Slow Cooker Chicken and Navy Bean Stew

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recipe by Octopus Publishing

  • Time icon
    Total Time
    9hrs 20mins
  • Serves icon
  • Calories icon

This flavorful, slow-cooked stew is packed with beans, corn and potatoes for a warming dish that would be perfect after a long day. Brown your chicken thighs in a skillet first before cooking everything together for nine hours on low heat.

recipe updated Jul 6, 2020


  • Chicken thighs icon
    Chicken thighs
    1 ¼ (about 241.25 g)
  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Canned navy beans icon
    Canned navy beans
    383.06 g (about 2 cups)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Corn kernels icon
    Corn kernels
    198.62 g (about 1 cups)
  • New potatoes icon
    New potatoes
    283.75 g (about 5 ⅔)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • All purpose flour icon
    All purpose flour
    2 tbsp (about 16.2 g)
  • Chicken stock icon
    Chicken stock
    2 ½ cups (about 600 g)
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Wooden spoon
  • kCook icon Slow cooker
  • kCook icon Work surface
  • kCook icon Slow cooker bowl
  • kCook icon Large cast iron skillet
  • kCook icon Small bowl

Step preview

  1. Heat olive oil to a clean large cast iron skillet
  2. Add chicken thighs and onion to the large cast iron skillet
  3. Fry until lightly browned
  4. Stir in garlic clove and all purpose flour to the large cast iron skillet
  5. Mix in chicken stock to the large cast iron skillet gradually
  6. Add canned navy beans, red bell pepper, corn kernels, new potatoes, fresh thyme and salt & pepper to the large cast iron skillet
  7. Boil
  8. Transfer content of large cast iron skillet to slow cooker bowl and cover
  9. Cook in slow cooker until cooked through - 9 hr, low heat
  10. Stir well
  11. Serve
  12. Garnish with fresh thyme
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