Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Tuscan Chicken Stew with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 148 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Tuscan, Italian

Description

This Slow Cooker Tuscan Chicken Stew is a comforting and hearty one-pot meal packed with tender chicken, fire-roasted tomatoes, and a medley of fresh vegetables. Slowly cooked until perfectly tender, this flavorful stew features Italian seasonings, balsamic vinegar for a hint of tang, and a thickened broth to warm you up any day of the week.

Ingredients

Units Scale

Protein & Vegetables

  • 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 potato, chopped

Tomato & Flavorings

  • 1 (15 ounce) can diced fire-roasted tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • 1 tablespoon balsamic vinegar (plus an additional tablespoon for thickening)

Liquids & Thickeners

  • 32 ounces chicken stock
  • 2 tablespoons olive oil
  • 2 tablespoons arrowroot powder or cornstarch

Instructions

  1. Combine Ingredients in Slow Cooker: Add the chicken, chopped carrots, celery, onion, potatoes, diced fire-roasted tomatoes, tomato paste, Italian seasoning, granulated garlic, chicken stock, 1 tablespoon balsamic vinegar, olive oil, and kosher salt into a 6-quart slow cooker. Stir gently to combine all ingredients evenly.
  2. Cook the Stew Low & Slow: Cover the slow cooker and set to high. Cook for about 4 hours, or alternatively on low for 6 hours, until the chicken is fully cooked and the vegetables are tender. Slow cooking allows the flavors to meld beautifully and the chicken to become tender.
  3. Thicken the Broth: Carefully ladle out 1/4 cup of the cooking broth into a small bowl. Whisk in the arrowroot powder along with an additional tablespoon of balsamic vinegar until the mixture is smooth. Pour this back into the slow cooker, stirring well to incorporate. Cover and cook on high for an additional 5 minutes to let the stew thicken.
  4. Shred and Finish: Remove the chicken pieces from the stew and shred or dice them with a fork. Return the shredded chicken to the slow cooker and stir to combine. Taste the stew and add additional salt if needed. Serve the stew warm with a drizzle of olive oil and freshly ground pepper if desired for an extra layer of flavor.

Notes

  • This slow cooker Tuscan chicken stew is a perfect cozy meal that’s easy to prepare and full of rich flavors.
  • Chicken thighs can be used instead of breasts for extra juiciness.
  • The stew thickens nicely with arrowroot powder, a gluten-free thickener; cornstarch works as an alternative.
  • Adjust the seasonings and balsamic vinegar to taste for added tanginess or depth.
  • Best served with crusty bread or over polenta for a complete meal.

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of recipe)
  • Calories: 336 kcal
  • Sugar: 7 g
  • Sodium: 777 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 64 mg

Find it online: https://emilyquickdinners.com/slow-cooker-tuscan-chicken-stew-with-vegetables-recipe/