Description
This Slow Cooker Tuscan Chicken Stew with Vegetables is a hearty and flavorful meal perfect for cozy dinners. Tender chicken breasts or thighs are slow-cooked with a vibrant mix of carrots, celery, onion, and waxy potatoes in a savory tomato-based broth enhanced with Italian seasoning, garlic, and balsamic vinegar. The stew is thickened with arrowroot powder for a luscious texture, making it a comforting one-pot dish that’s easy to prepare and packed with rustic Tuscan flavors.
Ingredients
Chicken and 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 Base and Seasonings
- 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)
- 32 ounces chicken stock
- 2 tablespoons olive oil
Thickening Agent
- 2 tablespoons arrowroot powder or cornstarch
Instructions
- 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.
- 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. This slow cooking process allows the flavors to meld beautifully and ensures the chicken becomes tender.
- 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 and stir well to incorporate. Cover and cook on high for an additional 5 minutes to let the stew thicken.
- 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
- You can use either chicken breasts or thighs based on your preference; thighs tend to stay juicier during slow cooking.
- Arrowroot powder is used to thicken the stew, but cornstarch can be used as a substitute.
- Adjust the seasoning and salt to taste at the end of cooking.
- For a richer tomato flavor, use fire-roasted diced tomatoes as suggested.
- Serve with crusty bread or over polenta for a complete meal.
