White Bean Roasted Red Pepper Chicken (Printer View)

A savory stew featuring navy beans, shredded chicken, and roasted red peppers simmered with herbs.

# Components:

→ Proteins

01 - 2 cups cooked, shredded chicken (about 2 chicken breasts)
02 - 2 cans (15 oz each) navy beans, drained and rinsed

→ Vegetables

03 - 1 jar (12 oz) roasted red peppers, drained and sliced
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 celery stalk, finely diced

→ Liquids

07 - 2 cups low-sodium chicken broth
08 - 1 tablespoon olive oil

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon kosher salt, adjust to taste
13 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnishes (optional)

14 - 2 tablespoons fresh parsley, chopped
15 - Grated Parmesan cheese for serving

# Method steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and celery, sautéing for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken, drained navy beans, roasted red peppers, smoked paprika, dried thyme, black pepper, kosher salt, and crushed red pepper flakes if using. Stir well to combine.
04 - Pour in chicken broth, bring mixture to a simmer.
05 - Reduce heat to low, simmer uncovered for 20 minutes, stirring occasionally, until stew thickens slightly and flavors blend.
06 - Taste and adjust seasoning as needed. Serve in bowls garnished with fresh parsley and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes slow-cooked but comes together in under an hour, which feels like cheating in the best way.
  • The roasted red peppers add this quietly sweet, smoky depth that makes people ask what your secret is.
  • It's forgiving—swap the beans, skip the chicken, double the garlic—it still works.
  • One pot means one thing to wash, and that matters more than I ever thought it would.
02 -
  • Don't skip rinsing the beans—the canning liquid can make the stew taste tinny and dull.
  • If your stew looks too thick, add a splash more broth; if it's too thin, let it simmer a few extra minutes uncovered.
  • Shred the chicken into bite-sized pieces, not too small or they'll disappear, not too big or they'll dominate every spoonful.
03 -
  • Use a wooden spoon to scrape up any browned bits from the bottom of the pot after adding the broth—that's where the flavor hides.
  • If you're using homemade chicken, save the cooking liquid and use it as your broth for even deeper flavor.
  • Don't add the Parmesan until serving—it can get gummy if stirred into the hot stew too early.
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