Slow Cooker Chicken and Navy Bean Stew

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    9hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    374

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 Jun 7, 2019

Ingredients

  • Olive oil icon
    Olive oil
    30ml
  • Chicken thighs icon
    Chicken thighs
    119g
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    12g
  • All purpose flour icon
    All purpose flour
    16g
  • Chicken stock icon
    Chicken stock
    600ml
  • Red bell pepper icon
    Red bell pepper
    150g
  • Corn kernels icon
    Corn kernels
    198g
  • Canned navy beans icon
    Canned navy beans
    as needed
  • New potatoes icon
    New potatoes
    283g
  • Fresh thyme icon
    Fresh thyme
    about 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. Prep and set aside chicken thighs: boned, skinned & cubed
  2. Prep and set aside onion: sliced
  3. Prep and set aside garlic clove: finely chopped
  4. Prep and set aside red bell pepper: cored, seeded & sliced
  5. Prep and set aside corn kernels: drained
  6. Prep and set aside canned navy beans: drained
  7. Prep and set aside new potatoes: sliced
  8. Get a clean large cast iron skillet
  9. Heat olive oil
  10. Add prepared chicken thighs
  11. Add prepared onion
  12. Fry until lightly browned
  13. Stir in prepared garlic clove
  14. Stir in all purpose flour
  15. Mix in chicken stock gradually
  16. Add prepared red bell pepper
  17. Add prepared corn kernels
  18. Add prepared canned navy beans
  19. Add prepared new potatoes
  20. Add fresh thyme
  21. Add salt & pepper
  22. Boil
  23. Transfer content of large cast iron skillet to slow cooker bowl and cover
  24. Cook in slow cooker until cooked through - 9 hr, low heat
  25. Stir well
  26. Serve
  27. Garnish with fresh thyme
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