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Mince the shallot, garlic cloves, and fresh parsley. Juice half of the lemon.

Place the cut chicken pieces at the bottom of a 6-quart or larger slow cooker. Add the undrained canned cannellini beans over the chicken.

Distribute the 4 pats of unsalted butter evenly over the beans and chicken. Sprinkle the minced fresh parsley, minced garlic, and minced shallot over the ingredients.

Squeeze the fresh lemon juice from half a lemon over everything. Season generously with kosher salt and freshly ground black pepper.

Gently mix all the ingredients in the slow cooker to combine. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and easily shreddable.

While the stew cooks, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Bake for 8-12 minutes, or until golden brown and crispy, forming croutons. Set aside.

Once the chicken is cooked, uncover the slow cooker. Use two forks to shred the chicken directly in the pot, mixing it thoroughly with the beans and the savory liquid.

Add the sour cream or Greek yogurt to the stew. Stir well until the stew becomes creamy and all ingredients are thoroughly combined. Taste and adjust seasoning if necessary.

Ladle the hot, creamy chicken and white bean stew into serving bowls. Garnish with the homemade croutons and an additional sprinkle of fresh chopped parsley before serving.


Mince the shallot, garlic cloves, and fresh parsley. Juice half of the lemon.

Place the cut chicken pieces at the bottom of a 6-quart or larger slow cooker. Add the undrained canned cannellini beans over the chicken.

Distribute the 4 pats of unsalted butter evenly over the beans and chicken. Sprinkle the minced fresh parsley, minced garlic, and minced shallot over the ingredients.

Squeeze the fresh lemon juice from half a lemon over everything. Season generously with kosher salt and freshly ground black pepper.

Gently mix all the ingredients in the slow cooker to combine. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and easily shreddable.

While the stew cooks, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Bake for 8-12 minutes, or until golden brown and crispy, forming croutons. Set aside.

Once the chicken is cooked, uncover the slow cooker. Use two forks to shred the chicken directly in the pot, mixing it thoroughly with the beans and the savory liquid.

Add the sour cream or Greek yogurt to the stew. Stir well until the stew becomes creamy and all ingredients are thoroughly combined. Taste and adjust seasoning if necessary.

Ladle the hot, creamy chicken and white bean stew into serving bowls. Garnish with the homemade croutons and an additional sprinkle of fresh chopped parsley before serving.
