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Slow Cooker Tuscan Chicken Stew (+ Instant Pot)

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Slow Cooker Tuscan Chicken Stew

slowcookerThis slow cooker Tuscan chicken stew couldn’t be any easier to prepare!  The flavors are enhanced by fennel seeds, rosemary, and a splash of balsamic vinegar.  Don’t forget a hearty chunk of bread for dipping!

This recipe was updated on 3/1/2017 to include instructions for cooking in the Instant Pot.

Two weeks ago was still pretty summery.  Last week was wintery {wah! see my Instagram}.  This week seems to be pretty autumny.

Mother Nature is trying to keep us on our toes.  I have to check the Weather Network before dressing in the morning!

Whatever the weather is doing, I am doing my own thing.  It’s called soups and stews.  And big chunks of bread.

Slow Cooker Tuscan Chicken Stew

Basically, my slow cooker has come out to play again.

I am still pretty new to the whole slow cooker thing; we never had one growing up, and  I am slowly learning what you can and cannot do in a slow cooker.

Can: big tough cuts of meat…after hours in the slow cooker they are heavenly soft and falling apart.  Example: Slow Cooker Jamaican Beef Tacos with Mango Salsa.

Cannot: actually cook chicken for 10 hours, even though that’s what the temperature setting says.  Example: um, that one did NOT make it on the blog!

DO:  add more spices and seasoning to the slow cooker just before serving.  Love this one, I used this tip in the Slow Cooker Chicken & Sweet Potato Korma, and that step is the magical step.

Slow Cooker Tuscan Chicken Stew @sweetpeasaffron

This slow cooker Tuscan chicken stew recipe is another one inspired by something my mom cooked for us just after Kai was born.  I remember looking at this chicken stew and not thinking much of it.  But then we dug in {with huge chunks of bread, completely mandatory!} and…holy yum.

The potatoes and the chicken and rosemary and THE BREAD…just so delicious, soul-warming and not a drop {or a crumb} were left behind.

Slow Cooker Tuscan Chicken Stew

Slow Cooker Tuscan Chicken Stew

With that stew as an inspiration, I set out to recreate it in slow cooker form….but once I got going, it evolved into a new version, that tasted completely different, but still totally delicious and comforting, and {duh} amenable to bread-dunking.

I added some crushed fennel seeds, because I love the flavor it gives to soups and stews.  The rosemary is also delish, make sure you try to get the fresh stuff, it makes a big difference!  I added some white wine because I find it adds so much depth to my soups.  And my favorite part was the addition of a few teaspoons of balsamic vinegar just before serving.  It gives it a tiny hint of sweet and a teeny bit of tanginess to the slow cooker Tuscan chicken stew.

My FAVORITE PART: throw it all in the crockpot and hit start.  Walk away for 4-6 hours.  I lovvvvve this.  {Yes, browning your chicken and then deglazing the pan with the wine adds more flavor, but the non-browned version is still reeeeally good, great news for us lazy busy people}.

So.  Are you guys ready for some slow cooker recipes?  I’m just getting started 😉

(NEW) Check out my Slow Cooker Tuscan Chicken Stew Video!

More slow cooker soups for us!

Slow Cooker Tuscan Chicken Stew

Prep Time 20 mins
Cook Time 6 hours
Total Time 6 hrs 20 mins
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Serves 6     adjust servings

This easy slow cooker recipe simmers chicken, potatoes and rosemary with vegetables for a delicious and flavorful supper.

Ingredients

  • 6-8 boneless chicken thighs, fat removed and cut into 1-2 inch cubes
  • 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 3/4 cup chicken stock
  • 1 tbsp tomato paste
  • 2 tbsp white wine
  • 1 tsp fennel seeds, crushed with side of knife
  • 1/2 teaspoon salt
  • a sprig of fresh rosemary {roughly 1 tsp chopped}

Just before serving

  • 1/4 cup water
  • 2 1/2 tbsp cornstarch
  • 1 tablespoon balsamic vinegar

Garnish

  • chopped parsley

Instructions

    Slow Cooker

    1. Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds and salt into the slow cooker.
    2. Cook on the lowest setting for 4-6 hours.
    3. Just before serving, combine the corn starch with the water and mix until no lumps remain.
    4. Add the water/cornstarch, balsamic vinegar, and rosemary. Taste and add additional salt if necessary.
    5. Replace lid and allow to cook for 5 or so more minutes, until slightly thickened.

