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Tuscan Slow Cooker Chicken Stew

by Rebecca April 21, 2021

Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Servings: 6

This easy to prepare Tuscan Slow Cooker Chicken Stew is a healthy, hearty dish that’s perfect for the whole family. This stew has tons of flavour thanks to rosemary, fennel seeds, and balsamic vinegar. A comforting bowl of stew to warm you up on chilly nights.

Ingredients

6-8 boneless chicken thighs

2 carrots peeled and sliced

2 stalks of celery sliced

1 small-medium onion diced

2 cloves garlic minced

2 medium tomatoes diced

12 baby potatoes left whole or cut in half

1 ¾ c. chicken stock

1 tbsp tomato paste (optional)

2 tbsp white wine

1 tsp fennel seeds crushed with the side of a knife

½ tsp salt

1 sprig of fresh rosemary

Just before serving:

¼ c. water

2 tbsp cornstarch (or 1 tbsp arrowroot powder)

1 tbsp balsamic vinegar

To serve:

chopped parsley

bread

How to make Tuscan Slow Cooker Chicken Stew

Slow Cooker:

Step 1: Into the slow cooker, toss the chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds, salt, and rosemary.

Step 2: Set on the lowest setting and cook for 4 to 6 hours.

Step 3: Whisk the cornstarch with water in the last thirty minutes of cooking until all lumps are gone. Add this to the slow cooker followed by the balsamic vinegar.

Step 4: Adjust the heat to high and continue to cook for another 30 minutes until the mixture has thickened slightly.

Step 5: To a clean bowl, transfer the chicken thighs and shred using two forks or with an electric hand mixer. Add the shredded chicken back to the stew and stir.

Step 6: Discard the rosemary before serving.

Assemble ahead and freeze:

Step 1: To freeze, transfer all the ingredients except for the water, cornstarch, and balsamic vinegar in a heavy-duty gallon-sized freezer bag. Note to leave the baby potatoes whole.

Step 2: After removing as much air as you can, store it in the freezer for up to 3 months.

Step 3: When ready to serve, completely thaw before cooking as directed.

Notes:

This Chicken Stew is perfect to serve with a crusty baguette or fresh focaccia.

Feel free to half the recipe and cook in a 2.5-quart slow cooker with the same cooking time.

Nutrition Facts:

Serving: 1/6 of batch, Calories: 280kcal | Carbohydrates: 19g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 352mg | Fiber: 3g | Sugar: 5g

Tuscan Slow Cooker Chicken Stew

Rebecca Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Servings: 6 This easy to prepare Tuscan Slow Cooker Chicken Stew is a… General Recipes Tuscan Slow Cooker Chicken Stew European Print This
Serves: 6 Prep Time: 20 mins Cooking Time: 6 hrs 6 hrs
Nutrition facts: 280 calories 11 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6-8 boneless chicken thighs
  • 2 carrots peeled and sliced
  • 2 stalks of celery sliced
  • 1 small-medium onion diced
  • 2 cloves garlic minced
  • 2 medium tomatoes diced
  • 12 baby potatoes left whole or cut in half
  • 1 ¾ c. chicken stock
  • 1 tbsp tomato paste (optional)
  • 2 tbsp white wine
  • 1 tsp fennel seeds crushed with the side of a knife
  • ½ tsp salt
  • 1 sprig of fresh rosemary
  • Just before serving:
  • ¼ c. water
  • 2 tbsp cornstarch (or 1 tbsp arrowroot powder)
  • 1 tbsp balsamic vinegar
  • To serve:
  • chopped parsley
  • bread

Instructions

Slow Cooker:

Step 1: Into the slow cooker, toss the chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds, salt, and rosemary.

Step 2: Set on the lowest setting and cook for 4 to 6 hours.

Step 3: Whisk the cornstarch with water in the last thirty minutes of cooking until all lumps are gone. Add this to the slow cooker followed by the balsamic vinegar.

Step 4: Adjust the heat to high and continue to cook for another 30 minutes until the mixture has thickened slightly.

Step 5: To a clean bowl, transfer the chicken thighs and shred using two forks or with an electric hand mixer. Add the shredded chicken back to the stew and stir.

Step 6: Discard the rosemary before serving.

Assemble ahead and freeze:

Step 1: To freeze, transfer all the ingredients except for the water, cornstarch, and balsamic vinegar in a heavy-duty gallon-sized freezer bag. Note to leave the baby potatoes whole.

Step 2: After removing as much air as you can, store it in the freezer for up to 3 months.

Step 3: When ready to serve, completely thaw before cooking as directed.

Notes

This Chicken Stew is perfect to serve with a crusty baguette or fresh focaccia. Feel free to half the recipe and cook in a 2.5-quart slow cooker with the same cooking time.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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