Slow Cooker Tuscan Chicken Stew: Easy & Flavorful Comfort Food

Are you searching for a hearty, flavorful meal that practically cooks itself? This Slow Cooker Tuscan Chicken Stew is your answer! It combines tender chicken and vibrant vegetables in a rich, herby sauce, delivering classic Tuscan flavors right to your dinner table. With your slow cooker doing all the hard work, preparing this comforting dish is incredibly easy and perfect for any busy weeknight.

Why You’ll Love This Slow Cooker Tuscan Chicken Stew

You’ll find countless reasons to adore this comforting Slow Cooker Tuscan Chicken Stew. It truly simplifies mealtime.

• Feeds a crowd: This generous recipe provides plenty for family dinners or entertaining friends. Everyone loves a hearty, flavorful stew.
• Minimal prep: Simply toss all the ingredients into your slow cooker. There’s no need for tedious sautéing or pre-cooking.
• Excellent for meal prep: Prepare a big batch and enjoy delicious leftovers throughout the week. It reheats beautifully.
• Freezer-friendly: Easily transform this recipe into a convenient freezer meal for future busy evenings. Just thaw and cook.
• Warm and comforting: The rich, savory flavors make this stew the ultimate comfort food, perfect for any season.

Ingredients

Gather these fresh and wholesome ingredients to create your delectable Slow Cooker Tuscan Chicken Stew:

For the Stew:

• 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 cup chicken stock
• 1 tablespoon tomato paste (optional)
• 2 tablespoon white wine
• 1 teaspoon fennel seeds, crushed with side of knife
• ½ teaspoon salt
• 1 sprig of fresh rosemary

For the Slurry & Finish:

• ¼ cup water
• 2 tablespoons cornstarch (or 1 tablespoon arrowroot powder)
• 1 tablespoon balsamic vinegar

For Serving:

• Chopped parsley
• Crusty bread

Notes & Substitutions

You can easily adapt this recipe to fit your preferences or what you have on hand. For the chicken, boneless, skinless chicken thighs offer the best flavor and moisture retention in the slow cooker. You can use chicken breasts, but they may dry out if overcooked; reduce the cooking time slightly.

When it comes to potatoes, baby potatoes are ideal as they hold their shape well. You can substitute with russet potatoes, peeled and cut into 1-inch chunks, or even sweet potatoes for a touch of sweetness. For tomatoes, fresh diced tomatoes add brightness, but you can use a 14.5-ounce can of diced tomatoes (undrained) if fresh aren’t available.

If you don’t have fennel seeds, a pinch of dried tarragon or thyme can provide a similar aromatic quality. Consider adding optional flavor boosters like sliced mushrooms, a handful of red lentils for extra fiber, or a head of roasted garlic for a deeper, sweeter garlic flavor to this flavorful Slow Cooker Tuscan Chicken Stew.

Equipment

Making this easy Slow Cooker Tuscan Chicken Stew requires just a few basic kitchen tools. You likely have most of these already.

• Slow cooker (crockpot): The star of this recipe, allowing hands-off cooking.
• Measuring cups and spoons: Essential for accurate ingredient amounts.
• Sharp knife and cutting board: For preparing your vegetables and chicken.
• Two forks or electric mixer: For effortlessly shredding the cooked chicken.

Instructions

Preparing this comforting Slow Cooker Tuscan Chicken Stew is incredibly simple. Just follow these easy steps for a delicious meal with minimal effort.