    Instant Pot

    1. Cook the carrots, celery and onion for 5 minutes in 1 tablespoon of olive oil using the sautee function on your Instant Pot. Add the chicken thighs and cook for 5 more minutes or until lightly browned. Add the garlic and cook for one minute.
    2. Turn off the sautee function. Add all ingredients except for the water, cornstarch & balsamic vinegar to the Instant Pot and stir.
    3. Cook on high pressure for 6 minutes, then do a natural pressure release: turn off the Instant Pot and let it sit for 10 minutes before releasing remaining pressure.
    4. Stir together the cornstarch & water, then add to the stew with the balsamic vinegar. Stew should thicken quickly.

    Recipe Notes

    Serve with a crusty baguette, or fresh focaccia.

    I used a 5 quart slow cooker.

    Nutrition Facts
    Serving Size ⅙ of batch
    Amount Per Serving As Served
    Calories 280 Calories from fat
    % Daily Value
    Total Fat 11 g 17%
    Saturated Fat 3 g 15%
    Cholesterol 123 mg 41%
    Sodium 352 mg 15%
    Carbohydrate 19 g 6%
    Dietary Fiber 3 g 12%
    Sugars 5 g
    Protein 28 g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g

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    Comments

    1. Sounds like mother nature needs to make up her mind by you, Denise! It’s been unseasonably chilly by me for the last week or so, but luckily no snow…yet! 🙂 I love using my slow cooker in the fall and this looks like the perfect dish! I like that you used chicken instead of beef. And the fennel seeds sounds like the perfect addition! Pinning to try this fall!

      Reply

    2. I love slow cookers! They make cooking soooo easy. I really like setting them to cook while I’m at work then being welcomed home by the delicious smell of a home cooked meal! It’s almost like someone surprising you by making dinner…almost 🙂 beautiful photos too!

      Reply

      • I am learning to love my slow cooker…I need to find some recipes that can cook for 8 hours or longer so that I can come home to a delicious meal (rather than mush). Thanks, Karen!

        Reply

        • Denise, your prayers have been answered! There is a new slow cooker out that has a timer. You can program it when to start and stop cooking! So it can be ready when you come home! Im going to get one! Wopee! Probably find one on Amazon?…Yes?

          Reply

    5. We have been getting a ton of rain here lately and it has finally started cooling things down 🙂 The rain really makes me crave soup and this looks like the perfect hearty soup that even my husband would be happy to eat for dinner! I don’t have a slow cooker, but I’ve been thinking about getting one lately and after seeing this I am really thinking I need one!

      Reply

      • I’m glad you’re getting some cooler weather, it really makes it feel like fall, doesn’t it? I like my slow cooker, but wish I had read more reviews on other slow cookers and features they have. Mine is very basic and cooks hot 🙁

        Reply

    6. I have been using a slow cooker since I married in 1972 and love finding new recipes…this one sounds the perfect meal to come home to.Thank you so much .BTW our weather here in England is all over the place too ! 🙂

      Reply

      • Thanks, Jess! I am loving fennel seeds, you would think they would make things taste licoricey, but they just add a really interesting flavor. Hope you get your fall weather soon!

        Reply

    9. This sounds like one to save for a chilly winter’s day, Denise. I love the ‘little extras’ you recommend like the fennel seeds and balsamic vinegar. My slow cooker is all packed away in boxes still waiting to be moved. I can’t wait to get it out again!

      Reply

    16. I love quick and easy recipes like this during the Winter and Fall (esp. when there is already that much snow on the ground – omg!!). This stew looks totally comforting, warming and delicious – just in time for Fall (and that Bread looks perfect as well!). This recipe confirms that I need a slow cooker in my life ASAP 🙂

      Reply

    23. Oh my! This looks like what I have been looking for. Something that will please the whole family. Praying for leftovers when I make it. I think Beer Bread sounds like it would go good with it. Thanks for sharing.

      Reply

    24. Trying this tonight – it feels like fall outside and was wonderful to walk in the door after a late afternoon walk to the yummy smells of dinner! Thanks for the recipe!

      Reply

    25. I just put this all in the crock pot! I amsoexcited to try it! Seems like a great fall-football sunday type of dinner.my boyfriend is excited to try it as well!

