These Slow Cooker White Beans and Potatoes are the ultimate cozy comfort food—creamy, savory, and effortlessly hands-off. Letting everything simmer together builds a rich, flavorful broth as the potatoes turn fork-tender and melt right into the beans.
Prep time: 15 mins | Cook time: 6–7 hours | Serves: 6
Ingredients
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3 cans ($\mathbf{15\text{ oz}}$ each) white beans (cannellini or Great Northern), drained and rinsed
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$1\frac{1}{2}\text{ lbs}$ Yukon gold potatoes, peeled and cubed into bite-sized pieces
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1 medium yellow onion, diced
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4 cloves garlic, minced
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4 cups low-sodium vegetable or chicken broth
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2 tbsp olive oil (or butter)
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1 tsp dried thyme
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1 tsp dried rosemary, crushed
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2 bay leaves
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2 cups fresh baby spinach or chopped kale (optional)
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Salt and freshly ground black pepper to taste
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Optional garnish: Fresh parsley, a drizzle of good olive oil, or grated Parmesan cheese.
Instructions
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Combine Ingredients: Add the cubed potatoes, diced onion, minced garlic, rinsed white beans, olive oil, thyme, rosemary, bay leaves, and broth to your slow cooker. Season generously with salt and pepper, then stir gently to combine.
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Slow Cook: Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours), until the potatoes are completely tender and easily pierced with a fork.
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Thicken the Broth (Optional): For a creamier, richer stew, use a potato masher or the back of a wooden spoon to mash about a quarter of the potatoes and beans directly inside the slow cooker.
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Add Greens: Stir in the fresh spinach or kale (if using) and let it sit covered for 5 minutes until wilted and vibrant green.
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Serve: Remove the bay leaves, taste and adjust seasoning with extra salt and pepper if needed, and ladle into warm bowls. Enjoy with crusty bread!
