Slow Cooker Tuscan Chicken Stew (w/ Vegetables)
This hearty slow cooker Tuscan chicken stew is a comforting, one-pot dinner with juicy chicken, tender vegetables, and a rich tomato broth touched with balsamic vinegar. Ideal for cozy nights and easy meal prep.
Equipment
- 1 Slow Cooker
Ingredients
Main ingredients
- 1 pound Boneless, skinless chicken breasts or thighs your choice
- 1 cup Carrots chopped
- 1 cup Celery chopped
- 1 cup Onion chopped
- 1 cup Yellow or red waxy potato chopped
- 15 ounce Diced fire-roasted tomatoes canned
- 6 ounce Tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon Granulated garlic
- 32 ounce Chicken stock
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar for cooking
- 1 teaspoon Kosher salt
- 2 tablespoons Arrowroot powder or cornstarch to thicken
- 1 tablespoon Balsamic vinegar at end
Instructions
Instructions
- Place chicken in the bottom of a slow cooker.
- Add chopped carrots, celery, onion, and potatoes on top of the chicken.
- Pour in the diced fire-roasted tomatoes and tomato paste.
- Sprinkle Italian seasoning and granulated garlic over the contents.
- Pour in chicken stock and add 1 tablespoon balsamic vinegar and olive oil.
- Cover and cook on low 6-7 hours or high 3-4 hours until chicken and vegetables are tender.
- Whisk together ¼ cup broth with arrowroot powder and 1 tablespoon balsamic vinegar. Stir slurry back into the cooker.
- Cook on high for 5 more minutes until the stew thickens.
- Shred or dice the chicken, return it to the pot, gently stir, and serve warm with extra olive oil if desired.
Notes
Dice vegetables evenly for uniform cooking. Don’t skip the balsamic vinegar and arrowroot—it really brings the stew together!