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1
Heat the olive oil over medium-high heat.
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2
Season the chicken with salt and pepper, and transfer (in batches) to the skillet to sear ~2-3 minutes on each side.
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3
Transfer the seared chicken to the slow cooker.
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4
Reduce heat just a bit and pour off all but 1 Tbsp of fat from the skillet (add additional olive oil if necessary) and add the onions.
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5
Cook just until beginning to brown, ~5 minutes.
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6
Stir in the garlic, tomato paste, thyme, and red pepper flakes, and cook 1 more minute.
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7
Stir in the flour and cook for 1 more minute.
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8
Slowly whisk in the wine, scraping up any browned bits from the bottom of the pan.
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9
Whisk in 1 cup of the broth until smooth and then transfer to the slow cooker.
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10
Add the remaining 2 cups of broth, the bay leaves, and the cannellini beans. Cover and cook until the chicken is cooked through, 4-6 hours on low.
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11
Remove the chicken and shred/cut into small pieces and return to the slow cooker.
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12
Discard the bay leaves and skim off any fat on the surface.
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13
Stir in the spinach and sausage, cover, and let cook another 10 minutes to warm through.
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14
Additional broth can be added to stretch the stew or adjust consistency, if necessary.
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15
Season to taste with salt and pepper and serve with grated parmesan.
