Slow-Cooker Chicken & White Bean Stew

Tips from the Test Kitchen

How to Safely Cook Cannellini Beans in a Slow Cooker

When preparing dried cannellini beans, the FDA recommends soaking them overnight, then boiling them for 30 minutes.

1. Soak the dried cannellini beans for a minimum of 5 hours or overnight.

2. Drain the soaked beans and put them in a large pot. Add enough fresh water to cover them by 2 inches. Bring to a boil. Boil the beans for 30 minutes.

3. Drain the beans and use them in your slow cooker recipe.

Can I Use Canned Beans Instead?

You sure can! Substitute 4 (15 ounce) cans of no-salt-added cannellini beans (rinsed) for the soaked dried beans.

Why Should I Add Parmesan Rind?

Parmesan rind is the outer layer that forms on the cheese as it ages. Instead of throwing the Parmesan rind away after grating the cheese, save it for soups and stews. It can be used to infuse your soups and stews with a rich and savory umami flavor. Although it’s completely edible, Parmesan rind is typically discarded after cooking. If you don’t have Parmesan rind on hand, feel free to omit it.

Can I Use Boneless, Skinless Chicken Breasts?

Yes, you can. Bone-in chicken breasts add more depth and flavor to the stew, but you can use boneless skinless chicken breasts if you prefer.

Additional reporting by Jan Valdez

• 1 pound dried cannellini beans, soaked overnight and drained (see Tip, above)

• 6 cups unsalted chicken broth

• 1 cup chopped yellow onion

• 1 cup sliced carrots

• 1 teaspoon finely chopped fresh rosemary

• 1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided

• 2 bone-in chicken breasts (1 pound each)

• 4 cups chopped kale

• 1 tablespoon lemon juice

• ½ teaspoon kosher salt

• ½ teaspoon ground pepper

• 2 tablespoons extra-virgin olive oil

• ¼ cup flat-leaf parsley leaves

1. Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.

2. Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.

1. Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.

2. Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.

   

Equipment

6-qt. slow cooker

Nutrition Facts (per serving)