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Home Method Slow Cooker Slow Cooker Soup Recipes
4.54
/5
6 hours hours 20 minutes minutes

Slow Cooker Tuscan Chicken Stew

Dairy Free Dairy-Free Gluten Free Gluten Free Nut Free Nut Free Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Annie180 Comments
Posted: 1/23/20 Updated: 11/18/24

This post may contain affiliate links. Please read our disclosure policy.

Slow cooker Tuscan chicken stew is healthy, hearty, and so easy to prepare in the crockpot! Rosemary, fennel seeds and balsamic vinegar give this stew a ton of flavor.  

When it comes to comfort food, stew is pretty much at the top of my list...I just want to cozy up with a bowl of Slow Cooker African Peanut Stew, Slow Cooker Spanish Chicken Stew, or this slow cooker Tuscan chicken stew! Perfect to warm you up, and excellent for bread dunking.

overhead view of Tuscan slow cooker chicken stew in bowl

This Tuscan chicken stew slow cooker recipe is one of the most popular recipes on Sweet Peas and Saffron because of the amazing flavor you can get for very little effort!

It's perfect for busy weeknights, lazy Sundays, or anyone who wants to stock the freezer for easy meals.

Reasons you'll ♡ this slow cooker Tuscan chicken stew

  • it's hearty, taste delicious, and feeds a crowd
  • no sautéing means you can get it cooking quickly and it requires very little work!
  • it works great for meal prep!

Don't forget to pin this post to save it for later!

ingredients for slow cooker chicken stew on cutting board

Chicken Stew Ingredients

For this Tuscan chicken stew, you'll need:

  • boneless skinless chicken thighs- I love using thighs as they stay nice and juicy in the slow cooker, however you could swap for chicken breasts and reduce the cook time to 3-4 hours.
  • carrots, celery and onion- chopped
  • tomatoes- swap for a can of diced tomatoes in a pinch
  • potatoes- I recommend baby potatoes, halved
  • fennel seeds- crush them with the side of a knife before adding to the stew
  • rosemary- fresh if possible
  • stock- I used homemade bone broth but regular chicken stock or chicken broth works great
  • balsamic vinegar- to add a tangy aftertaste
  • cornstarch- to thicken I suggest a cornstarch slurry; you may also use arrowroot starch

How to Make Chicken Stew

  1. Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds, salt and rosemary into the slow cooker.
  2. Place the lid on the slow cooker and cook on the lowest setting for 4-6 hours.
  3. During the last 30 minutes of cook time, combine the corn starch with the water and stir until no lumps remain and add to the slow cooker along with the balsamic vinegar.
  4. Turn heat to high, and cook for 30 additional minutes, until slightly thickened.
  5. Transfer chicken thighs to a clean bowl and shred with two forks or an electric hand mixer. Return to the stew and mix in. The vegetables should be tender
overhead shot of slow cooker tuscan chicken stew in a slow cooker
overhead shot of slow cooker tuscan chicken stew in a slow cooker

Can I cook this in the Instant Pot?

Yes, you absolutely can! Find the directions in this Instant Pot Tuscan Chicken Stew post.

How do you thicken crockpot chicken stew?

Thickening your stew is optional, but it really helps give it that comfort food texture...velvety and smooth and just a little more substantial than an un-thickened stew. It also helps the delicious broth stick to the chicken, bringing it even more flavor.

For this crockpot chicken stew, I simply mixed a bit of cornstarch with some water, add it to the pot 30 minutes before serving, and turn up the temperature to high. You can also use arrowroot starch.

a close up shot of a spoon full of chicken stew

Ingredient swaps

This Tuscan chicken stew is a great as written but you can totally change it up depending on what you have on hand in your fridge or pantry!

  • chicken thighs- chicken breasts may be used (adjust the cook time to 3-4 hours on low), readers Karen and Aletta added browned Italian sausage, and reader Dani added ½ a cup of lentils
  • potatoes- sweet potatoes would go well with the flavors in this stew (although they may end up quite soft by the end of the cook time). Yikon golds, russet potatoes, or red potatoes will also work, just cut them into bite size pieces.
  • fennel- fresh tarragon may be a good alternative (add at the end of the cook time). Fresh thyme is great in this stew with the rosemary. Don't forget to add salt and pepper to taste.
  • other add ins- reader Yae added 1 teaspoon of turmeric, and I personally think adding in some roasted garlic would be fantastic!
three bowls of crockpot chicken stew

Meal prep tips

This is the perfect recipe to add into your meal prep routine! You can meal prep it in two different ways:

  1. cook ahead and reheat- cook a big batch of this stew on the weekend and reheat for easy lunches or dinners.
    • store in an airtight container in the fridge for up to 4 days or the freezer for up to 3 months
    • I like storing the cooked stew in a 2 cup glass meal prep containers or a meal mug
  2. assemble ahead but don't cook- as a crockpot freezer meal (find 34 more crockpot freezer meals here!)
    • combine all ingredients in a large freezer bag, or freezer-safe container
    • freeze for up to 3 months
    • when you are ready to cook, thaw completely and cook as directed

find my favorite meal prep containers & freezer equipment in my shop!

