Slow Cooker Chicken and Cannellini Beans
There’s a special kind of comfort in a meal like this, one that turns a handful of affordable pantry ingredients into something warm, filling, and deeply satisfying. Inspired by the resourceful cooking of earlier generations, this slow cooker chicken and cannellini beans recipe brings together tender chicken thighs, hearty beans, and simple seasonings to create a wholesome supper that feels both humble and abundant.
Serve it with warm buttered bread, skillet cornbread, or creamy mashed potatoes to soak up every bit of the flavorful broth. For a touch of balance, add a side of braised greens or crisp vinegar-dressed cabbage. If you’re aiming for a truly old-fashioned table, a bowl of applesauce or a serving of pickled beets makes a perfect accompaniment.
Slow Cooker Chicken and Cannellini Beans
Ingredients
| Ingredient | Amount |
|---|---|
| Bone-in, skin-on chicken thighs | 6 |
| Cannellini beans, drained and rinsed | 2 (15-ounce) cans |
| Yellow onion, thinly sliced | 1 medium |
| Chicken broth | 2 cups |
| Dried thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Directions
- Season the chicken thighs lightly with salt and black pepper. Spread the sliced onion evenly across the bottom of the slow cooker.
- Place the chicken thighs over the onions and arrange the drained cannellini beans around the chicken.
- Sprinkle the dried thyme over the ingredients. Pour the chicken broth along the sides of the slow cooker, avoiding the top of the chicken so the seasoning remains in place.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3½ to 4½ hours, until the chicken is tender and fully cooked.
- Taste the broth and beans, adjusting the seasoning with additional salt and pepper if needed. Spoon the beans into serving bowls, top with a chicken thigh, and ladle some of the savory broth over each portion before serving.
