Slow Cooker Chicken with Swiss Chard, Cannellini Beans, and Roasted Red Pepper Cream Sauce

Name: Slow Cooker Chicken with Swiss Chard, Cannellini Beans, and Roasted Red Pepper Cream Sauce
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup yellow onion; 4 cloves garlic; 6.3 oz roasted red peppers; 2 cups cooked cannellini beans; 6 cups Swiss chard; 1 cup chicken broth; 1/2 cup heavy cream; 2 tsp sweet paprika; 1 tsp dried oregano; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp white wine vinegar; 2 tbsp fresh parsley

An original slow cooker dish featuring tender chicken thighs slowly cooked with onion, garlic, and roasted red pepper, then finished with Swiss chard and cannellini beans in a smooth, creamy sauce. Comforting, flavorful, and perfect as a complete meal.

20 minPrep

240 minCook

260 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
150 g yellow onion (en pluma fina)
12 g garlic (chopped)
180 g roasted red peppers (escurridos and chopped)
400 g cooked cannellini beans (escurridas and enjuagadas)
180 g Swiss chard (without stalks duros and troceadas)
240 ml chicken broth (low sodium if possible)
120 ml heavy cream (at room temperature)
4 g sweet paprika
1 g dried oregano
15 ml olive oil
6 g salt (or to taste)
1 g black pepper (freshly ground)
15 ml white wine vinegar
8 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

445 kcal

Calories

34 g

Protein

19 g

Carbs

25 g

Fat

6 g

Fiber

13 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. In the slow cooker insert, add the yellow onion, garlic, and roasted red peppers. Pour in the chicken broth, olive oil, sweet paprika, dried oregano, salt, and black pepper, then mix well.
2
2. Add the boneless skinless chicken thigh pieces, coating them with the mixture underneath.
3
3. Cover and cook on low for 4 hours, until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).
4
4. Uncover, then add the cooked cannellini beans, chopped Swiss chard, and heavy cream. Stir gently so the beans do not break up too much.
5
5. Cover again and cook for 20 to 30 more minutes on high, until the Swiss chard is wilted and the sauce is fully hot, ideally around 165°F (74°C).
6
6. Turn off the slow cooker, add the white wine vinegar, and stir to balance the sauce.
7
7. Taste and adjust with more salt and black pepper if needed. Serve hot with fresh parsley on top.

Chef tips

For a smoother sauce, blend the roasted red peppers with the chicken broth before adding them. If you prefer a thicker texture, let the dish rest for 5 minutes before serving.

Substitutions

You can substitute Swiss chard with spinach, and cannellini beans with other white beans. The heavy cream can be replaced with lactose-free cooking cream, although the flavor will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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