Slow Cooker Tuscan Chicken Stew

Slow Cooker Tuscan Chicken Stew


  • 6-8 boneless 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
  • 1¾ cup chicken stock
  • 1 tbsp tomato paste
  • 2 tbsp white wine
  • ½ tsp fennel seeds, crushed with side of knife
Just before serving:
  • ¼ cup water
  • 2½ tbsp cornstarch
  • 3 tsp balsamic vinegar
  • a sprig of fresh rosemary {roughly 1 tsp chopped}
  • ½ tsp salt {to taste}
  • chopped parsley


  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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