Easy Slow Cooker Chicken and Bean Stew simmered with garlic, onions, tomatoes, ginger, thyme and Caribbean spices. Comfort food never tasted so good! Pull out your slow cooker cause you’re going to want to make this ASAP!
My first slow cooker was an impulse purchase, and I got it because it was dead cheap. Sadly, it collected dust for MANY MANY years and to tell you the truth, for the life of me, I can’t really remember what happened to it.
This time, I am not going to let that happen; I bought this one with the intention of putting it to WORK. I’m getting my money’s worth. In fact, I have recipes lined up to try or remake in this crockpot. So be prepared.
This slow cooker chicken and bean stew has been crossed off that list. It’s quickly becoming a staple in my household. Incredibly popular when I serve it to a crowd and incredibly easy to make, with just about 10 minutes of prep time required.
Make it with canned beans or leftover beans – it’s quicker this way. I always boil more beans than needed and freeze to make soups and stews. No preference here, any beans will suffice.
Same with chicken, you can use boneless, or bone-in chicken breast or thighs. I used leftover bone-in chicken from a previous recipe and just took the skin off.
Notes
- Since slow cookers mellow out the flavors of spices, it’s always good to adjust your spices as needed towards the end of the cooking.
- If you don’t own a slow cooker, you can always make this stovetop too, it’s just that easy and practical. Just follow the same instructions and instead of adding everything into the pot, you add some stock, bring it to a boil and then reduce the heat and let it simmer until chicken is cooked through. Easy!
- When adding chicken, it is a great idea to brown the chicken first, for a few minutes, sauté the garlic, onions and other spices stove top, before adding to the crockpot. Seriously adds flavor.
- If you want to throw everything in the crockpot and cook away, that’s fine too. I always brown before adding to the slow cooker.Â
- After making this chicken and beans, you MUSTÂ make this corn bread. You would thank me later. Incredibly Delicious!
It’s a match made in heaven.
Enjoy!!
Slow Cooker Chicken and Beans
Ingredients
- 2 – 2 1/2 pounds chicken breast or thighs
- 2- tablespoon canola oil
- 1 onion finely chopped
- 2-3 green onion diced
- 1 small jalapeno pepper seeded and minced (use scotch bonnet pepper if you want more heat)
- 1-1/2 Tablespoons minced garlic
- ½ teaspoon ground allspice
- 1/2 teaspoon cumin spice
- 1 1/2 teaspoon fresh thyme
- 2 teaspoon minced ginger
- 2 teaspoons smoked paprika
- 1 large bay leaf
- ¼-½ teaspoon cayenne pepper
- 2-3 medium tomato chopped
- 4 cups cooked beans or 1-2 15oz. cans rinse and drained
- 2 cups chicken broth or more
- 1 tablespoon chicken bouillon powder optional
- Salt and white pepper to taste
- Fresh cilantro/parsley leaves optional
Instructions
- Place chicken thighs in a large bowl. Then season with your preferred seasoning, salt or marinate with garlic, ginger, paprika, white pepper and thyme.
- When ready to cook, heat up a skillet or large sauce pan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is golden brown. Remove and place in the crockpot. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil or add more if needed.
- Add the onions, garlic, green onions, thyme, ginger,cumin, paprika, all spice, jalapeño and sauté, stirring occasionally, until onions are soft and translucent, about 4-5 minutes. Add to crockpot.
- Then add beans, chicken broth, tomatoes, bay leaf, bouillon powder, and salt. Cover and cook on high for about 3-4 hours.
Stove top method
- Reduce the heat, cover and simmer gently for about 35 minutes or more until chicken is tender and has reached desired consistency.
- Adjust seasonings and thickness of soup according to preference with broth and spices.
- Remove shredded chicken, if desired, and serve warm with corn bread. Garnish with parsley ,green onions or cilantro.
Tips & Notes:
- Since slow cookers mellow out he flavors of spices, it’s always good to adjust your spices as needed towards the end of the cooking.
- If you don’t own a slow cooker, you can always make this stovetop too, it’s just that easy and practical. Just follow the same instructions and instead of, adding everything into the pot, you add some stock, bring it to a boil and then reduce the heat and let it simmer. Until chicken cooked through. Easy!
- When adding chicken, it is a great idea to brown the chicken first, for a few minutes, sauté the garlic, onions and other spices stove top, before adding to the crockpot. Seriously adds flavor.
- If you want to throw everything in the crockpot and cook away, that’s fine too, but sauté and I always brown before adding to slow cooker.
