Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell  

Chicken Sausage and White Bean Stew

On a cold evening, come home to a simmering slow cooker filled with comforting Chicken Sausage and White Bean Stew.

Southern Living NOVEMBER 2013

  • Yield: Makes 4 Servings
  • Hands-on: 11 Minutes
  • Total: 8 Hours, 11 Minutes


  • 1 (12-oz.) package spinach and feta chicken sausage, sliced
  • 3 carrots, coarsely chopped
  • 1 medium onion, chopped
  • 1/2 teaspoon table salt
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon black pepper
  • 1 (14 1/2-oz.) can fire-roasted diced tomatoes
  • 2 (15.8-oz.) cans great Northern beans, drained and rinsed
  • 1 (5-oz.) bag fresh spinach
  • 4 bacon slices, cooked and crumbled


1. Cook sausage in a large skillet over medium-high heat 4 minutes or until browned.

2. Place carrot and onion in a 4- or 5-qt. slow cooker; sprinkle with salt, rosemary, and pepper. Layer tomatoes and beans over carrot mixture. Top with sausage. Cover and cook on Low 8 hours or until vegetables are tender. Stir in spinach; cook 10 minutes. Sprinkle with bacon before serving.


Go to Full Version of

Chicken Sausage and White Bean Stew Recipe