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.
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!