CHICKEN AND WHITE BEAN STEW RECIPES

SLOW-COOKER CHICKEN & WHITE BEAN STEW RECIPE | EATINGWELL

Slow-Cooker Chicken & White Bean Stew Recipe | EatingWell image

This load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.

Provided by Adam Dolge

Categories Slow-Cooker & Crock Pot Soup & Stew Recipes

Total Time 7 hours 35 minutes

Number Of Ingredients 13

Ingredients

1 pound dried cannellini beans, soaked overnight and drained (see Tip)
6 cups unsalted chicken broth
1 cup chopped yellow onion
1 cup sliced carrots
1 teaspoon finely chopped fresh rosemary
1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided
2 bone-in chicken breasts (1 pound each)
4 cups chopped kale
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
¼ cup flat-leaf parsley leaves

Steps:

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.
Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.
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.
Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.

Nutrition Facts : Calories 493.4 calories, CarbohydrateContent 53.8 g, CholesterolContent 67.8 mg, FatContent 10.9 g, FiberContent 27.4 g, ProteinContent 44.2 g, SaturatedFatContent 3 g, SodiumContent 518.4 mg, SugarContent 4.5 g

CHICKEN AND WHITE BEAN CHILI RECIPE | ALLRECIPES

Chicken and White Bean Chili Recipe | Allrecipes image

A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.

Provided by XPRESV

Categories Chicken Chili

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil, or to taste
2 pounds skinless, boneless chicken breast, cut into cubes
1 green bell pepper, diced
1 small onion, diced
2 jalapeno peppers, minced
2 cloves garlic, minced
1 quart chicken broth
1 (8 ounce) jar salsa
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
¼ cup fresh cilantro

Steps:

Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

Nutrition Facts : Calories 297.9 calories, CarbohydrateContent 28.1 g, CholesterolContent 61 mg, FatContent 6.6 g, FiberContent 6.6 g, ProteinContent 31.4 g, SaturatedFatContent 1.3 g, SodiumContent 1001.4 mg, SugarContent 2.6 g

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