Crockpot Tuscan White Bean Chicken Stew Recipe

Name: Crockpot Tuscan White Bean Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Oil, Divided; 1 Red Onion, Chopped; 1 Yellow Onion, Chopped; 3 cloves Garlic, Sliced; 3 Medium Carrots Cut Into Bite-sized Chunks; 2 Red Peppers Cut Into Bite-sized Chunks; 1 Green Pepper Cut Into Bite-sized Chunks; 3 stalks (medium) Celery, Sliced; 8 Boneless Chicken Thighs; 1/3 cups White Wine, Or Additional Extra Chicken Broth; 1 can (28 Oz. Size) Fire Roasted Tomatoes In Juice; 2 cups Chicken Broth; 2 sprigs Rosemary; 2 sprigs Thyme; 2 Bay Leaves; 1 teaspoon Salt; 1 teaspoon Ground Paprika; Black Pepper; 1-1/2 pound Waxy Potatoes, Peeled And Cut Into Chunks

Servings: persons

2 Tablespoons Oil, Divided
1 Red Onion, Chopped
1 Yellow Onion, Chopped
3 cloves Garlic, Sliced
3 Medium Carrots Cut Into Bite-sized Chunks
2 Red Peppers Cut Into Bite-sized Chunks
1 Green Pepper Cut Into Bite-sized Chunks
3 stalks (medium) Celery, Sliced
8 Boneless Chicken Thighs
1/3 cups White Wine, Or Additional Extra Chicken Broth
1 can (28 Oz. Size) Fire Roasted Tomatoes In Juice
2 cups Chicken Broth
2 sprigs Rosemary
2 sprigs Thyme
2 Bay Leaves
1 teaspoon Salt
1 teaspoon Ground Paprika
Black Pepper
1-1/2 pound Waxy Potatoes, Peeled And Cut Into Chunks

1
Heat 1 tablespoon of the oil over medium-high heat in a large Dutch oven. Add both onions and cook for 1 minute. Add garlic and cook for another minute. Add carrots, peppers and celery and cook until starting to brown and soften, about 5 minutes. Stir from time to time. Transfer vegetables to a 5-quart crockpot.
2
Bring the Dutch oven back up to medium-high heat. Add remaining tablespoon of oil and brown the chicken on all sides. Remove and place in the crockpot on top of the vegetables.
3
Pour wine (if using, otherwise use the extra chicken broth) into the hot Dutch oven. Scrape browned bits from the bottom of the pot. Bring wine to a boil and cook until it is almost evaporated, about 1-2 minutes. Add tomatoes and chicken broth and bring to a boil. Take off heat and cool for a few minutes.
4
Very carefully ladle hot liquid into the crockpot (heating the liquid will help the crock to reach a safe temperature faster). Add remaining ingredients, including potatoes, and close the lid. Cook on low for 6-8 hours or on high for 4 hours.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 Tablespoons Oil, Divided, 1 Red Onion, Chopped, 1 Yellow Onion, Chopped, 3 cloves Garlic, Sliced, and more.

Yes, Crockpot Tuscan White Bean Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crockpot Tuscan White Bean Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions