Dairy-Free Slow Cooker Chicken with White Beans and Wine
serves 4
8 slices bacon, diced
2 large onions, diced
6 celery stalks, diced
4 carrots, diced
5 garlic cloves, minced
1 cup white wine
1 cup chicken stock
2 bay leafs
1 sprig thyme
2 lbs boneless, skinless chicken thighs (breasts will work also)
2 (15 oz) cans northern beans, drained and rinsed
salt and pepper to taste
Cook your bacon over medium heat, until it’s crisp and all the fat is rendered out. I cook mine right in the stove-top safe pot of my slow cooker. This is the one that I use (affiliate link). If you don’t have a stop-top safe pot in your slow cooker, you can cook the bacon and vegetables in another pot, then finish everything in the slow cooker.
Once the bacon is cooked, remove it with a slotted spoon and set aside. Add in your onions, celery, and carrots, and cook about 8 minutes or until they are soft. Add your garlic and cook about two minutes.
Add in your bay leafs, thyme, and wine. Cook for about 5 minutes or until the wine has reduced. Give it a stir and add in your stock and chicken. Sprinkle the bacon over the top, and put the pot back into your slow cooker. Cook on low for about 8 hours. During the last hour of cooking stir in your beans. Season to taste with salt and pepper, and serve with a piece of crusty bread.
