Slow-Cooker Chicken, Spinach & White Bean Stew

eatingwell.com

Jeff McKinley

1 ¼ pounds bone-in, skinless chicken thighs

2 ½ cups canned no-salt-added white beans, rinsed

3 medium carrots, sliced

¼ cup finely chopped onion

1 cup unsalted tomato sauce

1 cup low-sodium chicken broth

2 tablespoons extra-virgin olive oil

½ teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon garlic powder

5 ounces baby spinach

2 cups hot cooked brown rice

Habanero hot sauce for serving

Directions at eatingwell.com

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