This crockpot chicken and bean stew is my go-to for those evenings when I want something warm and filling without the fuss. It’s a dish born out of necessity—easy to throw together and forgiving enough to adapt on the fly. Plus, the smell of simmering garlic, cumin, and chicken fills the house, making everything feel a little more manageable.

I love how the slow cooker turns simple ingredients into something cozy and satisfying. No chopping chaos or frantic stove-top stirring—just set it and forget it. It’s one of those recipes that feels like a warm hug, especially on chilly nights when comfort food is all you really crave.

This recipe is inspired by the need for a comforting, no-fuss dinner that uses pantry staples and minimal prep, perfect for busy weeknights when you crave something hearty but don’t want to spend hours in the kitchen.

The story behind this recipe

This stew came together one chilly weekend when I had a handful of chicken thighs and a craving for something hearty but simple. I wanted a dish that tasted like it had simmered all day, but I didn’t have hours to spend. The slow cooker seemed like the perfect solution—let the flavors meld while I went about my day.
I remember the first time I added a splash of lime just before serving—brightened everything up and made it feel fresh, even after hours of slow cooking. It’s become a go-to because it’s forgiving and flexible, letting me toss in whatever beans or vegetables I have on hand. It’s honest, unpolished comfort food that’s reliable when you need a warm, filling meal in a pinch.
heading: ‘The story behind this recipe’

Ingredient breakdown

Chicken thighs: I prefer bone-in, skinless thighs—they stay juicy and develop a deeper flavor as they cook, plus the fat adds richness. Feel free to use boneless if you’re in a hurry, but watch the cooking time.
Black beans: I always rinse canned beans thoroughly—they get rid of that canned taste and help them break down a bit, blending nicely into the stew’s texture. Dried beans work, but need pre-soaking and longer cooking.
Canned diced tomatoes: The bright, slightly tangy flavor of these tomatoes adds a lovely depth. If you want a smoky twist, try fire-roasted versions. Fresh tomatoes in season? Blanch and chop them for a fresher taste.
Onion and garlic: These form the savory backbone. I sauté the onion first until translucent—your kitchen will smell like home. If you’re pressed for time, toss them straight in with the chicken, but the flavor won’t be as mellow.
Spices: Cumin and paprika are my staples—they give that warm, smoky aroma. Feel free to add a pinch of chili powder or a dash of cayenne if you want a kick. Toast the spices briefly before adding for extra punch.
Broth: I use chicken broth, but vegetable broth works too. It’s about building flavor—if you want a richer stew, simmer a chicken carcass first or add a splash of soy sauce for umami.
Lime: A squeeze of fresh lime right before serving brightens everything up. It’s the finishing touch that cuts through the richness and adds a zing of freshness—don’t skip it.

Spotlight on key ingredients

Chicken thighs:

I prefer bone-in, skinless thighs—they stay juicy and develop a deeper flavor as they cook, plus the fat adds richness. Feel free to use boneless if you’re in a hurry, but watch the cooking time.
Black beans: I always rinse canned beans thoroughly—they get rid of that canned taste and help them break down a bit, blending nicely into the stew’s texture. Dried beans work, but need pre-soaking and longer cooking.

Canned diced tomatoes and aromatics:

Canned diced tomatoes: The bright, slightly tangy flavor of these tomatoes adds a lovely depth. If you want a smoky twist, try fire-roasted versions. Fresh tomatoes in season? Blanch and chop them for a fresher taste.
Onion and garlic: These form the savory backbone. I sauté the onion first until translucent—your kitchen will smell like home. If you’re pressed for time, toss them straight in with the chicken, but the flavor won’t be as mellow.

Notes for ingredient swaps

Chicken thighs: I prefer bone-in, skinless thighs—they stay juicy and develop a deeper flavor as they cook, plus the fat adds richness. Feel free to use boneless if you’re in a hurry, but watch the cooking time.
Black beans: I always rinse canned beans thoroughly—they get rid of that canned taste and help them break down a bit, blending nicely into the stew’s texture. Dried beans work, but need pre-soaking and longer cooking.
Canned diced tomatoes: The bright, slightly tangy flavor of these tomatoes adds a lovely depth. If you want a smoky twist, try fire-roasted versions. Fresh tomatoes in season? Blanch and chop them for a fresher taste.
Onion and garlic: These form the savory backbone. I sauté the onion first until translucent—your kitchen will smell like home. If you’re pressed for time, toss them straight in with the chicken, but the flavor won’t be as mellow.
Spices: Cumin and paprika are my staples—they give that warm, smoky aroma. Feel free to add a pinch of chili powder or a dash of cayenne if you want a kick. Toast the spices briefly before adding for extra punch.
Broth: I use chicken broth, but vegetable broth works too. It’s about building flavor—if you want a richer stew, simmer a chicken carcass first or add a splash of soy sauce for umami.
Lime: A squeeze of fresh lime right before serving brightens everything up. It’s the finishing touch that cuts through the richness and adds a zing of freshness—don’t skip it.

Equipment & Tools

Slow cooker: Main cooking vessel for slow, even heat.
Skillet: Sauté aromatics and brown chicken for flavor.
Knife and cutting board: Prep ingredients efficiently.
Spoon: Stir ingredients and serve.

Step-by-step guide to Crockpot Chicken and Bean Stew

Equipment & Tools: Get your slow cooker ready—preferably a large one (6-8 quart) for even heat distribution. Have a sharp knife, cutting board, and a spoon for stirring nearby.
Prep ingredients: Pat dry 4 bone-in chicken thighs, season with salt and pepper. Chop 1 onion into small dice, mince 3 cloves garlic.
Sauté aromatics: In a skillet over medium heat (about 160°C/320°F), add a tablespoon of oil. Cook onion until translucent, about 3 minutes. Add garlic, cook 30 seconds until fragrant.
Brown chicken: Push aromatics to the side, add chicken thighs skin-side down, brown for 4-5 minutes each side until golden. Transfer to the slow cooker.
Assemble stew: In the same skillet, pour in a cup of chicken broth, scrape up browned bits. Pour this into the slow cooker along with a 14 oz can of diced tomatoes, drained and rinsed.
Add beans & spices: Stir in 2 cups of rinsed black beans, 1 teaspoon cumin, 1 teaspoon smoked paprika, and optional chili flakes. Cover with lid.
Cook low and slow: Set your cooker on low for 6 hours. For quicker results, high for 3 hours. The chicken should be tender and pulling away from the bone.
Check for doneness: The chicken’s internal temp should reach 75°C/165°F, beans are soft, and the stew is bubbling gently. If not, cook longer, checking every 30 minutes.
Final touches: Carefully remove chicken, shred with two forks, then stir back into the stew. Add a squeeze of lime for brightness.
Rest & plate: Let sit for 5 minutes. Serve hot, garnished with chopped cilantro or a dollop of sour cream if desired.

Once cooked, remove chicken, shred, then stir back into the stew. Let it rest for 5 minutes to meld flavors before serving. Garnish as desired and enjoy straight from the bowl.

How to Know It’s Done

Chicken temp reaches 75°C/165°F for safety and tenderness.
Beans are soft and easily mash with a spoon.
Stew has a bubbling but not vigorous boil, indicating proper heat and cooking time.