Slow Cooker Chicken with White Beans and Mushrooms

Slow cooker chicken with white beans and mushrooms. Chicken breasts with mushrooms and cannellini beans cooked in a slow cooker. #slowcooker #crockpot #chicken #recipe #dinner
  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    209.1
  • Fat

    6.6 g
  • Saturated Fat

    2.5 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    79.3 mg
  • Sodium

    667.9 mg
  • Potassium

    306.9 mg
  • Carbohydrate

    6.2 g
  • Fiber

    3.2 g
  • Sugars

    0.5 g
  • Protein

    31.0 g

Slow cooker chicken with white beans and mushrooms. Chicken breasts with mushrooms and cannellini beans cooked in a slow cooker. I used boneless and skinless chicken breasts to make this yummy recipe, chicken thighs also fit well.

Use dried cannellini beans soaked overnight and drained. Also, I used homemade unsalted chicken broth, to make this yummy stew.

Slow Cooker Chicken with White Beans and Mushrooms

You may like as well Slow Cooker Chicken Kiev or Slow Cooker Bean and Squash Stew

Ingredients

  • 1 pound (480 g) dried cannellini beans, soaked and drained
  • 1 pound (480 g) sliced mushrooms
  • 1 teaspoon minced garlic
  • 6 cups (1.5 L) unsalted chicken broth
  • 1 cup chopped yellow onion
  • 1 cup sliced carrots
  • 1 pound (480 g) boneless and skinless chicken breasts, cubed
  • 1 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon extra-virgin olive oil
  • chopped fresh parsley

Method

Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients, except lemon juice, oil, and seasoning. Mix well.

Step 2

Close the pot and cook on low-heat setting for 7-8 hours, or until chicken and beans are tendet.

Step 3

Turn off the cooker and open the lid. Stir in lemon juice and seasoning.

Step 4

Transfer chicken stew to a serving plate. Drizzle with extra-virgin olive oil and sprinkle with chopped fresh parsley.

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