Tuscan Slow Cooker Chicken Stew
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.
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
- 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 3/4 cup chicken stock
- 1 tablespoon tomato paste optional!
- 2 tablespoon white wine
- 1 teaspoon fennel seeds crushed with side of knife
- 1/2 teaspoon salt
- 1 sprig of fresh rosemary
Just before serving:
- 1/4 cup water
- 2 tablespoons cornstarch (or 1 tablespoon arrowroot powder)
- 1 tablespoon balsamic vinegar
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.
30 minutes before serving, 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.
Serve with a crusty baguette, or fresh focaccia.
This recipe can be halved and cooked in a 2.5 quart slow cooker (same cook time)
Serving: 1/6 of batch | Calories: 280kcal | Carbohydrates: 19g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 352mg | Fiber: 3g | Sugar: 5g