slow cooker stew in a blue bowl
a close up overhead shot of slow cooker chicken stew

More slow cooker chicken recipes

  • Crockpot Whole Chicken and Veggies
  • Thai Slow Cooker Chicken & Wild Rice Soup
  • Crockpot Chicken Noodle Soup
  • 7 No Sautee Slow Cooker Chicken Recipes
  • Slow Cooker Lemon Garlic Chicken Thighs

Recipe Video

Watch the video below to see how easy this recipe is to prep! Watch this 1-minute video! You can find more recipe videos on my YouTube channel.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

overhead shot of tuscan chicken stew in a blue bowl with a spoon

Tuscan Slow Cooker Chicken Stew

4.54 from 90 votes
Prep Time: 20 minutes mins
Cook Time: 6 hours hrs
Total Time: 6 hours hrs 20 minutes mins
Print Rate
Tuscan slow cooker chicken stew is healthy, hearty, and so easy to prepare in the crockpot! Rosemary, fennel seeds and balsamic vinegar give this stew a ton of flavor.  
6 servings

Ingredients

  • 6-8 boneless chicken thighs
  • 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 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 of fresh rosemary

Just before serving:

  • ¼ cup water
  • 2 tablespoons cornstarch (or 1 tablespoon arrowroot powder)
  • 1 tablespoon balsamic vinegar

To serve

  • chopped parsley
  • bread

Instructions 

Slow Cooker

  • Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds, salt and rosemary into the slow cooker.
  • Cook on the lowest setting for 4-6 hours.
  • During the last 30 minutes of cook time, combine the corn starch with the water and mix until no lumps remain and add to the slow cooker along with the balsamic vinegar.
  • Turn heat to high, and cook for 30 additional minutes, until slightly thickened.
  • Transfer chicken thighs to a clean bowl and shred with two forks or an electric hand mixer. Return to the stew and mix in.
  • Remove the rosemary and serve.

To assemble ahead and freeze:

  • In a heavy-duty gallon sized freezer bag, combine all ingredients except the water/cornstarch/balsamic vinegar. **Make sure to leave the baby potatoes whole**
  • Remove as much air as possible and freeze for up to 3 months.
  • Thaw completely before cooking as directed above.

Tips:

Serve with a crusty baguette, or fresh focaccia.
 
Find directions to prepare in the Instant Pot in this Instant Pot Tuscan Chicken Stew post!
 
This recipe can be halved and cooked in a 2.5 quart slow cooker (same cook time)

Video

Nutrition Information

Serving: 1/6 of batch, Calories: 646kcal, Carbohydrates: 87g, Protein: 30g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 448mg, Potassium: 2336mg, Fiber: 11g, Sugar: 8g, Vitamin A: 3890IU, Vitamin C: 93mg, Calcium: 87mg, Iron: 5mg
Author: Annie Holmes
Course: Main Course
Cuisine: Italian

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Reader Interactions

4.54 from 90 votes (67 ratings without comment)

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Recipe Rating




  1. Naomie says

    Posted on 10/26/19 at Posted on 10/26/19

    5 stars
    Hi Denise, I'm looking for recipes all over the world, chicken tuscan is a new experience in my kitchen

    Reply
    • Denise says

      Posted on 11/4/19 at Posted on 11/4/19

      Hi Naomie! I hope you enjoy!

      Reply
  2. Yae danny says

    Posted on 9/18/19 at Posted on 9/18/19

    Great recipe! I added a tsp of tumeric to add a little color and a touch of smokiness (plus tumeric is great for brain health). Then served it over a bed of microgreens. Big hit at lunch! Thanks please miss Denise

    Reply
    • Denise says

      Posted on 9/25/19 at Posted on 9/25/19

      So happy you enjoyed! Thank you so much for your review and leaving your modifications for us 🙂

      Reply
  3. Nancy Murphy says

    Posted on 2/28/19 at Posted on 2/28/19

    I should add that it is only about 2 hours into cooking so maybe it will come together later, but i doubt it by the looks of it....

    Reply
  4. Nancy Murphy says

    Posted on 2/28/19 at Posted on 2/28/19

    Help, my sauce separated for some reason. i think i followed recipe well. i used chicken breasts and they were skinless, boneless and trimmed. Now it looks thin with pink globules in it....should i rinse and make another sauce for all the ingredients? i am really perplexed.

    Reply
    • Denise says

      Posted on 3/5/19 at Posted on 3/5/19

      Hi Nancy, I'm so sorry but I've never heard of this happening? Sometimes things look a little odd when they are cooking but giving them a good stir at the end helps everything come together. How did it turn out in the end?

      Reply
  5. Andrea says

    Posted on 10/11/18 at Posted on 10/11/18

    5 stars
    It was delicious, I used everything listed except I used bone-in skin-on chicken thighs and shredded the chicken off the bone after cooking. Also I skipped the cornstarch. Truly one of the best soups I’ve had in a long while.

