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.
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.