Slow Cooker Tuscan Chicken Stew

The pressure builds and you start counting down minutes until you eat. You sense the steam cues whispering secrets through the sealing ring, telling you dinner1s almost ready. That broth depth you get from slow cooking is no joke1it1s what makes this stew so dang comforting.

You catch the smell sneaking through the vents, a mix of garlic, tomatoes, and that balsamic vinegar tang. It1s like a little warm hug kinda sneaking up on your nerves and making the wait feel shorter. Even though you don1t always gotta do slow release, with this stew it1s worth it to let the flavors settle nice and slow.

You spot the chicken tender enough just by the way it falls apart at the touch of two forks. The veggies soften right alongside it, soaking up all the goodness. You feel a bit proud knowing this all came together without much hands-on fuss.

Why This Recipe Works Every Single Time

• Chicken thighs or breasts stay juicy and tender, thanks to the slow cooker1s gentle heat.
• The combination of fire-roasted tomatoes and tomato paste gives the broth serious depth and richness.
• Italian seasoning plus granulated garlic builds layers of flavor that just won1t quit.
• Veggies like carrots, celery, and potatoes absorb the broth, making each bite hearty and satisfying.
• Balsamic vinegar adds a little zing that keeps the stew bright instead of heavy or blah.

Everything You Need Lined Up

• 1 pound boneless, skinless chicken breasts or thighs. Either works great, but thighs give you extra flavor.
• 1 cup chopped carrots. They add sweetness and keep the color popping.
• 1 cup chopped celery. Crunchy-ish even after slow cooking, which is kinda nice.
• 1 cup chopped onion. Makes the broth aromatic and savory.
• 1 cup chopped yellow or red waxy potatoes. These soak up all that broth goodness and don1t fall apart too much.
• 1 (15 ounce) can of diced fire-roasted tomatoes. You get that roasted taste without roasting yourself.
• 1 (6 ounce) can of tomato paste. A little goes a long way to thicken and enrich the stew.
• 1 teaspoon Italian seasoning and 1 teaspoon granulated garlic to boost all the flavors.
• 32 ounces chicken stock. This is your stew1s body and soul1make it good quality if you can.
• 1 tablespoon balsamic vinegar (plus another if you wanna punch it up later).
• 2 tablespoons olive oil to help everything mingle nicely.
• 1 teaspoon kosher salt. Adjust to taste after slow cooking.
• 2 tablespoons arrowroot powder or cornstarch for thickening at the end, if needed.

How It All Comes Together Step by Step

1. Place your chicken breasts or thighs at the slow cooker1s bottom. This makes sure they get the most heat and cook evenly.
2. Add your chopped carrots, celery, onion, and potatoes on top of the chicken. Layering like this helps all the flavors mingle real good.
3. Pour in diced fire-roasted tomatoes and the can of tomato paste. They bring bold, cozy flavors into the mix.
4. Sprinkle Italian seasoning and granulated garlic over everything. You gotta season early so the stew tastes balanced.
5. Pour chicken stock over all the goodies, just enough to cover everything well. This is where broth depth builds into something amazing.
6. Seal the pot with your sealing ring and cover. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and veggies are tender.
7. Use two forks to shred the chicken right in the pot. Stir the stew to combine everything nice and evenly.
8. Taste it and adjust salt or add a splash more balsamic vinegar if it needs a little kick. If the stew seems too thin, mix arrowroot powder with cold water and stir it in, then cook for a few minutes to thicken.

Time Savers That Actually Work

• Buy pre-chopped veggies if you ain1t got much time. It1s dang convenient and no one will know.
• Use leftover rotisserie chicken instead of raw chicken. Skip the slow release and do a quick release to warm everything through fast.
• Make your broth in bulk and freeze it in portions. You just gotta pull it out when stew day rolls around1super easy.

When You Finally Get to Eat

You dig your spoon into that thick, steaming stew and the smell hits again 1 warm, inviting, kinda like comfort in a bowl. The chicken1s tender, juicy, and it melts perfectly with the soft veggies.

The broth1s got that rich depth that comes from slow cooking, with a little tang from balsamic vinegar that wakes your taste buds up. It1s a combo that feels both cozy and a little bit fancy.

Each bite is a blend of mellow sweetness from carrots, a little earthiness from potatoes and celery, and that subtle roasted tomato flavor that just ties everything together. You1ll wanna lick your bowl, no joke.

Your Leftover Strategy Guide

• Store leftovers in airtight containers in the fridge1you1ll be surprised how stew flavors deepen overnight.
• Freeze portions in meal-sized containers for quick reheating. Just thaw overnight or use your pressure cooker1s steam function to warm fast.
• Reheat gently on the stove or in your pressure cooker using slow release with a bit of extra broth or water to loosen it up.
• Use leftover stew as a base for pasta or top a baked potato with it. It1s versatile and tasty second-day grub.

Common Questions and Real Answers

• Can I use frozen chicken? Yep, frozen chicken works but add extra cooking time and make sure to check steam cues carefully so it1s fully cooked.
• Is this recipe good with other veggies? Definitely. You can mix in zucchini, green beans, or bell peppers depending on what you got.
• How do I avoid mushy veggies? Chop veggies a bit bigger and don1t overcook. Use slow release to keep stew from overcooking after timer ends.
• Can I skip the tomato paste? You could but the broth won1t be as thick or rich. Try adding less stock if you do.
• What1s the best way to thicken the stew? Arrowroot powder or cornstarch mixed with cold water stirred in near the end works best. Let it cook a few more minutes so it sets up.
• Should I do quick or slow release? Slow release is best here so flavors settle and chicken stays tender. Quick release works if you pressed for time, but it won1t be quite as nice.

Slow Cooker Tuscan Chicken Stew with Vegetables

This comforting one-pot Tuscan chicken stew is packed with tender chicken, hearty veggies, and a rich, tangy tomato-balsamic broth. Let your slow cooker do the work for a flavorful hands-off dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 336 kcal

Equipment

• 1 Slow Cooker 6-quart

Ingredients

  

Main ingredients

• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup carrots chopped
• 1 cup celery chopped
• 1 cup onion chopped
• 1 cup yellow or red waxy potatoes chopped
• 15 ounce diced fire-roasted tomatoes 1 can
• 6 ounce tomato paste 1 can
• 1 teaspoon Italian seasoning
• 1 teaspoon granulated garlic
• 32 ounce chicken stock
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 2 tablespoons arrowroot powder or cornstarch for thickening at the end
• 2 tablespoons balsamic vinegar divided

Instructions

 

Instructions

• Place the chicken at the bottom of the slow cooker.
• Layer chopped carrots, celery, onion, and potatoes on top of the chicken.
• Pour in the diced fire-roasted tomatoes and tomato paste.
• Sprinkle Italian seasoning and granulated garlic evenly over everything.
• Pour in the chicken stock to cover the ingredients well.
• Cover and cook on high for 4 hours or on low for 6-8 hours.
• Remove chicken and shred with two forks, then return to the slow cooker and stir to combine.
• Whisk arrowroot powder with a bit of broth and remaining balsamic vinegar, stir into stew, and cook for an additional 5 minutes to thicken.

Notes

Dice the veggies evenly for consistent cooking. Don’t skip the arrowroot powder and balsamic vinegar slurry at the end—it adds flavor and thickness!