    Reply
    • Denise says

      Posted on 10/20/18 at Posted on 10/20/18

      I'm so happy to hear this, Andrea! Thank you so much for taking time out of your day to leave a review 🙂

      Reply
  6. Karen Foro says

    Posted on 10/10/18 at Posted on 10/10/18

    4 stars
    It was pretty good. Had to make a couple changes due to lack of ingredients...no fennel, so added one browned Italian sausage for a kick. Also, no paste so 1/4 cup crushed tomatoes with the broth. Will add more broth to heat up. Very tasty!

    Reply
    • Denise says

      Posted on 10/11/18 at Posted on 10/11/18

      Glad you enjoyed!

      Reply
  7. Mette says

    Posted on 9/20/18 at Posted on 9/20/18

    3 stars
    I am not completely sure where I went wrong, but when I first took a taste to sample the flavor and see what I could add, this basically tasted like nothing to me. Hot tomato water. Which was soooo disappointing, as this just looked delish! I don't blame the recipe really, I take full blame. Maybe my taste buds aren't as delicate as yours. WHO KNOWS! Anyway. I added another tsp salt, half a tsp pepper, a tbsp of Italian seasoning, a tbsp (at least) of paprika, then I made a roux for thickening instead of using corn starch (4 tbsp of butter / 4 tbsp flour / 1 cup of whole milk). Thanks though, for this beautifully presented recipe that I will definitely use again as a base. I just need a little more POW personally.

    Reply
    • Denise says

      Posted on 9/20/18 at Posted on 9/20/18

      Sorry you didn't enjoy, Mette! Could you taste the fennel, rosemary or the balsamic vinegar at all? That's where all the flavor comes from 🙁

      Reply
  8. Tidbit widbir says

    Posted on 8/20/18 at Posted on 8/20/18

    1 star
    Bland, not much more to say other than that I followed recipe to the letter. Won’t make again.

    Reply
    • Denise says

      Posted on 8/22/18 at Posted on 8/22/18

      Sorry you didn't enjoy it!

      Reply
  9. Sharon says

    Posted on 7/16/17 at Posted on 7/16/17

    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
    • Denise says

      Posted on 7/19/17 at Posted on 7/19/17

      Hi Sharon, I hope it worked out with dill! I have never tried 🙂

      Reply
  10. Josie Franklin says

    Posted on 3/13/17 at Posted on 3/13/17

    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
    • Denise says

      Posted on 3/24/17 at Posted on 3/24/17

      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
  11. amanda says

    Posted on 3/6/17 at Posted on 3/6/17

    3 stars
    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
    • Denise says

      Posted on 3/8/17 at Posted on 3/8/17

      Hi Amanda, I just answered your comment on my Facebook page 🙂

      Reply
  12. Claudia says

    Posted on 3/2/17 at Posted on 3/2/17

    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
    • Denise says

      Posted on 3/3/17 at Posted on 3/3/17

      Thank you so much Claudia! I hope you enjoy the stew 🙂

      Reply
  13. Joanna says

    Posted on 2/16/17 at Posted on 2/16/17

    5 stars
    This was so delicious, healthy and hearty. I used the instant pot. Thank you!!!

    Reply
    • Denise says

      Posted on 2/19/17 at Posted on 2/19/17

      Hi Joanna, so happy you liked it! I am hoping to add Instant Pot to a few more recipes 🙂

      Reply
  14. Rebekah says

    Posted on 9/27/16 at Posted on 9/27/16

    I made this today and my family and I really enjoyed it. Do you have any suggestions for the leftovers?

    Reply
    • Denise says

      Posted on 9/28/16 at Posted on 9/28/16

      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
  15. Denise says

    Posted on 9/21/16 at Posted on 9/21/16

    Hi Megan, I'm so glad you liked it! Thanks for reporting back 🙂

    Reply
  16. Amanda says

    Posted on 8/27/16 at Posted on 8/27/16

    Looks great. Its going on the meal plan this week. Your video really sealed the deal on me making this! Nice work!

    Reply
    • Denise says

      Posted on 8/27/16 at Posted on 8/27/16

      I'm so glad Amanda, and I hope you enjoy the stew! I am secretly excited for fall and slow cooker season 🙂

      Reply
  17. Willow says

    Posted on 6/24/16 at Posted on 6/24/16

    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
    • Denise says

      Posted on 6/24/16 at Posted on 6/24/16

      Hi Willow! I hope you liked it 🙂

      Reply
  18. Denise says

    Posted on 3/11/16 at Posted on 3/11/16

    I'm so glad you enjoyed it, Christine! I think the leftovers are the best part 😉 Heading over to check out your blog post!

    Reply
  19. Claudia says

    Posted on 1/23/16 at Posted on 1/23/16

    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
    • Denise says

      Posted on 1/24/16 at Posted on 1/24/16

      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
  20. Christina says

    Posted on 1/16/16 at Posted on 1/16/16

    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
    • Denise says

      Posted on 1/17/16 at Posted on 1/17/16

      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
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