Crockpot Creamy Chicken & White Bean Stew

Jan 3
3 min read

Updated: Jan 27

Tender, slow-cooked chicken, creamy white beans, and savory herbs come together in a rich, comforting stew that feels indulgent but is very nourishing. It’s hearty without being heavy, simple to throw together, and perfect for busy days when you still want a home-cooked meal that tastes like you put in way more effort than you actually did!

Adding more beans to your meals is one of the easiest ways to boost nutrition without sacrificing flavor. White beans are packed with plant-based protein and fiber, which help keep you full, support digestion, and stabilize blood sugar. They’re also rich in iron, magnesium, potassium, and folate, nutrients that support heart health, and encourage steady energy levels throughout the day!

Crock pots are the ultimate time saver. You literally just toss in all the ingredients, set it and forget it. You carry on with your day and come back to a delicious and fresh meal!

Why You’ll Love This Recipe

🌾 1. It’s a one-pot, "set it and forget it "lifesaver.

Just toss everything in the crockpot and let it work its magic-minimal effort, maximum flavor.

💪 2. Packed with protein and fiber.

The combo of chicken + beans + artichokes makes this a hearty, satisfying meal that keeps you full for hours.

🍛 3. Savory goodness with a little kick!

The combination of the tomatoes' sweetness and the lime adds a savory twist to this recipe! And the optional peppers adds a little awakening kick!

🥄 4. Meal-prep gold.

It makes a big batch, reheats beautifully, and gets even better the next day—perfect for busy weeks.

Crockpot Creamy Chicken & White Bean Stew

Prep Time: 15 minutes

Cook Time: 4-8 hours depending on cook settings

Yields:4 -6 servings

Ingredients

1.5 lb raw boneless, skinless chicken breast

1½ cups dried white navy ( or canned)

1 small can artichoke hearts, drained and roughly chopped

1 (14.5 oz) can stewed tomatoes

1 chopped jalapeño

2 tbsp vegetable or chicken bouillon

4 cups water

2 tsp of cumin

1 tsp of thyme

Salt and pepper, to taste

5 oz part-skim milk queso fresco

1 juice of lime

Directions:

Layer the crock pot: Add the dried navy beans to the bottom of the slow cooker. Place the chicken breasts on top of the beans. Add stewed tomatoes, chopped jalapeño, and vegetable bouillon. Add the water. Gently stir to combine
Slow cook: Cook on LOW for 7–8 hours Or HIGH for 4–5 hours The beans should be tender and the chicken fully cooked. Shred the chicken with 2 forks. Add the artichoke hearts.
Stir in the crumbled queso fresco. Let it melt into the stew for 5–10 minutes. Taste and adjust salt and pepper as needed. Add the juice of lime.
Ladle into bowls and enjoy as-is, or top with fresh cilantro, extra queso fresco, or an extra squeeze of lime. You can even add spinach at the end for an extra micronutrient boost! Eat with tortilla chips or crusty bread!

Nutrition per serving: 460 calories |46gm Protein |50 gm carbohydrates | 9 gm Fat| 13gm Fiber

Printable version:

Get 7 High Protein Meals that you can make in less than 15 minutes!