Nutrition Information:
When ready to cook heat up a skillet or large sauce pan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is golden brown: remove and place in the crockpot.
Add the onions, garlic, thyme, ginger, paprika, all spice, jalapeño and sauté, stirring occasionally, until onions are soft and translucent, about 6-7 minutes. Add to crockpot
Gem Louise says
I made this last night exactly as the recipe reads. It was delicious!! Thank you for sharing.
I will definitely be making this again and my housemate has asked for the recipe too. It was a hit!
Immaculate Bites says
Wow! Thank you, Gem Louise! 🙂
D says
Banging recipe easy to make this !
Can’t go wrong. Tasty chicken dish.
ImmaculateBites says
Great . Thanks
Jessica says
Can I use dried pinto beans?? If so would it be the same steps?
Imma says
Yes, I would recommend soaking the beans overnight. However, I have not tried them that way so please let me know how it turns out.
Sophie says
Everything was absolutely delicious! I would add more pineapple in the muffins next time. Thanks
ImmaculateBites says
Awesome! Thanks for the feedback.
Patty Rabitz says
Fantastic dish. So much flavor. Served it over thick noodles. Thank you.
imma africanbites says
Glad you love it, Patty.
James Deaton says
Different beans need different cooking times. Also tomatoes affect the cooking times of beans so that needs to be adjusted. I would also look at the typos in your blog. That affects things a lot as well
Bruce Bowen says
I don’t see anywhere what kind of beans you used, you just say beans.
ImmaculateBites says
Any beans would be fine. I used kidney red beans.
Erica Gerard says
Holy cow this was delicious! I made it exactly how you suggested in the slow cooker and it might be my favorite slow cooker recipe of all time. I squeezed in some lime at the end but otherwise made as is. This is a keeper!
ImmaculateBites says
YESS!! So happy to hear this! Thank you so much!
Brandi says
Do you have the proportions for marinating the chicken with the ginger, thyme, etc and are you using any liquid in the marinade? I’m not as advanced as to trust myself on that.
ImmaculateBites says
You can start with these proportions here.
¼ teaspoon minced ginger
½ teaspoon minced garlic
½ teaspoon thyme
½ teaspoon smoked paprika
1/2 teaspoon white pepper
Brandi says
Thank you!
Brandi says
I have made this soooo many times now. My family turns up their nose while it’s cooking but somehow it magically disappears when it’s done. It is so good that I wish it were cold out again already. The only things I do differently are breasts instead of thighs, cannellini beans and we hate the ‘smoked’ paprika. Otherwise this is a favorite again and again. Thank you so much!!!
Francesca says
I made this and it was amazing! This is definitely going in my keeper shelf.
Thanks!
ImmaculateBites says
Awesome! Thanks for taking the time to let me know, Francesca.
Chelsea Mapp says
I only have cherry tomatoes. Is it okay if I use that or should I use a can of diced tomatoes instead? Also if I need more beans can I add some butter beans?
Thank you! Looks delicious
ImmaculateBites says
Yes to cherry tomatoes and butter beans.
Kerry says
The recipe looks great and I’m preparing things now to make it, but I’m not clear about the “marinade” step. If I don’t use a seasoning salt, are the ingredients for the marinade the same as the ingredients listed for the later step, i.e. if I use the fresh thyme, ginger, paprika, etc. now, do I not add those ingredients again in step 3? Also, is there a wet component of the “marinade”?
ImmaculateBites says
I used dried ingredients to season the Chicken – they are optional. You can use seasoned salt . The list of fresh ingredients are for the beans.
There is no wet component to the seasoning here. However, you can use some additional wet ingredients to spice it up , if you like .
Jt says
This better be good. Gonna try it tonight overnight.
Mal says
This was so good. I take liberty with recipes. If I don’t have an ingredient, I leave it out or substitute. Turkey wings, no paprika. I’ll be back to Africanbites for more inspiration.
ImmaculateBites says
Awesome! So happy to hear this! I feel recipes are just a guide. Thank you for taking the time to provide feed back! I do appreciate you.
chrystal says
It tastes delicious! i dont know if its me.. but it taste the same as the Moroccan stew haha.
did i so something wrong? oke its not exactly the same but a lot of similarities.
thanks for sharing! second week i tried your stews.
ImmaculateBites says
My Pleasure ! You are right they do have similarities. However, the Moroccan stew has different flavor profile and has the addition of olives. Thanks for taking the time to share your thoughts.