Cooking October Slow Cooker

This is another recipe adapted from the wonderful Slow Cooker Revolution by America's Test Kitchen.

Chicken, Sausage, and White Bean Stew

2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
2 tablespoons vegetable oil
1 pound Italian sausage links, sliced 1/2 inch thick (I use Andouille sausage instead of Italian.)
2 onions, minced
1 fennel bulb, tops discarded, halved, cored, and sliced thin (I omit this altogether because I don't like the licorice taste of fennel.)
6 garlic cloves, minced


1 tablespoon tomato paste
1/8 teaspoon red pepper flakes
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/3 cup all-purpose flour
1/2 cup dry white wine
4 cups low-sodium chicken broth (if you need more liquid, add more broth and/or wine)
2 bay leaves
2 (15 ounce) cans cannellini beans, drained and rinsed
6 ounces baby spinach (about 6 cups)
Grated Parmesan cheese for serving

1. Dry chicken and season with salt and pepper. Heat one tablespoon oil in a 12 inch skillet over medium-high heat until shimmering.  Brown half the chicken on both sides, about 5-8 minutes; transfer to bowl.  Repeat with the other half; transfer to bowl.

2.  Heat remaining tablespoon oil over medium-high heat until shimmering.  Brown sausage well, about 3 minutes; transfer to bowl with chicken.  Pour off all but 1 tablespoon fat left in pan; add onions, fennel (if using), garlic, tomato paste, thyme and red pepper. Cook over medium-high heat until vegetables are softened and lightly browned, about 8-10 minutes. 

3.  Stir in flour and cook for 1 minute.  Slowly whisk in wine, scraping up any browned bits.  Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.  Stir in remaining 3 cups broth and bay leaves.  Nestle browned chicken and sausage with any accumulated juice into slow cooker. Cover and cook until chicken is tender, about 5 hours.  Add beans and spinach during last hour of cooking.

4.  Transfer chicken to cutting board and shred into bite size pieces. Remove any fat from the surface using a large spoon. Remove bay leaves. Add chicken back in and serve with shredded Parmesan cheese.