Save I threw this together on a weeknight when the fridge was half-empty and my brain was fully drained. A jar of roasted red peppers I'd forgotten about, leftover rotisserie chicken, and a couple cans of beans turned into something that tasted like I'd been simmering it all day. My daughter walked in, sniffed the air, and asked if we were having "the good soup." I didn't correct her—it's stew, technically—but I loved that she noticed.
I made this for my sister after she had her second baby, and she texted me later that night saying it was the first meal she'd actually tasted in weeks. She said the paprika reminded her of something our grandmother used to make, though I don't think our grandma ever opened a can of beans in her life. Still, I took it as a compliment.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your friend here—it's already seasoned and saves you from boiling anything.
- Navy beans: They hold their shape and get creamy without turning to mush, which is exactly what you want in a stew like this.
- Roasted red peppers: The jarred kind works beautifully; just make sure to drain them well or the liquid will throw off the flavor.
- Yellow onion: I dice mine small so it melts into the background and sweetens everything quietly.
- Garlic: Fresh is best, and two cloves is just enough to make the kitchen smell like you know what you're doing.
- Celery: It adds a subtle vegetal note that rounds out the sweetness from the peppers and onions.
- Chicken broth: Low-sodium gives you control over the salt; I learned that the hard way after over-salting a batch once.
- Olive oil: Just enough to get the aromatics going without making the stew greasy.
- Smoked paprika: This is the ingredient that makes people pause and wonder what they're tasting.
- Dried thyme: It brings an earthy warmth that ties everything together without shouting about it.
- Black pepper and kosher salt: Season as you go, taste at the end, and trust your instincts.
- Crushed red pepper flakes: Optional, but a small pinch adds a gentle heat that wakes the whole dish up.
- Fresh parsley and Parmesan: These are optional, but they make it feel finished and a little special.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium heat and add the onion and celery. Let them soften for a few minutes until they smell sweet and the edges turn translucent. Stir in the garlic and cook just until you can smell it—about a minute—so it doesn't burn.
- Build the base:
- Add the shredded chicken, drained beans, and sliced roasted red peppers to the pot. Sprinkle in the smoked paprika, thyme, black pepper, salt, and red pepper flakes if you're 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 thing to a gentle simmer. Once it's bubbling, lower the heat and let it cook uncovered for about 20 minutes, stirring now and then. The stew will thicken slightly and the flavors will start to blend into something cohesive and warm.
- Taste and adjust:
- This is the step I never skip—taste it and see what it needs. Maybe more salt, maybe a grind of pepper, maybe nothing at all.
- Serve it warm:
- Ladle the stew into bowls and top with fresh parsley and a little grated Parmesan if you want. It's good on its own, better with crusty bread, and perfect over rice if you're feeding someone hungry.
Save The first time I made this, my husband came home late and reheated it himself. He stood at the stove eating it straight from the pot, and when I asked if he wanted a bowl, he just shook his head. That's when I knew it was a keeper.
What to Serve It With
This stew is hearty enough to stand alone, but it loves a thick slice of crusty bread for dipping. I've also spooned it over white rice when I needed to stretch it for extra guests, and it worked beautifully. A simple green salad with lemon vinaigrette cuts through the richness and makes the meal feel balanced without any fuss.
How to Store and Reheat
Leftovers keep in the fridge for up to four days in an airtight container, and honestly, the flavor deepens overnight. Reheat it gently on the stovetop with a splash of broth or water to loosen it up. I've also frozen portions in individual containers, and they thaw and reheat perfectly for those nights when cooking feels impossible.
Ways to Make It Your Own
You can swap the navy beans for cannellini or Great Northern beans without losing anything. If you want it vegetarian, skip the chicken and use vegetable broth—add a handful of spinach or kale at the end for extra substance. A squeeze of fresh lemon juice right before serving brightens everything up, and I've also stirred in a spoonful of tomato paste for a deeper, richer base.
- Try adding a bay leaf while it simmers for a subtle herbal note.
- If you like heat, double the red pepper flakes or add a diced jalapeño with the onions.
- For a creamier texture, mash a few of the beans against the side of the pot before serving.
Save This is the kind of recipe I come back to when I need something reliable and warm without a lot of thinking. It's become one of those quiet favorites that doesn't demand attention but always delivers.
Kitchen Help
- → Can I use different beans for this dish?
Yes, cannellini or Great Northern beans make excellent substitutes for navy beans without altering the texture or flavor much.
- → How do smoked paprika and thyme enhance the flavor?
Smoked paprika adds a subtle smoky depth, while thyme contributes earthy, aromatic notes that complement the beans and chicken.
- → What is the best way to shred the chicken?
You can shred cooked chicken breasts by hand or using two forks to pull apart the meat into bite-sized pieces.
- → Can this stew be made vegetarian?
Absolutely, simply omit the chicken and replace chicken broth with vegetable broth for a vegetarian-friendly version.
- → What are suitable serving suggestions for this dish?
Serve over rice or alongside crusty bread to soak up the flavorful broth and complete the meal.