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Maryann Jacobsen

Independent Author & Family Nutrition Expert

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30 Meal Challenge (Meal #1): Slow Cooker Chicken with White Beans

January 3, 2015

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I ran across my very first slow cooker cookbook while going through my cookbooks. It was included as a gift with my first (and current) slow cooker. I tried many recipes in this book but when faced with this book again all I could remember was one: Italian Chicken with White Beans. The kids ate it as babies and my husband and I always enjoyed it.

The slow cooker is what got me cooking in those early days. And when I started back at work after Little D was born, my husband found it easy to make slow cooker meals. This is one meal that really works well in the crock pot — and it’s so easy with few ingredients.

I don’t know why I stopped making this dish but I think that’s just what happens, kind of like finding an old outfit you love but no longer wear because it was hidden deep in your closet. When I resurrected this meal, I expected a cold reception from the kids but Big A immediately said “This is good chicken, mom.” I wanted to kiss her!

This is going in the rotation for sure. Below is the recipe adapted from Better Homes and Gardens Simple Slow Cooker Recipes.  Anyone finding old favorites they want to resurrect?

Slow Cooker Chicken with White Beans
 
Print
Prep time
15 mins
Cook time
4 hours
Total time
4 hours 15 mins
 
Serves: 4 hours 15 mins
Ingredients
  • Medium onion chopped (about 1 cup)
  • 1½ cup carrots, sliced
  • ½ cup celery, thinly sliced
  • 2-3 garlic cloves, minced
  • 1.5 pounds boneless skinless chicken thighs
  • ¼ tsp. salt
  • 1 can diced tomatoes
  • ¾ cup chicken broth
  • 1½ tsp Italian seasoning
  • 15 ounce can white kidney beans, rinsed and drained
  • Grated parmesan cheese
Instructions
  1. Chop vegetables, mince the garlic and place in a 4 quart slow cooker.
  2. Place chicken on top of vegetables and sprinkle with salt and pepper.
  3. Mix garlic, salt, tomatoes, chicken broth and Italian seasoning in a medium bowl and stir. Pour this mixture over the chicken and vegetables. Cover and cook on low setting for 6-7 hours or high for 3-4 hours (times vary depending on slow cooker).
  4. When done, turn off and add the beans and cover for about 10 minutes. Remove chicken and vegetables with a slotted spoon and top with as much of the cooking liquid as desired. Sprinkle each serving with Parmesan cheese.
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Next post in the series: Meals 2 & 3: Tuna Noodle Casserole and Turkey Chili

Previous Post: 30 Meals in 30 Days: The Plan

For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love

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Categories: 30 Meals in 30 Days Challenge, Food & Cooking 12 Comments

« 30 Meals in 30 Days: The Plan
30 Meal Challenge (Meals 2 & 3): Tuna Noodle Casserole & Turkey Chili »

Comments

  1. Joanna says

    January 3, 2015 at 8:56 am

    It sounds good, but I don’t think there’s any way for it to work for families with everyone out of the house for 10 hours? Even using a timer would leave food sitting at room temperature for 4-6 hours. I see that suggestion all the time, but how is it safe?

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      January 3, 2015 at 3:30 pm

      There are slow cookers that you can program to turn to warm after a period of time. Otherwise, make it on the weekend.

      Reply
  2. Allison says

    January 3, 2015 at 7:51 pm

    I am going to try this. Thanks! And we have a programmable slow cooker that goes to warm once the timed cooking is done, and it has worked well when we are out of the house for 10 hours.

    As far as resurrecting old favorites, my husband reminded me that we used to cook this sweet and sour meatballs recipe and it was easy, quick and the kids liked it. It worked well with turkey meatballs, too.

    http://www.kraftrecipes.com/recipes/simple-sweet-n-sour-meatball-simmer-91440.aspx

    I am going to put it back in the rotation but now that I am making my own salad dressings I will make my own Catalina dressing.

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      January 4, 2015 at 8:22 am

      That recipe looks great Allison — and easy too. Do you use frozen or fresh veggies?

      Reply
      • Allison says

        January 4, 2015 at 9:50 am

        We used to just use fresh veggies but I can see where the frozen stir fry veggies would be even quicker. We also used plain brown or white rice instead of instant.

        Reply
  3. Mary P says

    January 4, 2015 at 4:53 am

    Looks like a good recipe! I am going to try it, but modify it to use dry beans (soaked overnight), adding them at the start of cooking and more chicken broth for the liquid for the beans. I cook dry beans in the slow cooker all the time, so I don’t see why that won’t work.

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      January 4, 2015 at 8:23 am

      I use dried beans too and I’m sure that will work. The problem with me is my slow cooker cooks high so the chicken may get over cooked. I’m looking for a new slow cooker. Any recommendations?

      Reply
      • Mary P says

        January 5, 2015 at 4:31 am

        Do you soak your beans overnight before putting them in the slow cooker? This really cuts down on the cooking time. I also always discard the soaking water and rinse them twice before adding the liquid I cook them in (I always use chicken broth) – this seems to help with the “gas” factor.

        Reply
  4. Kristi says

    January 5, 2015 at 10:47 am

    This recipe sounds great, I am going to try it this week! I was just curious what else your served with it? Over rice or noodles? With bread? Just planning out my side dishes too! Thanks

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      January 5, 2015 at 1:20 pm

      Kristy — I usually serve with bread and a salad or fruit.

      Reply
  5. Susan says

    January 5, 2015 at 11:26 am

    Any idea when to add soaked uncooked beans? As long as I’m using my crock pot it seems like a good way to save a little money, and I can easily have bags of them pre-soaked in my freezer! Sounds delicious!

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      January 5, 2015 at 1:19 pm

      Susan,

      You have a few options. You can cook the beans and have them on hand to use as canned beans. This post from a year of slow cooking shows you how. http://crockpot365.blogspot.com/2008/10/cooking-dried-beans-in-crockpot.html
      Or you can just add the beans early with enough liquid and other ingredients but add chicken later as the recipe calls for 6-7 hours on low or 3-4 on high. Just play around with it. I hope that helps!

      Reply

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