      The only thing I was confused about, is the instructions never said when to put the potatoes into the crock pot? I put them in anyways but I’m not sure if I am supposed to?

      Reply

      • Hi Amanda! Oops, yes, the potatoes definitely go in the crock pot! I will ammend the recipe ASAP, thanks for letting me know 🙂 Hope you like the stew!

        Reply

      • Hi Katie! Although I haven’t tried it with this specific recipe, I would say you could probably try cooking the onions in some olive oil, remove from the pan, then brown the chicken, add the wine to deglaze the pan, then add back the onions and all the other ingredients and simmer for 30 minutes or so until the veggies are cooked through and you get the consistency you’d like for the stew {you can always ad a bit more cornstarch if you’d like it thicker}. I haven’t tried this, but it would likely work! Good luck and let me know if you try it!

        Reply

    27. Hi!
      Just curious what white wine works best (that you have found)…obviously sweet is bad…but any suggestions would be great!

      Thanks!

      Reply

    28. These pictures are FABULOUS. I love crockpots and stews in general, but the pictures had me scrolling down to see how I could recreate this masterpiece. I’m a little too curious in the kitchen and a bit of an inventor myself, so truth be told I rarely make a recipe exactly like it says no matter how good it looks…I’ve always got to tweak something here or there just to make it my own. I used chicken breast instead of thighs, I upped the chicken broth and white wine just a bit and added about a half cup of lentils, in addition to the fennel I also threw in a few sprigs of fresh thyme and chopped up some fresh rosemary to put in the stew while it cooks (instead of just before serving), and I added a couple pinches of cayenne pepper. I just put it in the crockpot, will let you know how it turns out!

      I’m really excited to try it with my favorite homemade no-knead bread recipe that I’ve got rising as we speak: http://www.simplysogood.com/2010/03/crusty-bread.html

      Reply

      • Hi Lauren! It does freeze well, however I recommend gently reheating it, as the chicken and veggies are quite tender and may start falling apart if they are cooked too vigorously. Hope you enjoy it!

        Reply

        • How would you suggest ‘gently’ reheating it? On the stove top? I made this last week and have been thinking about it ever since:)

          Reply

          • I’m so glad you liked it April 🙂 I would reheat it on a lower setting, I had a problem when I tried to rapidly reheat it and it came to a vigorous boil and all of the chicken fell apart 🙁 Good luck!

            Reply

    30. Thanks for the YUM! I have been making soups on the stove in my Fontignac French oven rather than crock pot lately, and was wondering if you could maybe share the main points of the original method so I don’t mess this deliciousness up! 🙂
      Thanks,
      Nikki

      Reply

    31. I made this yesterday, and it’s absolutely delicious! I will definitely make it again. Thanks for sharing this wonderful recipe.

      Reply

    32. This looks super yummy. Is it possible to use white meat chicken? Would I simply use boneless breasts? Or, better to leave meat on the bone and pull off once done? Thanks! You’ve inspired me to pull out my slow cooker again 🙂

      Reply

      • Hi Tricia,
        Hmm…I haven’t had great luck with chicken breasts in the slow cooker…for me they seem to either overcook and dry out, or completely disintegrate. I would recommend taking the time to brown them first in a frying pan with some olive oil, this should help maintain their integrity and prevent them from disintegrating. Let me know if you try it, and how it turns out!

        Reply

    33. I made it in my Lodge cast iron pot and boy, that fennel flavor pops! Great for a winter Sunday soup/stew day. And it’s gluten-free! Thanks for a winner.

      Reply

    34. Denise, pls post more comments on how the stew actually taste vs how it looks or how much your fans love slow cookers which is obvious since they are reading your recipes. Anyone can take an appetizing photo, but what are the reactions of those who made it? Furthermore, cooks may add suggestions, alternatives, or hints that would be of interest to your readers. Thanx.

      Reply

      • Hi Maria, thanks for the comments. I approve all comments on my site, whether good/bad, and whether or not they are people commenting on how the food looks. I can’t post more comments, since I approve everything! Feel free to write up your review of the recipe for other people to read!

        Reply

    35. Hi! Thanks for this recipe 🙂

      I just made this stew this evening and unfortunately something went horribly wrong! I ended up with a consistency that had clumps in it, I assume it was chicken fat. Also the veggies were still crunchy and not in a good way.

