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Tuscan White Bean Chicken

Cannellini beans are the secret to creaminess without cream — their starch thickens the broth as they cook. Sun-dried tomatoes bring concentrated umami so you don't miss the fat, and a handful of spinach stirred in at the end adds color and iron.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes, drained
  • 1/2 cup chopped sun-dried tomatoes in oil drained
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups fresh baby spinach
  • 1/4 cup grated Parmesan optional, for serving
  • Fresh basil chopped (for serving)

Method
 

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker. (They cook most evenly when they're not stacked.)
  2. Add the beans, diced tomatoes, sun-dried tomatoes, onion, garlic, broth, oregano, basil, red pepper flakes, salt, and pepper. Stir gently to combine.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken shreds easily with a fork.
  4. Remove the chicken to a cutting board and shred with two forks.
  5. Stir the spinach into the hot bean mixture — it wilts in about 2 minutes.
  6. Return the shredded chicken to the pot and stir. Taste and adjust salt.
  7. Serve over cauliflower rice or whole-grain toast, topped with Parmesan and fresh basil.