Slow Cooker Chicken and Bean Stew

Why Use a Slow Cooker for Chicken and Bean Stew

This slow-cooker chicken and bean stew has now been crossed off that list. And it’s quickly becoming a staple in my household. It’s definitely a crowd-pleaser and incredibly easy, with only 10 minutes of prep time.

Make it quicker with canned or leftover beans. I always make more beans than needed and freeze them for soups and stews. No preference here; any beans will suffice.

It’s the same with chicken. Boneless or bone-in, breast or thighs both work. I used leftover bone-in chicken from a previous recipe and removed the skin. Talk about a time-saving and healthy dinner for a crazy weeknight dinner.

What You’ll Need

1. Chicken – Breast or thighs, marinate in seasoning blend or salt, and brown it in oil.
2. Seasonings – Onion, green onion, jalapeno, garlic, allspice, cumin, thyme, ginger, smoked paprika, bay leaf, and a pinch of cayenne pepper deliver insanely good flavor.
3. Stew Base – Tomatoes, chicken broth, and salt and pepper to taste deliver the stew’s base, while fresh cilantro and parsley are gorgeous garnishes.
4. Beans – Added protein never hurt, and beans are tasty and economical. Feel free to use whatever you have on hand: black beans, pinto, kidney, you name it.

How to Make Slow-Cooker Chicken and Bean Stew

• Marinate – Place chicken in a large bowl and add your preferred seasoning and salt, or marinate with garlic, ginger, paprika, white pepper, and thyme.
• Sear – When ready to prepare, heat a cast iron skillet or large saucepan with about 2 tablespoons of oil. Sear the chicken for about 3-4 minutes or until the chicken is golden brown. Remove and place in the crockpot. Drain excess oil, leaving about 2 tablespoons (adding more if needed).
• Saute – Add the onions, green onions, jalapeño, garlic, allspice, cumin, thyme, ginger, and paprika. Sauté while stirring until the onions are soft and translucent, 4-5 minutes. Add to the crockpot.
• Cook – Add the bay leaf, cayenne, tomato, beans, chicken broth, bouillon powder, salt, and pepper. Cover and cook on high for 3-4 hours.

Stovetop Method

• Assemble – Put the ingredients in a large pot instead of the crockpot. Cover and simmer for 35 minutes or more until the chicken is tender and the stew is the desired consistency.
• Adjust seasonings and thickness of soup according to preference with broth and spices.
• Serve – Shred chicken if desired and serve hot with cornbread. Garnish with parsley, green onions, and cilantro.

Recipe Notes

1. Since slow cookers mellow out the spices, adjusting to taste towards the end of the cooking is best.
2. If you don’t have a slow cooker, making it on the stovetop is easy and practical. Follow the same instructions, and instead of adding everything to the crockpot, add a little extra stock, bring it to a boil, lower the heat, and simmer until the chicken is tender. Easy!
3. Browning the chicken first and sautéing the spices before adding them to the crockpot seriously adds flavor. However, if you want to throw everything in the crockpot, set it, and forget it, that’s fine too.

Make-Ahead and Storage

Make as big a batch as your slow cooker can handle and freeze half of it for later. It freezes well for 2-3 months.

Keep it in the fridge in an airtight container for 3-4 days, and enjoy it for lunch the next day.

What to Pair With Slow-Cooker Chicken and Bean Stew

This stew is incredibly delicious with jalapeno corn muffins. A light tossed salad balances the meal perfectly so you can enjoy lemon pound cake without the guilt.

More Time-Saving Slow Cooker Recipes to Try

1. Jamaican Curry Chicken
2. Pork Chops
3. Leg of Lamb
4. Oxtail Soup
5. French Dip Sandwich