Creamy Chicken, Kale, & White Bean Stew

Comforting and cozy, this creamy chicken stew has a variety of textures from luscious white beans to hearty chicken to tender kale to melty gruyere. All the ingredients are cooked in a flavorful onion and garlic cream sauce that has a touch of heat from red pepper flakes. We like the thicker consistency of this dish, but feel free to thin it with hot water before serving for a looser texture.

Creamy Chicken, Kale, & White Bean Stew

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 40 minutes
  • Print


  • 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


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. 

Suvie Cook Settings

Bottom Zone: Roast at 325°F for 40 minutes 

Top Zone: None

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. 


Nutritional Information per serving (6 servings per recipe): Calories 580, Total Fat 31g, Total Carbohydrates 36g, Total Sodium 1170mg, Total Protein 42g.

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