Slow-Cooker Lemon-Rosemary Chicken, White Bean & Kale Stew
A cozy, hands-off slow-cooker dinner that tastes like it simmered all day: tender chicken in a creamy white-bean, kale, and rosemary broth. Finished with lemon and olive oil, it’s hearty, bright, and very weeknight-friendly.
Back to full listIngredients
- Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! ~1 lb (or use thighs if preferred) $5.49/lb (sale)
- Organic Kale (or Organic Lacinato/Purple Kale) ~6 oz, stems removed, chopped $2.99
- Simple Truth Organic® Whole Carrots Bag 2 medium carrots, diced $3.29 (2 lb)
- Organic Jumbo Yellow Onions 1 small onion, diced $2.19/lb
- Organic Garlic 3 cloves, minced $6.99/lb
- Organic Collard Greens (optional swap for kale) Use instead of kale if you prefer $2.99
Instructions
- Prep: Dice 1 small onion, dice 2 medium carrots, and mince 3 garlic cloves. Strip stems and chop ~6 oz kale (about 3 packed cups). Cut ~1 lb chicken breast into large 2-inch chunks (or leave whole if you prefer shredding later).
- Slow cooker: Add diced onion, diced carrots, and minced garlic to the slow cooker. Add 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried rosemary (or Italian seasoning), and a pinch of chili flakes (optional).
- Slow cooker: Add ~1 lb chicken pieces. Pour in 3 cups chicken broth (or water + bouillon). Add 2 cans (15 oz each) cannellini beans, drained and rinsed.
- Slow cooker: Cook on LOW 4–5 hours or HIGH 2–3 hours, until chicken is cooked through and tender.
- Stove (optional thickening, 5 minutes): Scoop out 1/2 cup beans and mash with a fork; stir back in to thicken. Or use an immersion blender for 5–10 seconds—don’t fully puree.
- Finish: Stir in chopped ~6 oz kale. Cover and cook on HIGH 10–15 minutes until wilted and tender.
- Finish: Stir in 1 Tbsp olive oil and juice of 1/2 lemon (or 1–2 Tbsp). Taste and adjust salt/pepper. If you want it creamier, stir in 2–3 Tbsp plain yogurt or a splash of cream (optional).
- Serve: Bowl up as-is, or serve with toasted bread if you have it (not required).
Health notes: ~550–750 kcal per serving. Healthiness: High-protein, high-fiber (beans + greens), relatively low added fat. Use chicken breast for leaner; thighs for more richness.
Drink pairing: Wine: This is a white-wine-with-dinner kind of stew—herbal, lemony, and savory. Suggested styles: Sauvignon Blanc; Verdicchio; Pinot Noir (light-bodied, if you want red). Local(ish) picks in WA: Chateau Ste. Michelle Sauvignon Blanc; Ryan Patrick “Rock Island” Chardonnay (if you want slightly richer); many WA Pinot Noirs (Columbia Gorge/Willamette nearby) work nicely if kept light.