      I would love your opinion on what may have gone wrong. I made some changes so I assume that’s where the answer lies. I used chicken cubes for kabobs (about 2 lbs.) and I didn’t have small potatoes so I cut up about 2 medium potatoes. I also used a can (28 oz) of diced tomatoes with only some of the juice drained out. I wonder if my low setting is too low? It cooked on low for about 5 hours, and it still didn’t seem cooked.

      Anyway, I really want to try again because I think this is a promising recipe! I think next time I will not stray from the recipe. I think the chicken is what did me in. Thanks is advance!

      Tracy

      Reply

      • Hi Tracy!
        I am still a bit of a crock-pot rookie, so I will try my best to figure out what went wrong.

        First, the chicken: did it have a lot of fat on it? I have tried bone-in or skin on chicken in the crockpot in the past, and had a similar problem to what you’ve described. Fat globules that were really unappetizing! I now use boneless skinless chicken thighs and if there is excess fat, I trim it, and haven’t had the problem since. I have read that some people will let their stew/soup cool down so that they can scoop off the fat, but that sounds like a pain in the butt to me!

        Secondly the veggies: were they immersed in the liquid? I am surprised they weren’t cooked through, my veggies were very tender after 5 hours on low, even if they weren’t immersed they still should have steamed.

        Do you have a new slow cooker or an old one? I have read that the old slow cookers actually cook much closer to the time listed on the setting. I have a new crockpot that seems to cook quite fast (much to my dismay!! I wish I could cook chicken for 8 hours, that would be a do-able week-day dinner). I would suggest increasing the cook time on your slow cooker if you try it again.

        The tomatoes were definitely not a problem because I actually started off with a drained can of diced tomatoes when testing the recipe (with no problems) and switched to fresh. And I don’t think the potatoes were a problem, either.

        I hope my suggestions help you out, and I hope you try it again, although I understand if you don’t. Have a great week-end!

        Reply

        • Thank you for taking the time to get back to me!

          The chicken did have fat on it, but it was little so I didn’t think it would be a problem. I’ll make sure to trim the chicken more thoroughly next time. My slow cooker is pretty new, I’ve only used it about five or so times. Maybe I’m not familiar enough with it’s temperatures yet.

          I think some veggies were poking out at the top. I’ll make sure they’re more submerged next time. Thanks again for your advice, I’ll let you know if I try again!

          Happy New Year!

          Tracy

          Reply

      • Hi Aubrey, I’ve never made a half-batch before, and I’m not sure it’s recommended to cook such a small quantity in a slow cooker; mine says to make sure it is more than half full. I’m unsure of the cooking time for a half batch. You could try to adapt it for stovetop, I believe I have written out instructions for this in a previous comment. The resulting stew will be more liquidy, so you may wish to reduce the amount of stock used. I hope this helps! Good luck!

        Reply

    38. actually made this for dinner today. Pretty good recipe. I doubled the carrots and there still weren’t enough. Also, as its middle of winter in NE, tomatoes not great quality. Might be better to use petite diced fire roasted can of tomatoes. I used homemade chicken broth which helped add needed flavor. Also, needed AT LEAST 6 hours on low. My potatoes needed an extra hour to soften up. I can not have bread, so served over bed of risotto to make it a little more filling.

      Reply

      • Thanks for the feedback, Rebecca! The first time I made the recipe, I used canned diced tomatoes, and the flavors were a little dull, which is why I switched to fresh. Also, I’m wondering if there are differences in cook time between brands of slow cookers, because after 5 hours on low, my potatoes were perfect! I love hearing all the changes people make when they use a recipe, so thank-you!

        Reply

    39. I have this in my slow cooker now. I prepared it while watching my 6 feet of snow out my window. Yuck! I’m sure this will be perfect for this cold day. I’m also making homemade bread in my bread maker. Can’t wait for dinner! Thank you!

      Reply

    40. This stew has great flavor, I too added extra veggies. Not too sure about the chicken though, it turned out rubbery, wasn’t bad but might do sausage or beef next time, overall I would make it again.

      Reply

      • Hi Craig! Thanks for reporting back 🙂 When you say rubbery, do you mean that the chicken was overcooked or undercooked? I found it to be falling-apart tender, but maybe there are differences between our slow cookers?

