This recipe I found on Celeste’s blog: Sugar and Spice. It was worth making! My family loved it and it was very hearty and the flavors were delicious, especially for only taking 30 or so minutes to pull together. I loved it and will definitely be making it again. One perk is that I halved the recipe, which left me with 1/2 of a rotisserie chicken and several slices of bacon to use later. Just WAIT until you see what I threw together with those delicious ingredients.
Chicken and White Bean Stew
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INGREDIENTS:
4 slices bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
One 32-ounce container (4 cups) chicken broth
1 whole rotisserie chicken
Two 15.5-ounce cans small white beans, rinsed
4 cups fresh spinach leaves, stems removed and torn into smaller pieces
Salt and pepper
DIRECTIONS:
In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the spinach and season to taste with salt and pepper.
Source: Rachael Ray – http://www.foodnetwork.com/
{ 9 comments… read them below or add one }
Hi Jodee – you can use either arugula or spinach. The original recipe called for arugula but I prefer spinach so that is what I used and looks like I forgot to change the directions. Thanks for the heads up.
Hi Abby – I think this could work in the crockpot. The key will be getting the potatoes cooked through since vegetables take longer to cook in a crockpot. I would follow the steps in the recipe to cook the bacon and soften the onion and garlic and then I would add everything except the spinach to the crockpot (you could even use uncooked chicken since it will be in the crockpot for a long time) and then cook on low for 6-8 hours, checking the potatoes to see if they are done. About 10 minutes before serving, I would add the spinach and let wilt and warm in the soup. Let me know if you give it a try!
Melanie – just thought I’d drop a line to let you know it was a SUCCESS in the crockpot! It tasted SO good. I cooked the bacon & onion & garlic as the recipe stated and then added everything minus the spinach to the crockpot. Cooked on low for 6 hours and it was ready to go. I bought spinach, but completely forgot to add it at the end. Too much of a rush to get dinner onto the table.
YUM!!!!
This sounds delicious, and I’m excited to see what you did with the leftovers!
Abby – I am SO glad this dish was a success in the crockpot. Thanks for commenting back so that I and others who read this can know that it will work this way!
Hi, me again, is it spinach (as in the ingredient list) or arugula (in the directions) that you stir in at the end? Thanks! ps. you can respond here, I will check back!
What do you think it would take to alter this to work in the crockpot? Do you think it would work to follow all the directions but just leave it on low in the crockpot? Maybe the spinach would get too mushy and I should leave that out and just stir it in right before I set the table? I know you may not have as much time to comment back with the new baby.
I’ll check back in the comments section for your reply.
Thanks, I tried it last night and it was a hit! My 20 mo. old scarfed it up, I mean this kid was licking the bowl! I love that!