Ingredients
- 16 ounces boneless skinless chicken breasts (3-4 breasts, cut in 3-4 pieces)
- 16 ounces boneless skinless chicken thighs (3-4 thighs, cut in 2-3 pieces)
- 3 slices thick-cut (3 3/4 ounces) bacon (cut into large dices sauteed reserve the drippings, you should have 1-2 teaspoons)
- VEGETABLES AND BROTH
- 1 large (12 ounce) yellow onion (rough chopped)
- 1 leek (thick sliced, white and light green parts)
- 3 teaspoons fresh minced garlic
- 2 ribs (4 ounces) celery (rough chopped make sure to include the leaves)
- 2 peeled (6 ounces) carrots (rough chopped)
- 1 red pepper (seeds and ribs removed and rough chopped)
- 2 red (16 ounces) potatoes (large potatoes, peeled, and chopped, it is ok if these are a bit smaller; they will break up; and help to thicken the sauce)
- 7 to 9 ounces spinach, fresh (baby spinach, hard stems removed and rough chopped kale can also be substituted)
- 1 can (15 ounce) tomatoes (whole, rough chopped
- 30 ounces cannellini beans (two 15 ounce cans, drained and rinsed)
- 45 ounces low-sodium chicken broth (3 cans, 15 ounce each)
- 1/3 cup dry white wine
- 1 tablespoon chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 3 sprigs of thyme
- 1 teaspoon dried Italian seasoning
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- Garnish
- 3/4 to 1 cup crumbled feta cheese(you can substitute parmesan too)
How to Make
-
Step 1: Crock Pot ... Add the reserved bacon drippings to the crock pot; along with, all the vegetables, except for the spinach; and, toss to combine. Then, add the tomatoes, chicken, and chicken broth, white wine, Italian seasoning, bay leaves, thyme sprigs, salt, and pepper; then, mix to combine.
-
Step 2: Cook ... It will 5-7 hours on low heat until everything is cooked through. Remember, all crock pots cook differently. My smaller, older one, will take all 7 hours; however, my larger oval one, which is newer takes just a little over 5 hours. The newer ones do cook 'hotter.'
-
Step 3: Put on the cover, and plug it in. Remember, your chicken, vegetables, and sauce should NOT be ice cold; I like more of a room temperature. After 5 hours, take a peak. The carrots should be almost tender, the same with the chicken - not quite done. If they still have a ways to go, cover it back up and cook another 30-60 minutes. Then, add the beans, reserved bacon, and cook another 30 minutes. Check for seasoning once again.
-
Step 4: Note: If you decided to use Kale vs Spinach. You need to add the kale now, rather than right at the end of cooking. Kale takes longer to cook. Make sure to remove the tough stem, and then chop pretty fine. If using spinach, wait until the end of cooking to add it.
-
Step 5: Finish ... Mix the cold water with the cornstarch, and add half of it to the crock pot; mix to combine - this will thicken the sauce. Reserve the rest if you want to thicken the sauce even more. Next, add the spinach, parsley, basil, and stir. Cover and cook another 5-10 minutes, just to wilt the spinach; it doesn't take long.
-
Step 6: If you want to thicken the sauce more; add the rest of the cornstarch mixture, and mix. I don't like the sauce too thick - I mash up the veggies and tend to scoop that up with sauce; as well as the crusty bread. Season again with salt and pepper. Cover for another 5 minutes. It will thicken very quickly. At this point, turn the crock pot off.
-
Step 7: Serve and ENJOY! ... First, make sure to remove the thyme sprigs, and bay leaves. Then, serve in big bowls, garnish with Feta (my favorite), or parmesan; and, plenty of crusty bread, and maybe a fruit salad. It is hearty and delicious.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.