April 26 2016
Written By
Josey Orr
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Eat: Tuscan Chicken Stew

A warm and hearty chicken stew recipe.


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

1 tsp fennel seeds, crushed with side of knife

½ teaspoon salt

Just before serving:

¼ cup water

2½ tbsp cornstarch

1 tablespoon balsamic vinegar

a sprig of fresh rosemary {roughly 1 tsp chopped}


chopped parsley


Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds and salt 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, and rosemary. Taste and add additional salt if necessary. Replace lid and allow to cook for 5 or so more minutes, until slightly thickened.

Recipe Credit: Sweet Pea and Saffron


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