Ingredients

The following ingredients have 8 Servings
  • 6 cups chicken broth
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 3 large carrots, sliced into 1/2 inch pieces
  • 3 ribs of celery, sliced into 1/2 inch pieces
  • 1 pound dry navy beans, rinsed and sorted
  • 1 bay leaf
  • 1 tsp dried rosemary
  • 1/2 tsp dry thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1 1/4 tsp salt
  • 2 boneless, skinless chicken breasts (see note)
  • 1 cup half and half (see note)

Instruction

  • Add all ingredients except for the half and half into the slow cooker.
  • Cover and cook on low for 8-10 hours, or until beans are tender.
  • Use tongs to remove the chicken and place it on a cutting board to shred. Add shredded chicken back into the slow cooker.
  • Warm your half and half before adding it to the pot so it doesn’t curdle. I do this by putting it in a glass measuring cup in the microwave for 1 minute. Add the warmed half and half into the slow cooker. Stir. Taste test. Salt and pepper to taste.
  • Ladle into bowls and enjoy!