Slow-Simmered Chicken and Navy Bean Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes (plus 8–12 hours soaking, optional but recommended)
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes (plus soaking time if using dried beans)

Quick Ingredients

• 1 lb dried navy beans (about 2 1/4 cups), soaked 8–12 hours and drained
• 2 lb bone-in, skin-on chicken thighs (6–8 thighs)
• 2 tsp kosher salt, divided (plus more to taste)
• 1 tsp black pepper
• 1 1/2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, sliced into 1/2-inch rounds (about 2 cups)
• 4 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary (crushed between your fingers)
• 1 tbsp lemon juice (optional, for brightness)
• 2 tbsp chopped fresh parsley (optional, to finish)

Do This

• 1) Soak beans 8–12 hours (or quick-soak); drain.
• 2) Season chicken with 1 1/2 tsp salt + pepper; sear skin-side down 6–8 minutes, flip 2 minutes.
• 3) Sauté onion + carrots 6 minutes; add garlic 30 seconds.
• 4) Add beans, broth, bay, thyme, rosemary; return chicken to pot (skin up).
• 5) Simmer covered on low (190–200°F) 75 minutes; then simmer uncovered 25–35 minutes until beans are tender and stew thickens.
• 6) Ensure chicken reaches 175°F internal; pull meat, shred, and return (optional).
• 7) Season to taste; finish with lemon juice and parsley.

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Why You’ll Love This Recipe

• Deep, classic comfort flavor from slow-simmered chicken thighs and herbs.
• Navy beans turn creamy and help naturally thicken the broth into a hearty stew.
• One-pot cooking with simple ingredients you can find anywhere.
• Tastes even better the next day, making it ideal for meal prep.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 4 garlic cloves, 1 lemon (optional), fresh parsley (optional)
• Dairy: None (optional: butter for richer sautéing)
• Pantry: dried navy beans, low-sodium chicken broth, olive oil, bay leaves, dried thyme, dried rosemary, kosher salt, black pepper

Full Ingredients

Beans (recommended method)

• Dried navy beans: 1 lb (about 2 1/4 cups)
• Water (for soaking): enough to cover beans by 3 inches

Chicken & stew base

• Bone-in, skin-on chicken thighs: 2 lb (6–8 thighs)
• Kosher salt: 2 tsp, divided (plus more to taste)
• Black pepper: 1 tsp
• Olive oil: 1 1/2 tbsp
• Yellow onion: 1 large, diced (about 2 cups)
• Carrots: 3 medium, sliced into 1/2-inch rounds (about 2 cups)
• Garlic: 4 cloves, minced
• Low-sodium chicken broth: 6 cups

Herbs & finishing

• Bay leaves: 2
• Dried thyme: 1 tsp
• Dried rosemary: 1/2 tsp (crushed)
• Lemon juice: 1 tbsp (optional, but recommended)
• Fresh parsley: 2 tbsp chopped (optional)

Step-by-Step Instructions

Step 1: Soak (or quick-soak) the navy beans

Overnight soak (best texture): Place 1 lb dried navy beans in a large bowl and cover with water by about 3 inches. Let soak at room temperature for 8–12 hours. Drain and rinse.

Quick-soak option: Add beans to a pot, cover with water by 3 inches, bring to a full boil over high heat, boil for 2 minutes, then remove from heat, cover, and rest for 1 hour. Drain and rinse.

Step 2: Season the chicken thighs

Pat the chicken thighs dry with paper towels (this helps the skin brown). Season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Step 3: Sear the chicken for a flavorful base

In a heavy-bottomed pot or Dutch oven (5 1/2 to 7-quart works well), heat 1 1/2 tbsp olive oil over medium-high heat until shimmering.

Add the chicken thighs skin-side down (work in batches if needed so you don’t crowd the pot). Sear for 6–8 minutes until the skin is deep golden and releases easily. Flip and cook 2 minutes more. Transfer chicken to a plate (it will finish cooking later).

Step 4: Sauté the vegetables

Reduce heat to medium. Add the diced onion and sliced carrots to the same pot. Cook, stirring and scraping up browned bits, for 6 minutes until the onion is softened and turning lightly golden.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Step 5: Build the stew

Add the soaked and drained beans to the pot. Pour in 6 cups chicken broth. Stir in 2 bay leaves, 1 tsp dried thyme, 1/2 tsp dried rosemary, and the remaining 1/2 tsp kosher salt.

Bring the stew to a gentle boil over high heat, then immediately reduce to low to maintain a steady simmer (target liquid temperature: 190–200°F).

Step 6: Simmer slowly until the beans are nearly tender

Return the chicken thighs to the pot, placing them skin-side up so the skin stays as crisp as possible in a stew environment.

Cover and simmer on low for 75 minutes, stirring once or twice during cooking to prevent any sticking on the bottom.

Step 7: Uncover to thicken and finish cooking

Uncover and continue to simmer for 25–35 minutes, stirring occasionally, until the beans are tender and creamy and the broth has reduced slightly into a stew consistency.

Check chicken doneness with a thermometer inserted into the thickest part (avoiding bone). Chicken thighs should reach 175°F for the best texture.

Step 8: Adjust seasoning and finish

Remove and discard the bay leaves. Taste and adjust with additional salt and pepper as needed.

For a more spoonable, cohesive stew, you can mash a small scoop of beans against the side of the pot and stir them back in.

Turn off the heat and stir in 1 tbsp lemon juice (optional) to brighten the flavors. Sprinkle with 2 tbsp chopped parsley (optional). Serve hot.

Pro Tips

• Don’t skip drying the chicken: Patting it dry helps you get better browning, which adds big flavor to the stew.
• Keep it at a gentle simmer: A hard boil can break beans and make chicken tough. Aim for 190–200°F once simmering.
• Salt near the end if needed: Broths vary in saltiness. It’s easier to add more at the end than fix an overly salty pot.
• For thicker stew: Simmer uncovered the final 25–35 minutes and mash a small portion of beans to naturally thicken.
• For cleaner eating: After simmering, you can pull the chicken meat off the bones, shred it, and return it to the pot (discard skin/bones if you prefer).

Variations

• Smoky version: Add 1/2 tsp smoked paprika with the herbs for a subtle, campfire-like depth.
• Greens at the end: Stir in 3 cups chopped kale during the last 5 minutes of simmering until wilted.
• Canned-bean shortcut: Substitute 3 (15-oz) cans navy beans, drained and rinsed. Reduce broth to 4 cups and simmer covered only 25 minutes, then uncovered 10–15 minutes to thicken (chicken still must reach 175°F).

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot, or microwave in covered bowls, stirring halfway through. For longer storage, freeze for up to 3 months; thaw overnight in the refrigerator and reheat. The stew will thicken as it sits—add a splash of broth or water when reheating to loosen it.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 38 g protein, 18 g fat, 52 g carbohydrates, 14 g fiber, 900 mg sodium (will vary by broth and seasoning).