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
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.