Slow Cooker Method

1. Combine Ingredients: Toss the chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste (if using), white wine, crushed fennel seeds, salt, and rosemary sprig into your slow cooker. Stir everything gently to combine the ingredients evenly.
2. Slow Cook: Cover the slow cooker with its lid. Cook on the lowest setting for 4-6 hours. The chicken should be fork-tender, and the vegetables soft. Cooking low and slow allows the flavors of your Slow Cooker Tuscan Chicken Stew to meld beautifully.
3. Prepare Slurry: During the last 30 minutes of cooking time, prepare your thickening slurry. In a small bowl, combine the ¼ cup water with the 2 tablespoons of cornstarch (or arrowroot powder). Whisk until no lumps remain and the mixture is smooth.
4. Thicken Stew: Pour the cornstarch slurry into the slow cooker, along with the 1 tablespoon of balsamic vinegar. Stir well to incorporate the slurry throughout the stew.
5. Increase Heat: Turn the slow cooker heat setting to high. Continue to cook for an additional 30 minutes, or until the stew has slightly thickened to your desired consistency.
6. Shred Chicken: Carefully transfer the cooked chicken thighs to a clean bowl. Use two forks to shred the chicken into bite-sized pieces, or for even faster shredding, use an electric hand mixer on low speed. Return the shredded chicken to the stew and mix it in.
7. Serve: Before serving, remember to remove and discard the rosemary sprig. Ladle the warm Slow Cooker Tuscan Chicken Stew into bowls.

To Assemble Ahead and Freeze (Slow Cooker Freezer Meal)

Making this recipe into a freezer meal is a fantastic time-saver for busy parents and beginners.

1. Combine & Bag: In a heavy-duty, gallon-sized freezer bag, combine all the main stew ingredients: chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds, salt, and rosemary. Make sure to leave the baby potatoes whole when freezing to prevent them from becoming mushy.
2. Seal & Freeze: Remove as much air as possible from the bag, then seal it tightly. Lay the bag flat in your freezer. It can be frozen for up to 3 months.
3. Thaw & Cook: When ready to cook, thaw the entire bag completely in the refrigerator overnight. Once thawed, follow the slow cooker instructions above from step 1, adding the slurry and balsamic vinegar at the end. Enjoy your easy Slow Cooker Tuscan Chicken Stew!

Pro Tips & Troubleshooting

Achieve perfect results with your Slow Cooker Tuscan Chicken Stew every time by keeping these helpful tips in mind.

• Adjust Cook Time for Chicken Breasts: If using chicken breasts, reduce the cooking time slightly to 3-5 hours on low. They tend to cook faster and can dry out more easily.
• Thickening Evenly: Always stir the cornstarch slurry thoroughly into the stew. Stirring prevents lumps and ensures the stew thickens uniformly without a pasty texture.
• Hard Potatoes: If your potatoes are still firm after the recommended cook time, your slow cooker might run cooler, or they were cut too large. Increase the heat to high for another 30-60 minutes, checking for tenderness.
• Prevent Dry Chicken: Chicken thighs are naturally forgiving. If using breasts, ensure they remain submerged in the liquid. Shredding the chicken and mixing it back into the warm sauce helps keep it moist.
• Season to Taste: Always taste your Slow Cooker Tuscan Chicken Stew before serving. Add a pinch more salt or a grind of black pepper if needed. A squeeze of fresh lemon juice at the end can brighten the flavors.

Serving & Storage

This comforting Slow Cooker Tuscan Chicken Stew is wonderful on its own, but a few additions can elevate your meal.

Serve your hot stew immediately with slices of warm, crusty bread or focaccia for dipping into the flavorful broth. Garnish each serving with a sprinkle of fresh, chopped parsley for a pop of color and herbaceous freshness.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making it even tastier the next day. For longer storage, you can freeze cooked stew in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Variations

Feel free to customize your Slow Cooker Tuscan Chicken Stew with these exciting variations.

• Add different vegetables: Stir in a handful of fresh baby spinach or kale during the last 15 minutes of cooking until wilted. Sliced mushrooms added at the beginning cook down beautifully.
• Include browned Italian sausage: Brown some Italian sausage (sweet or spicy) in a skillet before adding it to the slow cooker with the other ingredients. This adds another layer of robust flavor.
• Experiment with other herbs: Instead of or in addition to rosemary, try adding a teaspoon of dried thyme or oregano for different aromatic notes.
• Serve over alternatives: While great with bread, try serving your stew over creamy polenta, fluffy rice, or your favorite pasta for a heartier meal.

