Creamy Tuscan White Bean and Chicken Crockpot Dinner
A comforting and easy crockpot dinner featuring tender chicken breasts, creamy cannellini beans, spinach, and a luscious Parmesan sauce infused with Tuscan herbs and sun-dried tomatoes. Perfect for busy weeknights and cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Tuscan, Italian-inspired
Ingredients
- 1.5 pounds skinless, boneless chicken breasts
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1/2 cup chopped sun-dried tomatoes (oil-packed preferred)
- 4 cloves garlic, minced
- 4 cups loosely packed fresh spinach (about 4 oz)
- 2 cups low sodium chicken broth
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil (optional, for sautéing garlic and tomatoes)
Instructions
- Rinse and drain the cannellini beans well to remove excess sodium and canning liquid. Chop the sun-dried tomatoes and mince the garlic. Wash and loosely chop the fresh spinach if desired. (About 10 minutes)
- Optional: In a small skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and sun-dried tomatoes, cooking for 2-3 minutes until fragrant. This step adds depth but is not required. (5 minutes)
- Place the chicken breasts at the bottom of the crockpot. Pour in the rinsed beans, sautéed garlic and tomatoes (or raw if skipping sauté), Italian seasoning, salt, and pepper. Pour in the chicken broth and stir gently to combine. (5 minutes)
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through, and the beans are soft but not mushy.
- About 20 minutes before serving, stir in the heavy cream, grated Parmesan, and spinach. Cover and let the spinach wilt and the sauce thicken slightly. Taste and adjust salt and pepper as needed.
- Use two forks to shred the chicken slightly if desired to help the sauce coat every bite. If the sauce seems too thick, stir in a splash more broth or cream. (2 minutes)
- Ladle into bowls and garnish with extra Parmesan or fresh basil if desired. Serve with crusty bread or a simple side salad.
Notes
Rinse canned beans to reduce saltiness and metallic taste. Cooking on low heat yields juicier chicken and better flavor melding. Add cream and cheese near the end to prevent curdling. Shred chicken for better sauce absorption. Season gradually as broth and Parmesan add salt. If crockpot runs hot, check chicken at 5 hours to avoid overcooking. Can be adapted for vegetarian, low-carb, or spicy versions. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 400
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 6
- Protein: 35
Keywords: creamy Tuscan chicken, white bean chicken crockpot, easy crockpot dinner, slow cooker chicken recipe, healthy chicken dinner, weeknight dinner, comfort food