Description
This Crockpot Chicken Pot Roast with White Beans and Rosemary redefines weeknight comfort with its tender chicken and earthy white beans. Perfect for chilly evenings, it delivers maximum flavor with minimal effort.
Ingredients
Scale
- 2–3 pounds bone-in, skin-on chicken thighs or breasts
- 2 cans (15 oz each) canned cannellini beans or great northern beans, rinsed
- 2–3 chopped carrots
- 2–3 chopped celery stalks
- 1–2 chopped onions
- Small new potatoes, quartered or Yukon Golds, cubed
- Fresh rosemary sprigs
- 4–6 cloves fresh minced garlic
- 4 cups chicken broth (low-sodium recommended)
- 1 tablespoon tomato paste
- Salt to taste
- Freshly ground black pepper to taste
- Pinch of dried thyme or all-purpose poultry seasoning blend
- Splash of non-alcoholic white wine alternative or chicken broth with a splash of apple cider vinegar
Instructions
- Prepare Your Vegetables: Start by peeling and chopping your carrots, celery, and onions into roughly 1-inch pieces. If using potatoes, quarter or cube them to a similar size. Mince your garlic.
- Sear the Chicken (Optional, but Recommended): Heat a large skillet over medium-high heat with a tablespoon of olive oil. Season your chicken pieces generously with salt and pepper. Sear the chicken skin-side down for 3-5 minutes until golden brown and crispy. Flip and sear for another 2-3 minutes.
- Layer in the Crockpot: Place the chopped onions, carrots, celery, and potatoes evenly at the bottom of your slow cooker. Sprinkle with half of your minced garlic.
- Add Chicken and Beans: Arrange the seared chicken pieces over the vegetables. Scatter the rinsed white beans around the chicken and vegetables. Add the remaining minced garlic and the fresh rosemary sprigs.
- Create the Liquid Base: In a small bowl, whisk together the chicken broth, tomato paste, the non-alcoholic white wine alternative (or apple cider vinegar if using), a teaspoon of salt, and half a teaspoon of black pepper. Pour this mixture evenly over everything in the crockpot.
- Cook Low and Slow: Cover your crockpot and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is fall-apart tender and the vegetables are soft.
- Finish and Serve: Once cooked, carefully remove the rosemary sprigs. Shred the chicken right in the pot using two forks, or serve the pieces whole. Give everything a good stir and taste for seasoning, adding more salt and pepper if needed.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Searing the chicken enhances flavor. Fresh rosemary is essential for this dish. Don't overcrowd the slow cooker for even cooking. For a thicker sauce, whisk cornstarch with cold water and add to the liquid after cooking.