I love spending time in the kitchen. From preparing the ingredients to putting them together and then letting them cook as I go about my daily or nightly chores- I’m trying to be really present. I don’t believe that there’s ever a bad time to take a look at your life and reassess your priorities. Anyways, moving on…
This Slow Cooker Tuscan Chicken Stew Recipe inspiration is from Sweet Peas and Saffron. If you have an air fryer or instant pot, I highly recommend you check out Denise’s website! I have yet to join the bandwagon, but if or when I do, I know her website will be one of my first stops for more recipe ideas.
While boneless chicken thighs are perfect for this meal, you can also use chicken breasts. I always get whatever is on sale that week. Depending on what you use, you may need to alter the cooking time. Just be sure to check that the chicken is fully cooked through before serving. I also did not add the requested water, balsamic vinegar, or cornstarch for one batch. This way, it’s a more basic chicken soup and it is equally as delicious.
Enjoy!
Slow Cooker Tuscan Chicken Stew
Ingredients
- 6-8 boneless chicken thighs or breasts
- 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
- 1 teaspoon crushed fennel seeds, optional
- ½ teaspoon salt
- 1 sprig of fresh rosemary
Just Before Serving:
- ¼ cup water
- 2 tablespoons cornstarch
- 1 tablespoon balsamic vinegar
Instructions
Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, 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 cornstarch with the water and mix. It should not be lumpy! Add it to the slow cooker along with the balsamic vinegar.
Turn the heat to high, and cook for 30 additional minutes. By the end, it should be a bit thicker.
Transfer chicken thighs to a clean bowl. Shred them with your preferred method. Return the chicken to the stew and mix it well.
Remove the rosemary and serve. I love topping soups and stews with a sprinkle of parmesan cheese, but season/pair it how you will.
Enjoy!
Related:
Red Lentil and Chickpea Slow Cooker Stew