Creamy Chicken, Kale & White Bean Stew | CookOS

Creamy Chicken, Kale, & White Bean Stew

Name: Creamy Chicken, Kale & White Bean Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 can white beans, drained and rinsed, plus 1 can with liquid; 2 cups shredded, cooked chicken; 12 oz frozen kale, defrosted; 8 oz gruyere or cheddar, grated, divided; 1 large egg; 1 cup heavy cream; ¼ tsp garlic powder; ¼ tsp onion powder; ½ tsp red pepper flakes

This creamy chicken stew combines tender shredded chicken, hearty white beans, and wilted kale in a rich onion-garlic cream sauce topped with melted gruyere. The dish balances luxurious texture with warming spice from red pepper flakes.

🌍American 🏷️Chicken 🏷️Kale 🏷️White beans 🏷️Stew 🏷️Gruyere Cheddar

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Total

50 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 can white beans, drained and rinsed, plus 1 can with liquid
2 cups shredded, cooked chicken
12 oz frozen kale, defrosted
8 oz gruyere or cheddar, grated, divided
1 large egg
1 cup heavy cream
¼ tsp garlic powder
¼ tsp onion powder
½ tsp red pepper flakes

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Instructions

1
In a Suvie pan, mash 1 can drained white beans until thick and pasty. Add 2 cups chicken, 1 can white beans with liquid, 12 oz defrosted kale, and 6 oz gruyere, stirring to incorporate.
2
In a small bowl, whisk together 1 egg, 1 cup cream, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp salt, and ½ tsp red pepper flakes. Pour cream over chicken mixture.
3
Scatter 2 oz of remaining gruyere over the top of the stew and place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
4
Remove stew from Suvie. Thin with additional hot water if desired and season to taste with salt and pepper. Ladle into bowls and serve.

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Tips & Notes

Pro tips

Defrost frozen kale fully and squeeze out excess moisture before adding to prevent a watery stew.
Temper the egg by slowly whisking in a ladle of hot cream mixture before stirring it into the pot—this prevents scrambling.
Add the cheese off heat and stir until fully melted for a smooth, cohesive sauce.
Don't skip the red pepper flakes; they cut through the richness and brighten the overall flavor.

Substitutions

White beans → cannellini beans or great northern beans (texture and flavor nearly identical)
Gruyere → sharp cheddar or emmental (both melt smoothly and complement the cream base)
Frozen kale → fresh kale, chopped and added in two batches (add half at the start, half near the end to avoid over-wilting)
Heavy cream → half-and-half or crème fraîche (results in a lighter, tangier sauce)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or broth to restore creaminess.

Common Questions

Can I use canned chicken instead of shredded cooked chicken?

Yes. Use 2 cans (12.5 oz each) drained chicken, or about 2 cups shredded. Canned chicken works well and saves time.

What can I substitute for gruyere?

Sharp cheddar, emmental, or fontina all work. Avoid pre-shredded varieties if possible—they melt less smoothly due to anti-caking agents.

How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to restore creaminess.

Can I make this ahead?

Yes. Prepare through step before adding the egg and cheese, cool, and refrigerate up to 24 hours. Reheat, then stir in the egg mixture and top with cheese.