Prep Time:15 minsActive Time:10 minsAdditional Time:7 hrs 20 minsTotal Time:7 hrs 45 minsServings:6Yield:7 1/2 cupsJump to Nutrition Facts

Prep Time:15 minsActive Time:10 minsAdditional Time:7 hrs 20 minsTotal Time:7 hrs 45 minsServings:6Yield:7 1/2 cups

Prep Time:15 mins

Prep Time:

15 mins

Active Time:10 mins

Active Time:

10 mins

Additional Time:7 hrs 20 mins

Additional Time:

7 hrs 20 mins

Total Time:7 hrs 45 mins

Total Time:

7 hrs 45 mins

Servings:6

Servings:

6

Yield:7 1/2 cups

Yield:

7 1/2 cups

Jump to Nutrition Facts

Jump to recipe

Tips from the Test Kitchen

How to Safely Cook Cannellini Beans in a Slow Cooker

When preparing dried cannellini beans,the FDA recommendssoaking them overnight, then boiling them for 30 minutes.

  1. Soak the dried cannellini beans for a minimum of 5 hours or overnight.

  2. Drain the beans and use them in your slow cooker recipe.

Can I Use Canned Beans Instead?

You sure can! Substitute 4 (15 ounce) cans of no-salt-added cannellini beans (rinsed) for the soaked dried beans.

Why Should I Add Parmesan Rind?

Parmesan rind is the outer layer that forms on the cheese as it ages. Instead of throwing the Parmesan rind away after grating the cheese, save it for soups and stews. It can be used to infuse your soups and stews with a rich and savory umami flavor. Although it’s completely edible, Parmesan rind is typically discarded after cooking. If you don’t have Parmesan rind on hand, feel free to omit it.

Can I Use Boneless, Skinless Chicken Breasts?

Yes, you can. Bone-in chicken breasts add more depth and flavor to the stew, but you can use boneless skinless chicken breasts if you prefer.

Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall

Overhead view of ingredients for Slow-Cooker Chicken & White Bean Stew recipe spread out on a countertop

Cook Mode(Keep screen awake)Ingredients1pounddried cannellini beans, soaked overnight and drained (see Tip, above)6cupsunsalted chicken broth1cupchopped yellow onion1cupsliced carrots1teaspoonfinely chopped fresh rosemary1(4 ounce)Parmesan cheese rind plus2/3cupgrated Parmesan, divided2bone-in chicken breasts(1poundeach)4cupschopped kale1tablespoonlemon juice½teaspoonkosher salt½teaspoonground pepper2tablespoonsextra-virgin olive oil¼cupflat-leaf parsley leaves

Cook Mode(Keep screen awake)

Ingredients

1pounddried cannellini beans, soaked overnight and drained (see Tip, above)

6cupsunsalted chicken broth

1cupchopped yellow onion

1cupsliced carrots

1teaspoonfinely chopped fresh rosemary

1(4 ounce)Parmesan cheese rind plus2/3cupgrated Parmesan, divided

2bone-in chicken breasts(1poundeach)

4cupschopped kale

1tablespoonlemon juice

½teaspoonkosher salt

½teaspoonground pepper

2tablespoonsextra-virgin olive oil

¼cupflat-leaf parsley leaves

DirectionsCombine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallTransfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallReturn the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallStir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallEquipment6-qt.slow cookerOriginally appeared: EatingWell Magazine, January/February 2019

Directions

Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallTransfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallReturn the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallStir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallEquipment6-qt.slow cooker

Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.

Overhead view of a white slow cooker of beans, broth, onion, carrots, rosemary, Parmesan rind and chicken from Slow-Cooker Chicken & White Bean Stew recipe

Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.

Overhead view chicken on a wooden cutting board being pulled with forks for Slow-Cooker Chicken & White Bean Stew recipe

Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.

Overhead view of a white slow cooker after adding the chicken and kale to Slow-Cooker Chicken & White Bean Stew recipe

Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.

Overhead view of a white slow cooker of Slow-Cooker Chicken & White Bean Stew recipe

Equipment

6-qt.slow cooker

Originally appeared: EatingWell Magazine, January/February 2019

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Nutrition Facts(per serving)493Calories11gFat54gCarbs44gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.