        Reply

    42. Girlllll! Thank you. My family and I live in Seattle and with the weather being as raining as it is. This is a prefect recipe for a mom on the go like myself. I have everything in my 9am and by the time I get back to the house and kid home from school and husband home from work. My home smells like I’ve been working hard in the kitchen. Best part the whole family went back for seconds.

      Reply

      • Hi Elizabeth! I’m so glad you and your family like the stew! I am loving my slow cooker these days, it is SO nice to get home from work and dinner is waiting for me 🙂

        Reply

      • Hi Julie! I’m glad you enjoyed the stew! I will have to try it without the wine…did you use chicken stock instead? Thanks for reporting back!

        Reply

        • Yes, I used chicken broth instead. I cooked a whole organic chicken and divided that up between 2 soup pots and doubled the rest of the ingredients. I used the cooking broth and divided it up between the 2 soup pots and added a tablespoon of Better Than Bouillon Chicken base to each pot too. I added the ingredients that I didn’t think my son’s fiance would eat in one pot but she tasted it and loved it and so I ended up not needing a separate pot of stew for the pickier eaters. My daughter’s boyfriend is 19 and he ate a LOT. We ended up being snowed in that night and everyone wanted this for their snack and their breakfast the next day. I served it with the 1-hour home made bread from here: http://www.lafujimama.com/2009/09/simple-one-hour-homemade-bread. The combo was amazing. We had a neighbor’s fresh honey and butter with the bread for dessert. This stew is just amazing. The depth of flavor is incredible. It was a huge eye-opener for me because I didn’t think my family would go for some of the ingredients like the balsamic vinegar and the fennel seeds. This went over like gangbusters and they have all made me promise to put it into the favorite meals rotation. I freaking LOVE this stew!

          Reply

          • Sounds delicious, Julie! Good to know it is still good without the wine. And that bread sounds delicious! I will have to try it! Thanks so much for your kind comments, Julie, you totally made my day 🙂

            Reply

    44. Made this for my sister’s birthday and her whole family loved it. My sister even tilted her bowl to drink up the last drop. Amazing recipe. You have gained an enormous amount of culinary credibility with me. I feel like if you say something is good then I should try it.

      Reply

      • Hi Ashley, it’s boneless (I will update the recipe). I have had other readers use bone-in chicken thighs in a similar recipe with no issues…just make sure it is skinless and trim as much fat as possible. Hope you enjoy the stew!

        Reply

    48. I’m experimenting with “freezer meals” for the slow cooker – where you do all the chopping for several meals and divide and bag up all the ingredients and freeze together. Then you defrost and throw it in the slow cooker when you want it. Have you tried that with this? Potatoes and tomatoes seem like they may not freeze well…I’ve never frozen raw potatoes. I guess if it was all in the stock and wine, it might be okay. I will try it, I guess, and let you know!

      Reply

      • Hi Carolyn! I haven’t tried freezing the ingredients first…it sounds very convenient! If you wouldn’t mind reporting back here how it turns out, that would be wonderful.

        Reply

    49. I made this today for my husbands birthday. Believe it or not, it is almost 90 degrees out today and my house smells so good that I don’t even care this is a colder weather meal. I doubled the receipt since we have 9 coming over. Cant wait to dig in!!!

      Reply

      • Hi Rhonda! I hope you guys liked it, I have to say that I eat soup all summer long…we made a big batch of minestrone the other day and it was pretty hot outside 🙂

        Reply

    50. Dear Denise, this soup speaks right to my soul! What a wonderful and delicious meal to greet the Fall with. I love the flavors and herbs..this is the definition of comfort food! xo, Catherine

      Reply

    52. This looks great! I’m a little confused about how to do the chicken….should I cook it separately then pour chickeb anf the deglazed wine juices in with everything else?

      Reply

      • Hi Kelsey. Now I’m confused (ha ha!). If you are making it in the slow cooker, you just throw everything in, set it to the lowest setting, and cook for 4-6 hours.

        Reply

    53. We finally made this recipe — We loved it! I used boneless chicken breasts because that’s what I usually have, and I actually put them in frozen and let it cook all day — perfect! Definitely adding this to the regulars. Thanks friend!

      Reply

    55. Looks delish? What size of crockpot do you use for this recipe ? I’m wondering if my slow cooker is too big and if I should double the recipe .

