Slow-Cooker Chicken Stew With Sausage and White Beans
By Dan ZuccarelloPublished on October 16, 2019
Time
4 to 5 hours on low
Yield
Serves 6 to 8
Slow cooker size
5 to 7 quarts
Ingredients
2 pounds boneless, skinless chicken thighs, trimmedSalt and pepper ¾ tablespoon vegetable oil 1 pound hot ot sweet Italian sausage, casings removed2 onions, chopped fine1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin⅓ cup all-purpose flour 6 garlic cloves, minced1 tablespoon tomato paste 2 teaspoons minced fresh thyme or ½ teaspoon dried⅛ teaspoon red pepper flakes 4 cups chicken broth, plus extra as needed½ cup dry white wine 2 (15-ounce) cans cannellini beans, rinsed2 bay leaves 6 ounces (6 cups) baby spinach grated Parmesan cheese
Before You Begin
Serve with crusty bread or Garlic Toasts.
Instructions
- 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken, about 4 minutes per side; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken; transfer to slow cooker.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add sausage and cook, breaking up meat into rough 1-inch pieces with wooden spoon, until browned, about 5 minutes. Using slotted spoon, transfer sausage to slow cooker.
- Pour off all but 1 tablespoon fat from skillet, add onions and fennel, and cook over medium heat until softened and lightly browned, 8 to 10 minutes. Stir in flour, garlic, tomato paste, thyme, and pepper flakes and cook until fragrant, about 1 minute. Slowly whisk in 1 cup broth and wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir remaining 3 cups broth, beans, and bay leaves into slow cooker, cover, and cook until chicken is tender, 4 to 5 hours on low.
- Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using 2 forks. Discard bay leaves.
- Stir chicken into stew, then stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Serve with Parmesan.
Time
4 to 5 hours on lowYield
Serves 6 to 8Slow cooker size
5 to 7 quartsIngredients
2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
¾ tablespoon vegetable oil
1 pound hot ot sweet Italian sausage, casings removed
2 onions, chopped fine
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
⅓ cup all-purpose flour
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or ½ teaspoon dried
⅛ teaspoon red pepper flakes
4 cups chicken broth, plus extra as needed
½ cup dry white wine
2 (15-ounce) cans cannellini beans, rinsed
2 bay leaves
6 ounces (6 cups) baby spinach
grated Parmesan cheese
Ingredients
2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
¾ tablespoon vegetable oil
1 pound hot ot sweet Italian sausage, casings removed
2 onions, chopped fine
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
⅓ cup all-purpose flour
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or ½ teaspoon dried
⅛ teaspoon red pepper flakes
4 cups chicken broth, plus extra as needed
½ cup dry white wine
2 (15-ounce) cans cannellini beans, rinsed
2 bay leaves
6 ounces (6 cups) baby spinach
grated Parmesan cheese
Ingredients
2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
¾ tablespoon vegetable oil
1 pound hot ot sweet Italian sausage, casings removed
2 onions, chopped fine
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
⅓ cup all-purpose flour
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or ½ teaspoon dried
⅛ teaspoon red pepper flakes
4 cups chicken broth, plus extra as needed
½ cup dry white wine
2 (15-ounce) cans cannellini beans, rinsed
2 bay leaves
6 ounces (6 cups) baby spinach
grated Parmesan cheese
Why This Recipe Works
We found it was worth getting out the skillet to brown the chicken and sausage and sauté the aromatics and fennel, as this step added a richer, deeper flavor. The sliced fennel, thyme, and red pepper flakes complemented the flavors of the Italian sausage. The spinach may seem like a lot at first, but it wilts down substantially. A sprinkling of grated Parmesan cheese when serving enhances the other flavors in the stew.
Before You Begin
Serve with crusty bread or Garlic Toasts.
Instructions
- 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken, about 4 minutes per side; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken; transfer to slow cooker.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add sausage and cook, breaking up meat into rough 1-inch pieces with wooden spoon, until browned, about 5 minutes. Using slotted spoon, transfer sausage to slow cooker.
- Pour off all but 1 tablespoon fat from skillet, add onions and fennel, and cook over medium heat until softened and lightly browned, 8 to 10 minutes. Stir in flour, garlic, tomato paste, thyme, and pepper flakes and cook until fragrant, about 1 minute. Slowly whisk in 1 cup broth and wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir remaining 3 cups broth, beans, and bay leaves into slow cooker, cover, and cook until chicken is tender, 4 to 5 hours on low.
- Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using 2 forks. Discard bay leaves.
- Stir chicken into stew, then stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Serve with Parmesan.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments