Tuscan Chicken and White Bean

This Tuscan crockpot chicken and white bean stew is the perfect comfort meal when you want something warm, hearty, and easy to prepare. The combination of tender chicken thighs, creamy cannellini beans, sundried tomatoes, and Yukon Gold potatoes creates a dish that is flavorful and nourishing without demanding much active time in the kitchen. It has become a favorite in my house for chilly evenings and family dinners when I want something that fills everyone up with minimal fuss.

I first made this stew on a lazy Sunday and loved how the house smelled. Now it’s a go-to when I want a cozy meal ready by dinnertime without standing over the stove.

Ingredients

• Boneless skinless chicken thighs: cubed for juicy, tender meat that stays moist during slow cooking
• Yukon Gold potatoes: diced to hold their shape and add creaminess without breaking down
• Cannellini beans: drained and rinsed to provide creaminess and protein while soaking up the stew’s flavors
• Sundried tomatoes: chopped for a tangy sweetness that cuts through the richness of the dish
• Yellow onion: diced to build a savory base and add subtle sweetness
• Garlic: minced to infuse the stew with depth and aromatic warmth
• Carrot: sliced to add natural sweetness and body
• Dried oregano and dried basil: for classic Tuscan herbal notes choose fragrant, fresh looking herbs
• Sea salt and black pepper: for seasoning to bring everything together
• Chicken broth and chicken bouillon: create a savory, rich liquid that carries the flavors without overpowering
• Fresh spinach: chopped and stirred in at the end for vibrant color and a mild earthy taste
• Lemon juice: optional for a bright finish that lifts all the rich flavors

Instructions

Prep all vegetables and chicken:

Dice the Yukon Gold potatoes, onion, and carrot into even pieces so they cook uniformly. Mince the garlic and chop the sundried tomatoes and spinach. Cut chicken thighs into cubes, trimming away any large fat pieces for tenderness.

Layer ingredients in the Crockpot:

Start by placing the potatoes, carrots, onion, garlic, sundried tomatoes, and cannellini beans at the bottom. Sprinkle in dried oregano, basil, salt, and pepper. Lay the cubed chicken on top. Add chicken bouillon and pour chicken broth over all to submerge ingredients completely.

Slow cook the stew:

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender and potatoes cooked through but keeping their shape. Check halfway through for seasoning and adjust salt and pepper according to taste.

Finish with spinach and lemon juice:

About 10 to 15 minutes before done, stir in the chopped spinach so it wilts but remains bright green. Squeeze lemon juice over the stew just before serving if you want a fresh, lively brightness.

Serve and enjoy:

Ladle the stew into bowls. Drizzle with a good-quality extra virgin olive oil for richness and garnish with fresh herbs or grated Parmesan for an extra flavor boost.

I adore the sundried tomatoes in this recipe because they add a subtle sweetness that cuts through the stew's savory richness, making every bite interesting. One slow Sunday afternoon cooking this stew became a family tradition with everyone gathering in the kitchen just to breathe in the aroma and share stories while waiting to eat.

Storage Tips

This stew tastes even better the next day as the flavors blend. Store leftovers in airtight containers in the fridge for up to four days. Reheat gently on the stove or microwave, adding a splash of broth if it seems thick. For longer storage, freeze portions in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken breasts or turkey can be used instead of thighs for a leaner option, though cooking times might be shorter to avoid drying out. Cauliflower florets make a tasty lower-carb potato substitute that still soaks up the broth. Chickpeas replace cannellini beans for a nuttier twist and hold their shape well during cooking.

Serving Suggestions

Serve with thickly sliced toasted sourdough rubbed with garlic for a rustic touch that complements the stew’s earthy flavors. A crisp green salad with balsamic vinaigrette pairs beautifully to lighten the meal. Stirring in a spoonful of pesto or gremolata just before serving adds a fresh herby burst.

This Tuscan stew is perfect for sharing and often tastes even better the next day. Make extra for easy weeknight meals.

Your Recipe Questions Answered

→ Can I use dried beans instead of canned?

Yes, but dried beans need soaking and pre-cooking before adding to the stew, as slow cookers may not soften them properly during cooking.

→ How do I prevent the chicken from drying out?

Using boneless, skinless chicken thighs and avoiding overcooking helps keep the meat juicy. Layering chicken over vegetables also retains moisture.

→ Is there a vegetarian alternative for this dish?

Replace chicken with extra beans and use vegetable broth. Omitting bouillon or using plant-based options keeps the dish plant-friendly.

→ Can leftovers be frozen?

The stew freezes well. Cool completely, portion in airtight containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.

→ What greens can be used instead of spinach?

Kale, Swiss chard, or arugula are great alternatives. Adding sturdy greens earlier allows proper tenderizing during cooking.