Description
This Crockpot Creamy Tuscan Chicken & White Bean Stew is rich, cozy, and family-friendly. Tender chicken, creamy sauce, and hearty white beans come together in an easy slow cooker dinner that feels indulgent yet balanced.
Ingredients
Scale
- Boneless skinless chicken breasts or thighs 1½ lb (680 g)
- Olive oil 1 tbsp
- Yellow onion finely chopped 1 medium
- Garlic cloves minced 4
- Low-sodium chicken broth 2½ cups (600 ml)
- Sun-dried tomatoes (oil-packed, drained) ½ cup sliced
- White beans (cannellini or great northern) 2 cans (15 oz / 425 g each), drained and rinsed
- Dried Italian seasoning 1½ tsp
- Smoked paprika ½ tsp
- Kosher salt 1 tsp
- Black pepper ½ tsp
- Heavy cream ¾ cup (180 ml)
- Cream cheese softened 3 oz (85 g)
- Fresh spinach 2 cups
- Fresh lemon juice 1 tbsp
- Optional toppings
- Fresh basil or parsley
- Extra Parmesan cheese
Instructions
- Add the chicken to the slow cooker and drizzle with olive oil.
- Scatter onion, garlic, sun-dried tomatoes, and white beans over the chicken.
- Pour in the chicken broth.
- Sprinkle Italian seasoning, smoked paprika, salt, and black pepper over everything.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add cream cheese and stir until melted and smooth.
- Pour in the heavy cream and stir gently until the stew becomes rich and creamy.
- Stir in the spinach and cook 5–10 minutes until wilted.
- Finish with lemon juice. Taste and adjust seasoning if needed.
- Serve warm, topped with fresh herbs and Parmesan if desired.
Notes
- For best texture, avoid boiling after adding cream cheese and cream.
- If the stew thickens too much when reheating, add a splash of broth and warm gently.
- Prep Time: 10 Minutes
- Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Nutrition
- Calories: 420 Kcal
- Fat: 22g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 34g
Keywords: Creamy Tuscan Chicken Stew