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ALL OF THE BEANS.
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Beans Slow Cooker Chicken Casserole
Recipe created for Bush's® Beans by Connie Guttersen, PhD, RD, nutrition instructor at the Culinary Institute of America and author of "The New Sonoma Diet" & "The Sonoma Cookbook."
- Prep Time
5 Mins
- Cook Time
3 Hours
- Serves
6
Ingredients
- 4½ Tbsp olive oil
- 8 bone-in, skin-on chicken thighs or boneless, skinless
- 2 onions, chopped
- 4 carrots, peeled, cut in ½-inch pieces
- 2 cloves garlic, chopped
- 1 cup chicken broth
- ¼ tsp dried thyme or 4 sprigs thyme
- ¼ tsp dried rosemary or 1 sprig rosemary
- 2 cans (15.8 oz) Bush's® Great Northern Beans, drained and rinsed
- 2 cups bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ tsp dried parsley or ½ cup fresh parsley, chopped
Cooking Instructions
- 1HEAT
Heat 1/2 tablespoon oil over medium-high heat in large skillet.
- 2COOK
Once oil is hot, add chicken using tongs (skin side down if using skin-on chicken). Cook 3 to 5 minutes or until skin is brown but chicken is raw.
- 3ADD
Add onions, carrots and garlic to pan and cook 5 minutes or until translucent.
- 4SIMMER
Add chicken broth, thyme and rosemary and bring to a simmer.
- 5ADD
Add 1/3 beans to slow cooker. Top with 1/2 chicken mixture, add another 1/3 beans then layer remaining chicken mixture and top with remaining beans.
- 6COOK
Cook in slow cooker on low heat for 3 hours or until chicken is tender.
- 7TOPPING
While mixture is cooking, heat remaining oil in large skillet over medium heat. Add bread crumbs and stir 5 minutes or until golden brown. Remove from heat. Add cheese and parsley and set aside. Once chicken is tender and internal temperature is at least 165°F, sprinkle bread crumb mixture on top of casserole and serve.