Slow Cooker Chicken and Navy Bean Stew
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 9hrs 20mins
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- Serves
- 4
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- Calories
- 699
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 Mar 3, 2022
Ingredients
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- Chicken thighs
- 1 ΒΌ
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- Onion
- 1
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- Garlic clove
- 2
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- Canned navy beans
- 385 g
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- Red bell pepper
- 1
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- Corn kernels
- 200 g
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- New potatoes
- 285 g
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- Olive oil
- 2 tablespoons
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- All purpose flour
- 2 tablespoons
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- Chicken stock
- 600 ml
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- Fresh thyme
- 4 sprigs
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- Salt & pepper
- as needed
Tools
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Stove
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Slow cooker
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Slow cooker bowl
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Large cast iron skillet
Step preview
- Heat olive oil to a clean large cast iron skillet
- Add chicken thighs and onion and fry until lightly browned
- Stir in garlic clove and all purpose flour to the large cast iron skillet
- Mix in chicken stock gradually
- Add canned navy beans, red bell pepper, corn kernels, new potatoes, fresh thyme and salt & pepper
- Bring to boil
- Transfer chicken and beans to the slow cooker bowl and cover
- Cook in slow cooker until cooked through - 9 hr, low heat
- Stir well and garnish with fresh thyme
- Serve with hot garlic bread