Tuscan Slow Cooker Chicken Stew (Printable Version)
Rich Italian stew with tender chicken, white beans, and vegetables simmered in aromatic herbs and tomatoes.
# What You'll Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 (14 oz) can diced tomatoes
08 - 2 cups low-sodium chicken broth
09 - 1 (15 oz) can cannellini beans, drained and rinsed
10 - 2 cups fresh spinach leaves
→ Spices & Herbs
11 - 2 tbsp tomato paste
12 - 1 tsp dried rosemary
13 - 1 tsp dried thyme
14 - 1 tsp dried oregano
15 - 1 tsp salt
16 - 1/2 tsp freshly ground black pepper
17 - 1/4 tsp red pepper flakes
→ Oils & Sauces
18 - 2 tbsp olive oil
→ Finishing Touches
19 - 2 tbsp fresh parsley, chopped
20 - Freshly grated Parmesan cheese, for serving
# How to Make It:
01 - Heat olive oil in a skillet over medium heat. Add onion, carrots, celery, and bell pepper; sauté for 4-5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
02 - Transfer the sautéed vegetables to the slow cooker. Add chicken thighs, diced tomatoes with juice, chicken broth, rosemary, thyme, oregano, salt, black pepper, and red pepper flakes. Stir to combine thoroughly.
03 - Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and cooked through, and flavors have melded together.
04 - Stir in cannellini beans and spinach. Cover and cook for an additional 10-15 minutes, until the spinach is wilted and beans are heated through.
05 - Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley and an optional sprinkle of Parmesan cheese.
# Expert Insights:
01 -
- The slow cooker does almost all the work while your kitchen fills with incredible aromas
- Chicken thighs stay impossibly tender after hours of gentle cooking, practically falling apart at the touch of a fork
- One pot gives you six hearty servings that somehow taste even better the next day
02 -
- Sautéing the vegetables first is not optional it creates a depth of flavor that slow cooking alone cannot achieve
- Do not add the spinach and beans until the very end or they will turn to mush after hours of cooking
- The stew will taste saltier the next day as flavors continue to concentrate so season lightly at first
03 -
- Pat the chicken dry before cutting it into chunks so it browns better when you sauté the vegetables
- Use dried herbs instead of fresh because they hold up better to long slow cooking times