This recipe was part of my Crock Pot Project.  I found it on the Pink Parsley blog.  This is the recipe including my revisions and recommendations.

*Preparation tip: The set up took approx. 30 min. to get everything into the crock pot to begin cooking.  I suggest you make this meal when you have 30 min. mid-day, but know you won’t have time in the evening.


  • 1-2 lbs. of skinless chicken breasts, cubed
  • 1 TBS olive oil
  • 1 lb Italian sausage links (I recommend the spicy version for a little more kick.)
  • 2 large onions, minced
  • 1 TBS minced garlic
  • 2 TBS tomato paste
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes *If you don’t use the spicy sausage*
  • 1/3 cup all-purpose flour
  • 1/2 cup dry white wine
  • 3-4 cups low-sodium chicken broth (enough to cover the mixture in the crock pot)
  • 2 bay leaves
  • 2 (15-oz) cans cannellini beans, drained and rinsed (white beans)
  • 8 oz frozen spinach


  1. Add the chicken to the bottom of crock pot.
  2. Remove the sausage from the casings.
  3. Heat the olive oil over medium-high heat, brown the sausage and add to the slow cooker with the chicken.
  4. Pour off any excess fat from the skillet, and add the onions.  Cook, stirring often, until softened and lightly browned, 5 to 8 minutes.
  5. Stir in the garlic, tomato paste, thyme, red pepper flakes and cook until fragrant, about 1 minute.
  6. Add the flour and cook and slowly whisk in the wine, scraping up any browned bits from the pan.
  7. Whisk in 1 cup of the broth, whisking to smooth out any lumps.  Transfer to the slow cooker.
  8. Stir in the remaining 2 cups of broth, the bay leaves, and the cannellini beans.
  9. Cover and cook until the chicken and sausage are cooked through, 6-8 hours on low (or 3-4 hours on high).
  10. Stir in the spinach, cover and cook another 5-10 minutes until spinach is no longer frozen and heated.

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