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.
Servings: 12
Ingredients
- 1 pound navy beans (dry)
- 4 cloves garlic, minced
- 1 yellow onion
- 4 stalks celery, chopped
- 1 green bell pepper, chopped
- 2 red bell peppers, chopped
- ½ bunch flat leaf parsley (large stems removed and roughly chopped)
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1 tablespoon Creole seasoning blend
- 1 teaspoon dried oregano
- 1-1/2 teaspoons smoked paprika
- Black pepper
Instructions
- 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.
- Serve alone or over a bed of rice.
Notes
Serving size: 1 cup, without rice
WW Points: 0
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 6 PointsPlus (Old plan) There is quite a lot of chopping required for this recipe, which is not a problem if you are like me and find chopping vegetables kinda relaxing. If you don't, you may want to cut them up the night before and place them in a zip-lock bag or covered container in the refrigerator, so in the morning everything is ready to go. Unfortunately, chicken breasts are NOT a good substitute here because they become too dry and stringy when cooked more than 4 to 6 hours in my slow cooker.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 6 PointsPlus (Old plan) There is quite a lot of chopping required for this recipe, which is not a problem if you are like me and find chopping vegetables kinda relaxing. If you don't, you may want to cut them up the night before and place them in a zip-lock bag or covered container in the refrigerator, so in the morning everything is ready to go. Unfortunately, chicken breasts are NOT a good substitute here because they become too dry and stringy when cooked more than 4 to 6 hours in my slow cooker.
Nutrition
Serving: 1cup, without rice | Calories: 257kcal | Carbohydrates: 26g | Protein: 20g | Fat: 8g | Fiber: 10g