White Bean & Rosemary Chicken

Servings: 5–6 | Calories: ~440 per serving | Estimated Cost: ~$7–$9 total

This easy crockpot white bean and rosemary chicken is a simple, rustic comfort meal made with whole ingredients and no seed oils. Slow-cooked chicken, creamy white beans, and fresh rosemary create a hearty, nourishing dinner that feels cozy without being heavy.

Why You’ll Love This Recipe

• Hearty without cream or pasta
• Clean, whole ingredients
• High-protein and filling
• Rustic comfort flavor
• Great for leftovers

Ingredients

• 2½ lbs chicken breasts or thighs
• 2½ cups chicken broth
• 2 cans white beans, drained and rinsed
• 3 cloves garlic, minced
• 1½ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh rosemary, finely chopped
• ½ tsp dried thyme
• 1 tbsp olive oil or butter
• 1 tbsp apple cider vinegar

Instructions

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

Clean Ingredient Notes

• Use beans with only beans, water, and salt.
• Fresh rosemary provides the best flavor.
• Vinegar brightens without heaviness.

Substitutions & Variations

• Add spinach during the last 5 minutes.
• Serve with crusty bread or rice if desired.
• Swap rosemary for sage in fall months.

Storage Instructions

• Refrigerate up to 4 days.
• Reheat gently with extra broth.
• Freezing is possible but beans soften further.