This crockpot chicken and bean stew is born from those moments when I look into the fridge and see leftover roast chicken paired with a can of beans, and I think, ‘There’s got to be a way to make this into something warm and satisfying.’ It’s a bit of a kitchen rescue, turning humble, everyday ingredients into a dish that feels like a small victory after a busy day. The slow cooker does all the heavy lifting, melting flavors together without fuss, which means I can focus on relaxing while it simmers away.

There’s something about the simplicity of this stew that feels honest—no fancy ingredients, just real, accessible stuff that comes together into something comforting. I love the way the chicken stays tender, the beans get creamy, and the spices add a gentle warmth that’s perfect for chilly evenings or when you need a quick, hearty meal. It’s a reminder that you don’t need a fancy recipe to make something truly satisfying.

This dish is also about reimagining leftovers and pantry staples, giving them a second life in a slow-cooked embrace. It’s a practical, no-nonsense recipe that fits into busy schedules but still delivers on flavor and comfort. Plus, the aroma that fills the house as it cooks—garlic, cumin, a hint of smoky paprika—makes it feel like a warm hug in a bowl, no matter how hectic the day.

This recipe is inspired by the idea of using leftover roast chicken and canned beans, transforming what might be seen as kitchen scraps into a comforting, hearty stew. It’s about giving new life to humble ingredients, turning them into a dish that feels like a warm hug on a busy day. The slow cooker becomes a magic box that melds flavors without fuss, making it perfect for those moments when time is tight but taste matters.

The story behind this recipe

This stew came about one rainy afternoon when I was rummaging through my pantry and fridge, looking for something to warm me up without much fuss. I had leftover chicken from dinner the night before, and a couple of cans of beans that I was about to forget I owned. Instead of letting them go to waste, I threw everything into the slow cooker, added some spices, and let it do its magic. The smell that filled the house was a quiet, comforting reminder that simple ingredients can turn into something satisfying with just a little patience.
It’s a dish born from a love of making do, of turning what’s available into something nourishing. I remember my grandma making similar stews, just tossing ingredients into her cast-iron pot, letting them simmer until flavors melded into a hearty, comforting meal. That memory, combined with a busy schedule, made me appreciate how a slow cooker can be a cook’s best friend—no fuss, just good, honest food. Now I keep this recipe handy for those days when I want flavor without the fuss, and leftovers that taste better the next day.
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Key ingredients and tips

Chicken: I prefer cooked, shredded leftover roast chicken—adds a tender, familiar richness. Swap for cooked turkey if you like a different bird vibe.
Canned Beans: Creamy, easy, and reliable—kidney or pinto beans work well. For a different texture, try lentils; they cook faster and stay hearty.
Garlic & Onion: These aromatics fill the house with a savory, pungent warmth. Use fresh for brightness, or garlic powder in a pinch—less punch but still good.
Spices (Cumin, Paprika): These give the stew its smoky, earthy backbone. If you want more heat, sprinkle in chili powder or cayenne—go slow, taste as you go.
Broth: Chicken or vegetable broth adds depth—preferably low sodium. For a richer flavor, stir in a splash of white wine or a touch of tomato paste.
Tomatoes: Diced or crushed, they bring a bright, tangy note, balancing the richness. If fresh, add at the end for a fresher punch—canned is more forgiving.
Oil & Seasonings: Olive oil for sautéing aromatics, salt, pepper—simple, honest seasoning that lets the ingredients shine.

Spotlight on Key Ingredients

Chicken:

I prefer cooked, shredded leftover roast chicken—adds a tender, familiar richness. Swap for cooked turkey if you like a different bird vibe.
Canned Beans: Creamy, easy, and reliable—kidney or pinto beans work well. For a different texture, try lentils; they cook faster and stay hearty.
Garlic & Onion: These aromatics fill the house with a savory, pungent warmth. Use fresh for brightness, or garlic powder in a pinch—less punch but still good.

Canned Beans:

Creamy, easy, and reliable—kidney or pinto beans work well. For a different texture, try lentils; they cook faster and stay hearty.
Garlic & Onion: These aromatics fill the house with a savory, pungent warmth. Use fresh for brightness, or garlic powder in a pinch—less punch but still good.

Notes for ingredient swaps

Chicken: I prefer cooked, shredded leftover roast chicken—adds a tender, familiar richness. Swap for cooked turkey if you like a different bird vibe.
Canned Beans: Creamy, easy, and reliable—kidney or pinto beans work well. For a different texture, try lentils; they cook faster and stay hearty.
Garlic & Onion: These aromatics fill the house with a savory, pungent warmth. Use fresh for brightness, or garlic powder in a pinch—less punch but still good.
Spices (Cumin, Paprika): These give the stew its smoky, earthy backbone. If you want more heat, sprinkle in chili powder or cayenne—go slow, taste as you go.
Broth: Chicken or vegetable broth adds depth—preferably low sodium. For a richer flavor, stir in a splash of white wine or a touch of tomato paste.
Tomatoes: Diced or crushed, they bring a bright, tangy note, balancing the richness. If fresh, add at the end for a fresher punch—canned is more forgiving.
Oil & Seasonings: Olive oil for sautéing aromatics, salt, pepper—simple, honest seasoning that lets the ingredients shine.

Equipment & Tools

Slow cooker: Main cooking vessel, allows slow, even heat for melded flavors.
Mixing spoon: Stir ingredients and check seasoning during cooking.
Measuring cups: Ensure accurate liquid and spice quantities.
Knife: Prep ingredients precisely and efficiently.
Skillet (optional): Sauté aromatics for deeper flavor.

Step-by-step guide to crockpot stew

Gather your equipment: a 6-quart slow cooker, a mixing spoon, measuring cups, and a sharp knife for prep.
Prep ingredients: shred leftover cooked chicken into bite-sized pieces, about 2 cups. Drain and rinse 2 cans of beans—pinto or kidney.
Chop aromatics: dice 1 onion and mince 3 cloves garlic. These will build the stew’s base aroma.
Sauté aromatics (optional): In a small skillet, heat 1 tbsp olive oil over medium heat. Cook onion until translucent (about 3-4 min), add garlic for the last minute. Add to slow cooker.
Layer ingredients: into the slow cooker, add the shredded chicken, drained beans, 1 can diced tomatoes (with juices), 4 cups chicken broth, 1 tsp cumin, 1 tsp smoked paprika, and a pinch of salt and pepper.
Set to cook: cover and cook on low for 6-8 hours. The house will fill with a smoky, savory aroma. If you forget, check after 6 hours; flavors should meld nicely.
Check for doneness: the chicken should be tender and the beans soft but not mushy. The broth will be thickening slightly, and the spices fragrant.
Adjust seasoning: taste and add more salt, pepper, or spices if needed. If it tastes flat, a squeeze of lemon juice brightens it up.
Finish and serve: ladle into bowls, garnish with chopped fresh cilantro or a dollop of sour cream if desired. Let it sit for 5 minutes before serving to settle flavors.

Once cooked, turn off the slow cooker and let the stew rest for 5 minutes. Serve hot in bowls, garnished with herbs or a squeeze of lemon for brightness.

How to Know It’s Done

Probe the chicken; it should reach 75°C (165°F).
Beans should be soft and creamy, not chalky.
Broth should be thickened slightly, with a smoky, aromatic scent.