Slow Cooker Chicken and Bean Stew
This Slow Cooker Chicken and Bean Stew is hearty, comforting, and easy! Tender chicken, beans, and veggies meld with fragrant tarragon for a flavorful, hands-off meal.
Servings: 4 servings
Ingredients
- 1 clove garlic minced
- 1 medium onion coarsely chopped
- 1 tbsp extra virgin olive oil for sautéing
- 4 chicken thighs skin removed before serving
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 cup roasted peppers bottled or canned
- 15 ounces kidney beans or black beans canned, drained and rinsed
- 0.25 cup olives pitted and sliced
- 2 large potatoes peeled and diced
- 2 medium carrots peeled and diced
- 1 tsp dried tarragon
- 1 cup chicken broth
- 1 cup tomato puree
Instructions
- Begin by mincing the garlic and coarsely chopping the onion. Peel and dice the potatoes and carrots into bite-sized pieces. Drain and rinse the kidney beans or black beans thoroughly. Slice the olives and remove the skin from the chicken thighs if you prefer to serve without it.
- In a skillet, warm a tablespoon of extra virgin olive oil over medium heat. Add the garlic and onion, sautéing until fragrant and translucent—about 3 to 5 minutes. This step boosts the stew’s depth of flavor but can be skipped if you’re short on time.
- Transfer the sautéed garlic and onion to the slow cooker. Add the diced potatoes, carrots, roasted peppers, beans, and olives. Nestle the chicken thighs on top. Season everything with salt, black pepper, and dried tarragon.
- Pour in the chicken broth and tomato puree, ensuring the ingredients are mostly submerged. This creates a rich, flavorful cooking environment that tenderizes the chicken and melds all components.
- Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should be falling-apart tender, and the vegetables soft but not mushy.
- Before serving, remove the chicken thighs and discard the skin if you haven’t done so already. Stir the stew gently to combine. Taste and adjust seasoning with extra salt or pepper if needed.
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Wooden spoon or heatproof spatula
- Colander
- Skillet
Notes
- For a spicier stew, add chili flakes or diced jalapeño when sautéing the garlic and onion.
- Substitute chicken thighs with boneless chicken breasts or use vegetable broth and tofu for a plant-based version.
- To thicken the stew, mash some potato pieces into the broth or stir in a cornstarch slurry near the end of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Add a splash of broth or water when reheating if the stew thickens too much.