Nutrition Information

This Slow Cooker Tuscan Chicken Stew offers a wholesome and satisfying meal, packed with beneficial nutrients. Below is a detailed breakdown of the nutritional content per serving. Enjoy knowing you’re fueling your body with a delicious and nourishing dish.

FAQ

Here are answers to some common questions about making this delightful Slow Cooker Tuscan Chicken Stew.

• Can this stew be made in an Instant Pot? Yes, you can adapt this recipe for an Instant Pot. Sauté ingredients, then pressure cook for about 15-20 minutes with a natural release, adjusting liquid as needed.
• How long does it take to cook? This Slow Cooker Tuscan Chicken Stew cooks for 4-6 hours on the low setting. This extended cooking time ensures tender chicken and perfectly cooked vegetables.
• What is the best way to thicken the stew? The cornstarch slurry is the most effective and common method. Mix cornstarch with cold water until smooth, then stir it into the hot stew during the last 30 minutes of cooking on high heat.
• Can I use chicken breasts instead of thighs? Absolutely! Chicken breasts work, but reduce the cooking time to 3-5 hours on low to prevent them from drying out. They are best when submerged in the liquid.
• Is this recipe freezer-friendly? Yes, both before and after cooking! You can assemble the raw ingredients (leaving potatoes whole) in a freezer bag or freeze cooked portions for up to three months.
• What sides pair well with Tuscan chicken stew? Crusty bread, focaccia, creamy polenta, or fluffy white rice are all excellent choices. A simple green salad also makes a refreshing counterpoint.

Conclusion

This Slow Cooker Tuscan Chicken Stew is more than just a meal; it’s an invitation to effortless comfort and rich flavors. With minimal hands-on time, you can create a hearty, delicious dish that satisfies everyone. Its versatility for meal prepping and freezing makes it a true kitchen hero for busy parents and beginner cooks alike. We hope you try this easy recipe soon! Please share your experience and any creative variations you discover in the comments below.

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Slow Cooker Tuscan Chicken Stew: Easy & Flavorful Comfort Food

Enjoy a heartwarming and effortless meal with this Slow Cooker Tuscan Chicken Stew, featuring tender chicken, fresh vegetables, and savory herbs, all cooked to perfection in your slow cooker. It’s a comforting dish that’s simple to prepare and packed with flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Slow Cooker

Cuisine American

Servings 6 people

Calories 646 kcal

Equipment

• Slow cooker
• Two forks
• Electric hand mixer (optional)
• Heavy-duty gallon sized freezer bag

Ingredients

  

Main Ingredients

• 6-8 boneless chicken thighs
• 2 carrots peeled and sliced
• 2 stalks 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 cup chicken stock
• 1 tablespoon tomato paste optional!
• 2 tablespoon white wine
• 1 teaspoon fennel seeds crushed with side of knife
• ½ teaspoon salt
• 1 sprig fresh rosemary
• ¼ cup water
• 2 tablespoons cornstarch (or 1 tablespoon arrowroot powder)
• 1 tablespoon balsamic vinegar
• chopped parsley
• bread

Instructions

 

Slow Cooker Steps

• Combine chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds, salt, and rosemary in the slow cooker.
• Cook on low for 4-6 hours.
• During the last 30 minutes, mix cornstarch with water until smooth, then add to the slow cooker with balsamic vinegar.
• Increase heat to high and cook for 30 more minutes, or until the stew has slightly thickened.
• Remove chicken thighs, shred them using two forks or an electric mixer, and then return them to the stew.
• Remove the rosemary sprig and serve the stew.

Notes

Optional: tomato paste can be omitted. To assemble ahead, combine all ingredients except water, cornstarch, and balsamic vinegar in a gallon-sized freezer bag, ensuring baby potatoes are left whole. Freeze for up to 3 months and thaw completely before cooking.