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Chicken with Cannellini Beans

Slow Cooker

This slow cooker recipe was adapted to my own taste from an original I found on the Asda recipe site.




5 hours (excluding soaking)

3 to 4 servings


  • 600g Chicken Breasts

  • 1 Yellow Pepper

  • 1 Onion

  • 1 Clove Garlic

  • 150g Carrots

  • 120g Dried Cannellini Beans

  • 1 tsp Dried Tarragon

  • 1 Chicken Stock Pot

  • 300ml Boiling Water

  • 1 tsp Cornflour

  • Crème fraîche (to serve)


  1. Soak the cannellini beans in tater for at least 5 hours or preferably overnight, drain before use

  2. Finely chop the onion and garlic

  3. Cut the carrots into batons

  4. Add all ingredients (except the and cornflour and Crème fraîche) to the slow cooker.

  5. Cook on high for 4 – 5 hours.

  6. Mix the cornflour with a small amount of gold water and stir into the casserole.

  7. Cook for a further hour.

  8. Stir in the Crème fraîche (I used 4 tbsp for a single portion) and serve with pasta or new potatoes and fresh vegetables.

Tip: if you are freezing some of this do not add the Crème fraiche to the portions to be frozen, you can add some after reheating).

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