions (150 g), carrots (150 g), and garlic (10 g). Cook until the onions soften and become translucent—this step adds layers of flavor that build over time in the stew.
- Assemble the stew: Now, transfer the sautéed veggies into the slow cooker. Add the soaked white beans (250 g), crushed tomatoes (400 g), chicken broth (1.5 liters), smoked paprika (8 g), cumin (4 g), bay leaf, salt, and pepper. Give everything a good stir to make sure those spices mix well.
- Cook it slow: Set your slow cooker to low, cover it, and let the magic happen over the next 7-8 hours. You can almost forget about it (except for the incredible smell that will fill your home) as the beans become tender, and the chicken practically melts into the stew.
- Final touches: Once the stew is ready, remove the bay leaf. Give it a taste and adjust the seasoning if needed. Stir in the chopped parsley (10 g) just before serving for a fresh, herbaceous finish.
Serving:
Serve hot, with crusty bread on the side to soak up all that luscious, savory broth. Each spoonful is a dance of smoky, hearty flavors and tender, melt-in-your-mouth textures. The combination of creamy beans and succulent chicken will keep you coming back for more. And believe me, you’ll want seconds.