Tuscan Slow Cooker Chicken Stew (Print Version)

Tender chicken, cannellini beans, and vegetables slow-cooked with Italian herbs for a hearty Tuscan-inspired meal.

# 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

# Steps:

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 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 thoroughly to combine all ingredients.
03 - Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender, fully cooked, and flavors have melded together.
04 - Stir in cannellini beans and fresh spinach. Cover and cook for an additional 10-15 minutes, until spinach is wilted and beans are heated through.
05 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley and an optional sprinkle of Parmesan cheese.

# Expert Tips:

01 -
  • The chicken becomes so tender it falls apart when you look at it wrong
  • One pot does all the work while you go about your day
  • It tastes even better the next day, if you have any leftovers
02 -
  • Sautéing the vegetables first makes a huge difference in depth of flavor
  • Resist lifting the lid too often or you will add cooking time
  • The stew thickens as it cools so do not worry if it seems thin
03 -
  • Cut chicken into generous chunks so they do not dry out
  • Use a wooden spoon to scrape up any browned bits from the vegetable pan

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