Slow Cooker Tuscan Chicken Stew Recipe You Gotta Try
This Tuscan Chicken Stew is a comforting slow cooker meal full of tender chicken thighs, vegetables, and warming herbs like rosemary and fennel. Perfect for cozy dinners and effortless meal prep.
Equipment
- 1 Slow Cooker
Ingredients
Main Ingredients
- 6-8 boneless chicken thighs skinless
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 1 onion small-medium, diced
- 2 cloves garlic minced
- 2 medium tomatoes diced
- 12 baby potatoes halved
- 1.75 cup chicken stock
- 1 tablespoon tomato paste optional
- 2 tablespoon white wine
- 1 teaspoon fennel seeds crushed
- 0.5 teaspoon salt
- 1 fresh rosemary sprig
- 0.25 cup water
- 2 tablespoon cornstarch or 1 tablespoon arrowroot powder
- 1 tablespoon balsamic vinegar
- chopped parsley for serving
- bread for serving
Instructions
Instructions
- Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds, salt and rosemary into the slow cooker.
- Cover and cook on the lowest setting for 4-6 hours.
- During the last 30 minutes, mix cornstarch with water until smooth, then stir into the stew along with balsamic vinegar.
- Turn heat to high and cook about 30 more minutes, stirring until thickened slightly.
- Transfer chicken to a bowl and shred with forks or hand mixer.
- Return shredded chicken to the stew, mix gently and remove rosemary sprig.
- Serve hot, topped with chopped parsley and crusty bread.
Notes
Tastes even better the next day. Great for meal prep and freezing. Don’t skip the bread for dipping!