Creamy Slow Cooker Tuscan White Bean Chicken
A rich and velvety slow cooker dish featuring tender chicken thighs, creamy white beans, sun-dried tomatoes, and fresh herbs, delivering a cozy Tuscan flavor without heavy cream.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (slow cooker low) or 3 hours 15 minutes to 4 hours 15 minutes (slow cooker high)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Tuscan, Italian
Ingredients
- 4 bone-in, skinless chicken thighs (about 1.5 pounds / 700 g)
- 2 cups (about 400 g) canned white beans (cannellini or great northern), drained and rinsed
- 1/2 cup (75 g) chopped sun-dried tomatoes (oil-packed or rehydrated dry-packed)
- 3–4 garlic cloves, minced
- 1 shallot or 1/2 yellow onion, finely chopped
- 1 teaspoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups (360 ml) low-sodium chicken broth
- 1/2 cup (50 g) freshly grated Parmesan cheese
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped shallots and minced garlic. Sauté for 3-4 minutes until softened and fragrant but not browned.
- Pat dry the chicken thighs and season generously with salt and pepper on both sides.
- Add the drained and rinsed white beans to the bottom of the slow cooker. Scatter chopped sun-dried tomatoes over the beans. Place the chicken thighs on top.
- Sprinkle fresh rosemary and thyme evenly over the chicken. Pour the sautéed shallots and garlic over everything.
- Slowly add the low-sodium chicken broth, making sure not to wash off the seasoning on the chicken. The broth should come about halfway up the chicken pieces.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fall-apart tender and the beans are creamy.
- About 30 minutes before serving, remove the chicken thighs and set aside. Stir in the grated Parmesan cheese and the zest and juice of one lemon into the bean mixture. Season with extra salt and pepper if needed.
- Return the chicken to the slow cooker to warm through for 5-10 minutes. Serve hot, spooning the creamy bean sauce over the chicken.
Notes
Sautéing the garlic and shallots before slow cooking deepens the flavor. Use bone-in chicken thighs for juiciness and tenderness. Control broth amount to avoid soupy or dry sauce. Stir cheese and lemon zest gently to keep sauce creamy but not mushy. Cooking on low heat is preferable to avoid drying out chicken. Rinse canned beans well to avoid metallic taste. Use a slow cooker liner for easier cleanup. For dairy-free, omit Parmesan or use plant-based alternative.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350400
- Sugar: 2
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 6
- Protein: 35
Keywords: slow cooker chicken, Tuscan chicken, white bean chicken, creamy chicken recipe, easy slow cooker meals, healthy chicken dinner, gluten-free chicken recipe