Slow Cooker Tuscan White Bean Chicken
This healthy slow cooker Tuscan white bean chicken delivers tender, herb-infused chicken thighs with creamy cannellini beans and wilted spinach — a wholesome, high-protein dinner at just 390 calories per serving.
15m
6
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Ingredients
- 2 lbs bone-in, skin-on chicken thighs (about 6 pieces), skin removed
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 1 cup low-sodium chicken broth
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 3 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried rosemary, crumbled
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- Zest and juice of 1 lemon
- 1/4 cup fresh basil leaves, torn, for serving
- 2 tablespoons grated Parmesan cheese, for serving (optional)
Instructions
- 1
Season the Chicken
Pat the skinless chicken thighs dry with paper towels. In a small bowl, combine the Italian seasoning, dried rosemary, smoked paprika, crushed red pepper flakes, salt, and black pepper. Rub the spice mixture evenly over all sides of the chicken thighs, pressing gently so it adheres.
- 2
Sear the Chicken (Optional but Recommended)
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and sear for 2–3 minutes per side until golden brown. This step builds deep flavor and is highly recommended. Transfer the seared chicken to the insert of a 6-quart slow cooker.
- 3
Build the Base
In the same skillet, add the diced onion and cook over medium heat for 2–3 minutes until softened. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant. Pour in the chicken broth to deglaze, scraping up any browned bits from the bottom of the pan. Pour the entire mixture over the chicken in the slow cooker.
- 4
Add Remaining Ingredients
Add the drained cannellini beans and the diced fire-roasted tomatoes (with their juices) directly into the slow cooker, distributing them evenly around and over the chicken. Stir gently to combine everything without disturbing the chicken placement too much.
- 5
Slow Cook
Place the lid securely on the slow cooker. Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is completely tender and easily pulls away from the bone with a fork. Avoid lifting the lid during cooking, as this releases heat and extends cook time.
- 6
Shred the Chicken
Carefully remove the cooked chicken thighs from the slow cooker and transfer them to a cutting board. Remove and discard the bones. Use two forks to shred the chicken into generous chunks or bite-sized pieces. Return the shredded chicken to the slow cooker and stir it back into the beans and tomato broth.
- 7
Wilt the Spinach and Add Lemon
Add the fresh baby spinach to the slow cooker, stirring it into the hot mixture. Place the lid back on and let it sit for 5 minutes — the residual heat will wilt the spinach perfectly without overcooking it. Stir in the lemon zest and lemon juice to brighten all the flavors.
- 8
Taste and Adjust
Taste the finished dish and adjust seasoning as needed, adding a pinch more salt, black pepper, or red pepper flakes to your preference. If the broth is thinner than you'd like, use the back of a spoon to mash a small portion of the cannellini beans against the side of the slow cooker to naturally thicken the sauce.
- 9
Serve
Ladle the Tuscan white bean chicken into shallow bowls. Top each portion with torn fresh basil leaves and an optional sprinkle of grated Parmesan cheese. Serve with crusty whole grain bread, over cooked farro, or alongside steamed cauliflower rice for a lower-carb option.
Chef's Tips
For the richest flavor, don't skip the searing step — those golden-brown bits left in the pan carry enormous depth. If you want a thicker stew, mash about 1/4 cup of the beans before serving. Leftovers store beautifully in the fridge for up to 4 days and actually taste better the next day as the flavors meld. This recipe also freezes well for up to 3 months — portion into airtight containers for easy weeknight meals.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this slow cooker tuscan white bean chicken
How long does it take to make Slow Cooker Tuscan White Bean Chicken?
This recipe takes 6H15 minutes total time, including 15 minutes prep time and 6H cooking time.
How many servings does this Slow Cooker Tuscan White Bean Chicken recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Slow Cooker Tuscan White Bean Chicken recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Slow Cooker Tuscan White Bean Chicken recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this slow cooker tuscan white bean chicken ahead of time?
Yes! You can prepare this slow cooker tuscan white bean chicken up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover slow cooker tuscan white bean chicken?
Store leftover slow cooker tuscan white bean chicken covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with slow cooker tuscan white bean chicken?
This slow cooker tuscan white bean chicken pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze slow cooker tuscan white bean chicken?
Yes, this slow cooker tuscan white bean chicken freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.