As soon as I saw this recipe on foodgawker, I knew I had to try it. It combines things I’ve loved since I was a child: soup and chicken – and things I’ve come to love over the last year or so: sausage and white beans. The fact that it’s made in a slow cooker makes it all the more appealing. It is a delicious, hearty stew that is incredibly satisfying and will “stick to your ribs”, as my father says.
The original recipe was a large batch and wouldn’t have fit in my 4-quart slow cooker, so I scaled it down a bit to make approximately 4-5 servings. It requires just a few minutes of prep time, and then off into the slow cooker it goes for the next 6 hours, filling your house with a mouthwatering aroma. I used chicken sausage to make it a little lighter, and found that the flavor complimented the soup perfectly. If you love comfort food, this stew is for you.
Chicken, Sausage & White Bean Stew
slightly adapted from Apple A Day Slow Cooker Chicken Stew with Sausage, White Beans, and Spinach
makes 4-5 servings
- 1 Tbsp olive oil
- 1 1/2 cups diced onion
- 4 cloves garlic, minced
- 1 tsp oregano
- 1/4 tsp red pepper flakes
- 1/3 cup flour
- 3 1/2 cups low-sodium chicken stock
- 1 lb. skinless, boneless chicken thighs
- 3 links chicken sausage (about 9 oz. total), diced
- 2 bay leaves
- 2 sprigs rosemary and 2 sprigs thyme
- 1 15. oz can cannellini beans, rinsed and drained
- 4-5 cups fresh spinach or kale, torn into small pieces
- salt and pepper, to taste
- parmesan cheese
- In a medium-sized cooking pot, heat olive oil. Add diced onion and cook for about 10 minutes, until softened. Stir in garlic, oregano, and red pepper flakes and cook for an additional 1-2 minutes.
- Sprinkle in the flour and stir, making sure it’s well-distributed and onions are coated in it.
- Pour in about 1/2 cup of the chicken stock, scraping up any bits of onion that are stuck to the pot. Cook for about 1 minute.
- In your slow cooker, coat inside with cooking spray and place the chicken thighs at the bottom of the pot. Season well with salt and pepper. Pour onion-flour mixture on top, along with the remaining chicken stock, chicken sausage, bay leaves, rosemary, thyme, and beans.
- Cover and cook on high for 4 hours or low for 6-7 hours. In the last remaining 20 minutes, stir in spinach or kale and cook until wilted. My chicken had completely fallen apart at this point, but if yours is still in large chunks, you may need to shred it and then return it to the pot.
- Serve soup with parmesan cheese and enjoy 🙂
Also, I thought I’d mention quickly that yesterday was the first anniversary of this Hungry Hannah. Yay! In one year, this blog has reached almost 50 thousand views and has gained 79 followers. Thank you to all those who helped me get to this point and I look forward to sharing more recipes with you! 🙂