Easy Crockpot Tuscan Chicken and White Bean Stew Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, consider lightly toasting the Italian herb seasoning in a dry pan for a few seconds before adding it to the slow cooker. This opens up the essential oils in the dried herbs, resulting in a more aromatic stew.

Additionally, if the stew feels like it needs a bright finish, a squeeze of fresh lemon juice right before serving helps balance the rich flavors of the sun-dried tomatoes and poultry.

When serving, consider offering a side of crusty bread to soak up the flavorful broth. The bread serves as a perfect vessel for the stew, ensuring that every drop of the savory liquid is enjoyed.

For those who enjoy a bit of heat, a light sprinkle of red pepper flakes can be added to individual bowls, allowing guests to customize the spice level without altering the entire batch of the stew.

Variations

• Creamy Tuscan Stew: Stir in 1/4 cup of heavy cream or half-and-half during the final step along with the spinach to create a richer, velvety texture that pairs beautifully with the sun-dried tomatoes.
• Vegetable-Forward Version: Add 1 cup of chopped zucchini or bell peppers during the last hour of cooking to incorporate more vegetables and add a fresh, garden-inspired flavor to the stew.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat on the stovetop over medium heat until steaming hot, or in the microwave in 1-minute intervals, stirring occasionally.

Allow any leftover stew to cool to room temperature for no more than two hours before transferring it to an airtight container. Keep the container in the refrigerator for up to three days.

When reheating, ensure the stew is heated until it is steaming hot throughout. If the stew thickens too much while stored, add a small splash of water or chicken broth when reheating to restore the desired consistency.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the dish as instructed, let it cool completely, and store it in the refrigerator.

Reheat gently on the stovetop or in the microwave, adding the fresh spinach right before serving to maintain its texture and color. This makes it a stress-free option for busy weeknight dinners or meal planning for the upcoming work week.

Serving ideas

Serve the stew hot in deep bowls, ensuring each portion has a generous amount of shredded chicken, beans, and broth. The warmth of the stew makes it ideal for cold evenings. You can present the bowls with a garnish of fresh herbs or a sprinkle of grated cheese if desired, though the stew is hearty enough to be enjoyed on its own with simple sides.

Pair this dish with a crisp green salad tossed in a light vinaigrette to contrast the richness of the stew. The acidity of the salad dressing complements the savory notes of the sun-dried tomatoes and beans. A side of toasted garlic bread or a simple rustic loaf is also highly recommended to provide a satisfying crunch and to help clean the bowl of any remaining broth.

Frequently asked questions

Recipe card

Easy Crockpot Tuscan Chicken and White Bean Stew

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup sun-dried tomatoes, chopped
• 1 packet Italian herb seasoning
• 2 cups chicken broth
• 2 cups fresh baby spinach

Instructions

1. Place the raw chicken thighs into the basin of the slow cooker. Add the drained cannellini beans and chopped sun-dried tomatoes on top of the chicken. Sprinkle the entire packet of Italian herb seasoning over the mixture to ensure even flavor distribution.
2. Pour the chicken broth over the ingredients in the slow cooker. Cover the slow cooker with its lid and set to low heat for 4 hours. Allow the mixture to cook undisturbed until the chicken is tender and fully cooked through to an internal temperature of 165°F (74°C).
3. Once the chicken is cooked, use two forks to shred the thighs directly in the pot. Stir in the fresh baby spinach and let it sit for a few minutes until the residual heat wilts the leaves. Let the stew rest for 5 minutes before serving in bowls.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

28 g

Fat

14 g

Fiber

6 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.