Garlic Rosemary Chicken & White Beans

Servings: 5–6 | Calories: ~450 per serving | Estimated Cost: ~$8–$10 total

This clean crockpot garlic rosemary chicken and white beans is rustic, cozy, and made with simple whole ingredients. Slow-simmered herbs and garlic create deep comfort flavor without cream, seed oils, or heavy sauces—perfect for an easy, nourishing dinner.

Why You’ll Love This Recipe

• Dump-and-go crockpot meal
• Cozy herb-forward flavor
• Naturally creamy from beans
• High-protein and filling
• Great for leftovers

Ingredients

• 2½ lbs chicken breasts or thighs
• 2 cups chicken broth
• 2 cans white beans, drained
• 5 cloves garlic, smashed
• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp apple cider vinegar

Instructions

• Add chicken and chicken broth to the crockpot.
• Add garlic, rosemary, salt, and black pepper.
• Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
• Shred the chicken directly in the crockpot.
• Stir in the white beans.
• Cook on HIGH for 15–20 minutes, stirring once.
• Stir in apple cider vinegar.
• Let rest 5 minutes before serving.

Clean Ingredient Notes

• Use beans with only beans, water, and salt listed.
• Fresh rosemary gives the best flavor.
• Vinegar balances the richness naturally.

Substitutions & Variations

• Swap rosemary for thyme or sage.
• Add carrots during the last hour.
• Serve over mashed potatoes if desired.

Storage Instructions

• Refrigerate up to 4 days.
• Reheat gently with extra broth if needed.
• Freezes well up to 2 months.