Slow Cooker Chicken Tuscan Stew
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Ingredients
- Just before serving:
- 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
- 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
Details
Preparation
Step 1
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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