Slow-Cooked Chicken and Bean Casserole
A hearty and budget-friendly chicken and bean casserole that's perfect for family dinners, packed with flavor and nutrients.
15 min
Prep
75 min
Cook
4
Serves
450
Calories
Macros · per serving
40g protein
35g carbs
18g fat
Ingredients
For 4 servings
- 8 chicken thigh
- 2 tablespoon olive oil
- 1 onion
- 4 clove garlic
- 2 carrot
- 2 celery stalk
- 2 cup canned diced tomato
- 2 cup canned white beans
- 2 cup chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt — to taste
- black pepper — to taste
- 2 bay leaf
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Season the chicken thighs with salt and black pepper.
- 3
In a large oven-safe pot, heat the olive oil over medium heat.
- 4
Brown the chicken thighs on both sides until golden, about 5 minutes per side. Remove and set aside.
- 5
In the same pot, add chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté until vegetables are softened, about 8 minutes.
- 6
Add the canned diced tomatoes, canned white beans, chicken stock, dried thyme, dried rosemary, and bay leaves. Stir to combine.
- 7
Return the chicken thighs to the pot, nestling them into the liquid and vegetables.
- 8
Cover the pot with a lid and transfer to the preheated oven.
- 9
Bake for 60-75 minutes, or until the chicken is tender and fully cooked through.
- 10
Remove the bay leaves before serving. Adjust seasoning with additional salt and pepper if needed.
Cook it this week.
NeatEat plans Slow-Cooked Chicken and Bean Casserole — and the rest of your week — around your budget, groceries included.