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Crockpot Chicken and Bean Stew

This hearty Crockpot Chicken and Bean Stew is slow-cooked to tender perfection, featuring flavorful chicken thighs, creamy beans, and smoky tomatoes. The dish develops a rich, thick consistency with aromatic herbs and spices, creating a comforting and rustic appearance that’s perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skinless for less fat
  • 1 can black beans rinsed and drained
  • 1 can crushed tomatoes unsalted preferred
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 cup chicken broth or vegetable broth
  • 1 tsp cumin ground
  • 1 tsp paprika smoked or sweet
  • 2 bay leaves bay leaves
  • to taste salt and pepper for seasoning
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1 whole lemon or lime for squeezing at the end

Equipment

  • Crockpot
  • Skillet
  • Knife & chopping board
  • Can opener
  • Forks & Tongs

Method
 

  1. Start by chopping the onion and mincing the garlic, then set them aside for sautéing.
  2. Heat a tablespoon of oil in a skillet over medium heat. Add the chopped onions and sauté until they turn translucent and fragrant, about 3-4 minutes. This step builds a flavorful base for the stew.
  3. Meanwhile, season the chicken thighs with salt, pepper, cumin, and paprika. If you have time, sear them in the skillet for 2-3 minutes per side until lightly browned; this adds extra depth of flavor.
  4. Place the chicken thighs into the crockpot. Add the sautéed onions and garlic on top, then pour in the crushed tomatoes and chicken broth. Toss in the bay leaves for flavor.
  5. Carefully stir everything together to combine the flavors, then cover and set the crockpot to low. Let it cook for 6 to 8 hours until the chicken is fall-apart tender and the flavors meld beautifully.
  6. Once cooking time is up, carefully remove the chicken thighs and shred them with two forks. Return the shredded chicken to the stew, stirring to distribute evenly.
  7. Add the rinsed black beans to the stew and stir. Squeeze fresh lemon or lime juice into the pot to brighten the flavors, then remove the bay leaves.
  8. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro for a fresh herbal note.
  9. Serve the hearty stew hot, with a squeeze of lemon or lime, and enjoy the comforting aromas and tender textures that make this dish a true hug in a bowl.

Notes

For extra richness, stir in a spoonful of tomato paste or a splash of cream before serving. You can also add other vegetables like carrots or bell peppers for more color and nutrition.