Slow Cooker Tuscan Chicken Stew

In honor of today’s record breaking frigid temperatures in Chicago (-8 real temp with -30 wind chill) I decided to share a really hearty and warming stew you can set and forget before leaving for work! I know after trekking home in this bitterly cold weather there will be nothing better than walking into a warm kitchen with this delicious Tuscan Chicken Stew all ready to go for dinner! This healthy and comforting stew has fennel seeds, rosemary, and a splash of balsamic vinegar to give it lots of interesting and complex flavors. Don’t forget to serve alongside a big chunk of crusty bread to sop up all of that leftover broth in the bottom of your bowl! Stay warm out there Chicagoans! 

Slow Cooker Tuscan Chicken Stew
Serves 6
This healthy and comforting stew has fennel seeds, rosemary, and a splash of balsamic vinegar to give it lots of interesting and complex flavors. Don't forget to serve alongside a big chunk of crusty bread to sop up all of that leftover broth in the bottom of your bowl!
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 6-8 chicken thighs, fat removed and cut into 1-2 inch cubes
  2. 2 carrots, peeled and sliced
  3. 2 stalks of celery, sliced
  4. 1 small-medium onion, diced
  5. 2 cloves garlic, minced
  6. 2 medium tomatoes, diced
  7. 12 baby potatoes, left whole or cut in half
  8. 1 3/4 cup chicken stock
  9. 1 tablespoon tomato paste
  10. 2 tablespoons white wine
  11. 1/2 teaspoon fennel seeds, crushed with side of knife
Just before serving
  1. 1/4 cup water
  2. 2 1/2 tablespoons cornstarch
  3. 3 teaspoons balsamic vinegar
  4. 1 teaspoon fresh rosemary, chopped
  5. 1/2 teaspoon salt
Instructions
  1. Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, and fennel seeds 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, rosemary and salt. Taste and add additional salt if necessary.
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