Save I threw this together on a Wednesday night when the fridge was half-empty and my brain was completely spent. I had leftover chicken from Sunday, a jar of roasted peppers I kept meaning to use, and beans in the pantry. What started as desperation cooking turned into something my family now requests by name.
The first time I served this, my husband looked skeptical. Beans and chicken in a stew? But after the first bite, he went quiet in that good way, the way that means hes actually paying attention to what hes eating. My daughter, who normally picks at dinner, scraped her bowl clean and asked if we could have it again soon.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken works beautifully here and saves you time, or use any leftover chicken you have on hand.
- Navy beans: Creamy and mild, they soak up all the flavors without falling apart, just make sure to rinse them well to remove excess sodium.
- Roasted red peppers: These bring a subtle sweetness and smokiness that ties everything together, jarred ones are perfectly fine and honestly easier.
- Yellow onion: Finely chopped so it melts into the stew, adding a gentle savory backbone without overpowering the other flavors.
- Garlic: Minced fresh is best, it blooms in the oil and fills the kitchen with that unmistakable warmth.
- Celery: Adds a quiet earthy note and a bit of texture, dont skip it even if it seems like a small player.
- Chicken broth: Low-sodium gives you control over the saltiness, and it becomes the silky base that everything simmers in.
- Olive oil: Just enough to get the aromatics going, nothing heavy.
- Smoked paprika: This is the secret ingredient that makes people ask what youve done differently, it adds depth without heat.
- Dried thyme: Earthy and warm, it feels like the right herb for this kind of rustic, cozy dish.
- Black pepper and kosher salt: Season thoughtfully, tasting as you go, especially if your broth or beans have added sodium.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that lingers just a little.
- Fresh parsley and Parmesan: Garnishes that brighten and finish the bowl, making it feel a little more special.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the onion and celery, stirring occasionally until they soften and turn translucent, about 3 to 4 minutes. The kitchen will start to smell like somethings actually happening.
- Wake up the garlic:
- Stir in the minced garlic and let it cook for just a minute, until it smells fragrant and golden. Dont let it brown or itll turn bitter.
- Build the base:
- Add the shredded chicken, navy beans, roasted red peppers, smoked paprika, thyme, black pepper, salt, and red pepper flakes if youre using them. Stir everything together so the spices coat the chicken and beans evenly.
- Simmer it down:
- Pour in the chicken broth and bring the whole pot to a gentle simmer, then reduce the heat to low and let it cook uncovered for 20 minutes, stirring now and then. The stew will thicken slightly and the flavors will meld into something really satisfying.
- Taste and adjust:
- Before serving, taste and add more salt, pepper, or a squeeze of lemon if you want a little brightness.
- Serve it warm:
- Ladle into bowls and top with chopped parsley and a sprinkle of Parmesan if you like. Serve with crusty bread or over rice if you want to stretch it further.
Save Now when I make this, I think about that first chaotic weeknight and how something so simple became a small tradition. Its the kind of meal that doesnt demand much from you but gives back plenty, and thats exactly what I need most nights.
What to Serve Alongside
This stew is hearty enough to stand alone, but a warm baguette or sourdough is perfect for soaking up the broth. I also love serving it over a scoop of white rice or alongside a simple green salad with lemon vinaigrette to balance the richness.
How to Store and Reheat
Leftovers keep beautifully in the fridge for up to 4 days in an airtight container. Reheat gently on the stovetop with a splash of broth or water to loosen it up, and it tastes just as good, sometimes even better, the next day.
Easy Swaps and Variations
You can easily make this vegetarian by swapping the chicken for extra beans or chickpeas and using vegetable broth. If you cant find navy beans, cannellini or Great Northern beans work just as well, and if you want more vegetables, diced zucchini or spinach stirred in at the end are lovely additions.
- Try adding a handful of baby spinach in the last few minutes for extra greens.
- Swap smoked paprika for regular paprika and add a pinch of cumin for a different warmth.
- A squeeze of fresh lemon juice before serving brightens everything up beautifully.
Save This is the kind of recipe that feels like a warm hug on a busy night. I hope it becomes a go-to in your kitchen the way it has in mine.
Recipe Questions & Answers
- → Can I use other types of beans?
Yes, cannellini or Great Northern beans can be substituted for navy beans without altering the dish's texture significantly.
- → Is it possible to make a vegetarian version?
Omit the shredded chicken and replace the chicken broth with vegetable broth for a vegetarian-friendly variation.
- → What garnishes complement this dish?
Fresh parsley adds a bright herbal note, while grated Parmesan cheese offers a savory, creamy finish if dairy is desired.
- → How can I add more heat to the stew?
Incorporate crushed red pepper flakes as suggested or add a dash of hot sauce before serving to increase spiciness.
- → What sides pair well with this stout stew?
Crusty bread or steamed rice are excellent accompaniments that help soak up the flavorful broth.