Go Back
–+ servings
image of realistic creative image showing the ingredients of crockpot Tuscan White Bean Chicken with chicken breast cannellini beans sun dried tomatoes spinach garlic onion chicken broth heavy cream and Italian seasoning arranged aesthetically on a rustic wooden board with natural light

Crockpot Tuscan White Bean Chicken

A creamy, soul-warming crockpot stew featuring tender chicken, cannellini beans, and aromatic herbs—perfect for a nourishing weeknight dinner that brings comfort in every spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless skinless chicken breasts or thighs
Beans & Vegetables
  • 2 cans cannellini beans or great northern beans (15 oz each, rinsed and drained)
  • 1 yellow onion diced
  • 3 carrots chopped
  • 2 stalks celery sliced
  • 4-6 cloves garlic minced
Liquid & Seasonings
  • 4 cups chicken broth or stock
  • 1 tablespoon Italian seasoning divided
  • 1 cup sun-dried tomatoes (oil-packed, drained and chopped)
  • 3 cups fresh baby spinach or chopped kale
  • ½ cup heavy cream or full-fat coconut milk
  • bay leaf
  • fresh thyme sprigs
  • kosher salt to taste
  • freshly cracked black pepper to taste
Optional
  • Parmesan rind to simmer
  • freshly grated Parmesan cheese for serving

Equipment

  • Slow Cooker
  • cutting board,
  • Chef's Knife
  • Wooden spoon
  • Forks

Method
 

  1. Chop the onion, carrots, and celery. Optionally, sauté the onions and garlic to unlock sweetness, or add raw for convenience.
  2. Place chicken at the bottom of the slow cooker. Season generously with salt, pepper, and half the Italian seasoning.
  3. Arrange onions, carrots, celery, sun-dried tomatoes, and white beans around and over the chicken.
  4. Pour chicken broth over all ingredients. Add garlic, remaining Italian seasoning, bay leaf, and thyme. Gently stir while keeping the chicken submerged.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender and ready to shred.
  6. Remove chicken and shred with two forks. Stir in cream (or coconut milk) and greens into the pot.
  7. Return shredded chicken to slow cooker. Stir gently and let cook uncovered on HIGH for 15–20 minutes to allow greens to wilt and sauce to thicken.
  8. Taste and adjust with salt, pepper, or lemon juice. Remove bay leaf and thyme stems before serving.

Nutrition

Calories: 380kcalCarbohydrates: 25gProtein: 32gFat: 16gSaturated Fat: 7gCholesterol: 85mgSodium: 720mgPotassium: 780mgFiber: 8gSugar: 6gVitamin A: 4500IUVitamin C: 12mgCalcium: 120mgIron: 4mg

Notes

This creamy Tuscan crockpot chicken is not only perfect for weeknights, but also makes amazing leftovers. The flavors deepen over time, making it even better the next day!
Tried this recipe?Let us know how it was!
QR Code linking back to recipe