Slow-Cooker Chicken with White Beans & Spinach

Campbell's Slow-Cooker Chicken with White Beans & Spinach Recipe

Chicken thighs, kidney beans and a delicious jarred bacon and provolone sauce slow cook to perfection for a home-made meal your family can’t resist!

At a glance

Prep

30 min.

Total

3 hr. 30 min.

Serves

6

Cook: 3 hr.

Cost per recipe: $15.86

Made With

  • Prego® Bacon & Provolone Sauce

    Prego® Bacon & Provolone Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 3/4 pounds skinless, boneless chicken thighs
Kosher salt and ground black pepper
1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained
1 jar (24 ounces) Prego® Bacon & Provolone Sauce
1 teaspoon fresh thyme leaves
1 bag (about 7 ounces) fresh baby spinach
1 tablespoon balsamic vinegar
1 package (1 pound) fettuccine, cooked and drained
shredded Parmesan cheese

How to Make It

  • 1

    Season the chicken with the salt and black pepper.

  • 2

    Place the chicken into a 6-quart slow cooker.  Add the beans, sauce and thyme and stir to coat.  Cover and cook on HIGH for 3 hours or until the chicken is cooked through.

  • 3

    Stir in the spinach and vinegar and cook until the spinach is wilted.  Serve the chicken mixture over the fettuccine.  Sprinkle with the cheese.

Full Screen View

Recipe Nutritional Information

Made With

Prego Bacon & Provolone Italian Sauce

calories

649

totalfat

15g

saturatedfat

4g

cholesterol

99mg

sodium

591mg

totalcarbohydrate

83g

dietaryfiber

9g

protein

44g

vitamina

72%DV

vitaminc

12%DV

calcium

12%DV

iron

40%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#61256