Slow Cooker Chicken and Navy Bean Stew

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    9hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    230

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 Oct 8, 2019

Ingredients

  • Chicken thighs icon
    Chicken thighs
    1.25
  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    2
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Corn kernels icon
    Corn kernels
    1⅛ cups
  • Canned navy beans icon
    Canned navy beans
    13.5 cans (as needed)
  • New potatoes icon
    New potatoes
    10 ounces (about 5¾)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • All purpose flour icon
    All purpose flour
    2 tbsp (16g)
  • Chicken stock icon
    Chicken stock
    2.5 cups (600ml)
  • Fresh thyme icon
    Fresh thyme
    4 sprigs
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • 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 the large cast iron skillet
  5. Mix in chicken stock to the large cast iron skillet gradually
  6. Add red bell pepper, corn kernels, canned navy beans, 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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