      Reply

    56. I’m not the most experienced cook but when my mom asked me to help out while my dad is on bed rest from knee surgery, I wanted to make something yummy. So I turned to Pinterest and found this recipe! Everyone loved it and it was SO easy to make. I added more white wine, balsamic, and salt than the recipe called for but it was a hit.

      Reply

    57. Made this stew last week and it was amazing! I’m not generally a fan of fennel, but we really enjoyed this. My daughter even took it to school for lunch the next day – and she doesn’t generally like stew-type meals! 🙂

      Reply

      • How did I miss this? I’m so glad you guys liked the stew! I have to admit I’m not really a ‘stew’ person either…at least not beef stew. Thanks, Stacey!

        Reply

    58. I made this last night, and while good, it didn’t wow me. Seemed to lack flavor despite me following the recipe to a T. Also, it didn’t thicken at all with the cornstarch either. =(

      Reply

    59. I’m so excited to try this out today! Just finished prepping everything and it already looks amazing. Thank you so much for posting this! I will definitely be trying more of your recipes in the future. 😊

      Reply

    61. Amazing. My almost 3 year old helped add most ingredients ( I chopped!) while the baby slept. We didn’t have rosemary so used thyme…. Sorry. I always like to make as is but I realized this at the end. But it was outstanding despite and will stock cupboard for next time. Made with cheddar biscuits and my husband told me the stew was the best meal I had cooked in ages! The leftovers already transferred to a pot for easy reheating tomorrow. I have passed along this recipe already. Thank you. A mom of soon to be 3 children I need amazing healthy simple recipes like this. Ps – my 11 month old couldn’t get enough of this!

      Reply

      • WOW, thanks so much for your review! And I’m impressed your 11 month old liked it! I’m still working on my 2-year old 😉 Thanks so much, Christina!

        Reply

    62. It looked and smelled very good, but the potatoes and carrots were hard. I cooked an additional 2 hours and even had to put on my stove top. Maybe the recipe should be cooked on medium or high, or cook the potatoes beforehand. I was disappointed.

      Reply

      • Hi Claudia, I’m sorry to hear that it didn’t cook through for you! I just made a variation of this on Friday and the potatoes and carrots were falling apart they were so tender, so I’m confused why it wasn’t the same for you. Did you cook it for the lower end of the spectrum (3 hours)? I’m just trying to figure out if I should modify the recipe to say ‘5 hours on low’, because 100% your potatoes and carrots should be cooked through at that point. Also, did you lift the lid of the crockpot at any point?

        Reply

    64. I just found this yummy looking stew. I do not eat beef or
      pork, so when I found this I was happy 🙂
      I am making it right now.

      Reply

    66. This crock pot dish was so good! I was looking for a dish that would help to use some of the white wine we had leftover and this was perfect. Will be making it again soon!

      Reply

      • Hi Rebekah, I’m so glad you and your family enjoyed it! The stew can be frozen, or you could even bake it into pot pies (just put some puff pastry over some ramekins, instructions in this post). Otherwise, it does make for a tasty lunch too 🙂 I hope these suggestions help!

        Reply

    69. I love your site! I’m glad I waited till today to make this recipe because I just saw that you have an Instant Pot version! Excited to try it out!

      Reply

    70. I tried this out today. I followed the recipe pretty much exact except I used boneless skinless chicken breasts and added mushrooms. it wasnt the greatest. was missing something… didnt have much flav. other than for the rosemarry. It also didnt thicken so was more of a soup than a stew. dont know where it went wrong.

      Reply

    71. Hi Denise!

      This recipe looks great and I am thinking of making it tonight.
      Unfortunately I don’t have much time.
      What would you suggest if I cooked it on high? 2-3 hours?

      Reply

      • Hi Josie, apologies for my late reply, I’ve just returned from holidays. Although I’ve never tried, you could probably try making it on the stovetop and that would reduce the cook time. There should be instructions in one of the comments above, but if you can’t find it, let me know and I’ll re-copy and paste here 🙂

        Reply

    72. Hi Denise!
      I didn’t have fennel seeds so I googled for a sub.
      They suggested caraway, cumin, or dill. I opted for the dill as I didn’t have caraway either. Fingers crossed it will work out! Love crockpot recipes in the summer so I don’t heat up the kitchen.

      Reply

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