615 minutes
A comforting and aromatic chicken dish with garlic, cannellini beans, and herbs slow-cooked to perfection.
Cannellini Beans, drained
0 oz
Garlic Clove, smashed
each
0.25 fluid ounces
tablespoons
tablespoons
each
Dried Thyme, if fresh not available
teaspoons
teaspoons
Kosher Salt, to taste
teaspoons
Black Pepper, freshly ground, to taste
teaspoons
0 lb
Lemon Juice, freshly squeezed
tablespoons
Scallions, chopped
0 oz
Flat Leaf Parsley, chopped
tablespoons
1. Prepare the Slow Cooker Base
Combine the drained cannellini beans with the smashed garlic cloves, white wine, olive oil, white wine vinegar, fresh thyme sprigs or dried thyme, and red-pepper flakes in the slow cooker. Season generously with kosher salt and black pepper.
2. Add and Cook the Chicken
Season the chicken thighs with salt and pepper, nestling them into the slow cooker amongst the beans and garlic. Cook on high for 3 hours or on low for 6 hours, until the chicken is cooked through and tender.
3. Broil the Chicken
Transfer the cooked chicken thighs to a foil-lined sheet pan and place under the broiler for 2 to 4 minutes, until the skin is golden brown and slightly caramelized.
4. Finish the Beans
Stir the lemon juice, scallions, and fresh parsley into the beans still resting in the slow cooker.
5. Serve
Spoon the garlicky beans onto plates and top with the broiled chicken thighs. Serve hot.
Opt for bone-in, skin-on chicken thighs or drumsticks to enhance flavor and retain moisture; whole chicken should fit in the slow cooker.
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.
Caramelize the chicken in a skillet before slow cooking to improve flavor and texture.
Use fresh, plump cloves of garlic for the best flavor, avoiding pre-peeled or processed alternatives.
Cook on low for 6-8 hours to allow flavors to meld and chicken to become tender.
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