This casserole may take some time to make, but it's definitely worth it. The chicken and beans are both soft and full of flavor.
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- 4 1/2 Tablespoons olive oil
- 8 each bone-in, skin-on chicken thighs or boneless, skinless
- 2 each onions, chopped
- 2 garlic cloves, chopped
- 1 Cup chicken broth
- 1/4 Teaspoon dried thyme
- 1/4 Teaspoon dried rosemary
- 15.8 Ounces great northern beans, drained and rinsed
- 2 Cups breadcrumbs
- 1/4 Cup grated Parmesan cheese
- 1/4 Teaspoon dried parsley
Heat 1/2 tablespoon oil over medium-high heat in large skillet. Once oil is hot, add chicken using tongs (skin side down if using skin-on chicken). Cook 3 to 5 minutes or until skin is brown but chicken is raw.
Add onions, carrots, and garlic to pan and cook 5 minutes or until translucent. Add chicken broth, thyme, and rosemary and bring to a simmer.
Add 1/3 beans to slow cooker.
Top with 1/2 chicken mixture, add another 1/3 beans then layer remaining chicken mixture, and top with remaining beans.
Cook in slow cooker on low heat for 3 hours or until chicken is tender.
While mixture is cooking, heat remaining oil in large skillet over medium heat.
Add breadcrumbs and stir 5 minutes or until golden brown. Remove from heat. Add cheese and parsley and set aside.
Once chicken is tender and internal temperature is at least 165 degrees, sprinkle breadcrumb mixture on top of casserole and serve.