Slow Cooker Chicken Tuscan Stew

Slow Cooker Chicken Tuscan Stew
Slow Cooker Chicken Tuscan Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6-8

    chicken thighs, fat removed and cut into 1-2 inch cubes

  • 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

    tbsp tomato paste

  • 2

    tbsp white wine

  • 1/2

    tsp fennel seeds, crushed with side of knife

  • Just before serving:

  • 1/4

    cup water

  • 2 1/2

    tbsp cornstarch

  • 3

    tsp balsamic vinegar

  • a twig of fresh rosemary {roughly 1 tsp chopped}

  • 1/2

    tsp salt {to taste}

  • Garnish:

  • chopped parsley

Directions

Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, and fennel seeds into the slow cooker. Cook on the lowest setting for 4-6 hours. Just before serving, combine the corn starch with the water and mix until no lumps remain. Add the water/cornstarch, balsamic vinegar, rosemary and salt. Taste and add additional salt if necessary. Notes

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