Skinny Slow Cooker Creole White Beans with Chicken Recipe
Easy, healthy, satisfying and flavorful, we really enjoyed these slow cooker Creole White Beans with Chicken recipe. It's one we were happy to eat several times during the week. Serve in a bowl like chile or over rice.
½bunch flat leaf parsley (large stems removed and roughly chopped)
2poundsboneless, skinless chicken thighs, trimmed of excess fat
1tablespoonCreole seasoning blend
Ideal slow cooker size: 6-Quart.
Place the beans in a large bowl and cover with water. Soak the beans overnight (8 hours) in the refrigerator OR, place the beans in a large pot, cover with water, and bring to a boil over high heat. Boil for one minute, turn the heat off and let the beans sit, covered, for one hour. Drain the beans in a colander.
Place the drained beans in your slow cooker. Add the garlic, onion, celery, bell pepper and half the parsley. (Save the rest for garnishing at the end.) Stir to combine.
Nestle the chicken thighs down into the sautéed vegetables. Add the Creole seasoning, oregano, smoked paprika, some cracked black pepper, and 6 - 7 cups of water. Stir gently to distribute the spices, but not to disturb the thighs.
Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours, OR until the beans are tender. (If your beans are older they make take longer.)
Remove the chicken thighs and use two forks to shred the meat.
Use a large wooden spoon to smash some of the beans against the side of the slow cooker to help the liquid thicken a bit. Taste the beans and adjust the salt and/or Creole seasoning if desired. Return the shredded chicken to the pot and top with fresh chopped parsley.