Chicken and White Bean Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken thighs simmered with zucchini, tomatoes, and herbs in a garlic-herb broth, ready in under 5 hours with minimal prep. This Mediterranean-inspired slow-cooker recipe (whole30), ready in about 250 minutes, pairs chicken thighs, zucchini, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.25 pounds, skinless chicken thighs
• 2 medium, sliced 1/2-inch thick zucchini
• 1 can (14.5 oz), no salt added diced tomatoes
• 4 cloves, minced garlic
• 2 tablespoons, chopped fresh oregano
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon zest

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat the 2 tablespoons olive oil in a small skillet over medium heat, then sear the 1.25 pounds chicken thighs for 3-4 minutes per side until golden brown, transferring to the slow cooker.
2. Step 2: Add the 2 medium sliced zucchinis, 4 minced garlic cloves, and 1 teaspoon sea salt to the slow cooker with the chicken.
3. Step 3: Pour in the 1 can diced tomatoes, add 2 tablespoons chopped fresh oregano, 1/2 teaspoon black pepper, and 1 teaspoon lemon zest, then stir gently to combine.
4. Step 4: Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken is tender and flavors meld.