Tuscan Slow Cooker Chicken Stew
Indulge in the rustic flavors of Tuscany with this incredibly simple yet profoundly satisfying slow cooker chicken stew. Tender chicken, hearty cannellini beans, and an array of vibrant vegetables simmered in an aromatic broth create a dish that's both comforting and nourishing. It's the perfect fuss-free meal for a chilly evening, requiring minimal hands-on time for maximum flavor.
Prep Time
25 minutes
Cook Time
6-7 hours on low or 3-4 hours on high
Total Time
Approximately 6.5 to 7.5 hours (on low) or 3.5 to 4.5 hours (on high)
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Effortless weeknight meal with minimal hands-on time, letting your slow cooker do all the work.
- Packed with rich, savory Tuscan flavors from aromatic herbs and tender chicken.
- Wholesome and nourishing, featuring lean protein, hearty beans, and plenty of vibrant vegetables.
- Perfect for meal prepping or feeding a crowd, as the flavors only get better the next day.
- Ultimate comfort food that warms you from the inside out, ideal for any season.
Ingredients
- 680 g (1.5 pounds) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces
- 15 ml (1 tablespoon) olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 red bell pepper, chopped
- 1 can (410 g / 14.5 ounces) diced tomatoes, undrained
- 1 can (425 g / 15 ounces) cannellini beans, drained and rinsed
- 960 ml (4 cups) chicken broth
- 5 ml (1 teaspoon) dried oregano
- 5 ml (1 teaspoon) dried thyme
- 2.5 ml (1/2 teaspoon) dried rosemary
- 2.5 ml (1/2 teaspoon) salt
- 1.25 ml (1/4 teaspoon) black pepper
- 90 g (3 cups) fresh spinach, roughly chopped
- 60 ml (1/4 cup) heavy cream (optional for extra richness)
- Grated Parmesan cheese for serving
- Fresh basil or parsley, chopped, for garnish
Instructions
- In a large skillet, heat 15 ml (1 tablespoon) of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, cooking for approximately 5 minutes. This crucial step develops a deeper, richer flavor in the chicken before it goes into the slow cooker, preventing a bland outcome. Transfer the browned chicken to the slow cooker.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes. Scraping up any browned bits from the chicken will infuse the aromatics with extra depth. Transfer the sautéed aromatics to the slow cooker.
- Add the sliced carrots, sliced celery, chopped red bell pepper, the entire can of diced tomatoes (with its juice), and the drained and rinsed cannellini beans to the slow cooker. Distribute them evenly around the chicken and aromatics, creating a colorful base for the stew.
- Pour 960 ml (4 cups) of chicken broth over the vegetables and chicken mixture in the slow cooker. Ensure most ingredients are sufficiently submerged to allow for proper slow cooking and flavor infusion.
- Stir in the dried oregano (5 ml / 1 teaspoon), dried thyme (5 ml / 1 teaspoon), dried rosemary (2.5 ml / 1/2 teaspoon), salt (2.5 ml / 1/2 teaspoon), and black pepper (1.25 ml / 1/4 teaspoon). Mix everything thoroughly to ensure the herbs and spices are well distributed throughout the stew.
- Cover the slow cooker with its lid and cook on the low setting for 6-7 hours, or on the high setting for 3-4 hours. The stew is perfectly cooked when the chicken is fork-tender and easily shredded, and all the vegetables have softened to a delightful consistency.
- Approximately 30 minutes before you plan to serve the stew, remove the lid. Stir in the roughly chopped fresh spinach and the 60 ml (1/4 cup) of heavy cream (if you are opting for this for an added layer of creamy richness). Cover the slow cooker again and continue to cook for an additional 30 minutes, allowing the spinach to wilt beautifully and the final flavors to meld and deepen.
- Taste the stew and adjust the seasoning as needed. This is your chance to fine-tune the salt and pepper to your personal preference, ensuring every spoonful is perfectly balanced.
- Serve the Tuscan Slow Cooker Chicken Stew hot, topped generously with freshly grated Parmesan cheese and garnished with a vibrant sprinkle of fresh chopped basil or parsley for a burst of color and aroma. It pairs wonderfully with crusty bread.
- Enjoy your homemade, hearty Tuscan Slow Cooker Chicken Stew!
Tools You’ll Need
- Slow cooker (6-quart/5.7-liter capacity recommended)
- Large skillet
- Chopping board
- Sharp knife
- Measuring spoons and cups
- Stirring spoon
Essential Success Tips
- Don't skip browning the chicken and sautéing the aromatics (onion and garlic) in the skillet. This crucial step builds a foundational layer of flavor that translates into a much richer stew.
- Ensure your vegetables are cut into relatively uniform sizes to ensure even cooking and tenderness in the slow cooker.
- Use a high-quality chicken broth. It forms the base of your stew's liquid, and its flavor will significantly impact the final dish.
- Add delicate ingredients like fresh spinach and heavy cream (if using) during the final 30 minutes of cooking. This prevents the spinach from becoming mushy and ensures the cream doesn't curdle from extended heat.
- Always taste and adjust the seasoning (salt and pepper) before serving. Slow cooking can sometimes mellow flavors, so a final taste test is key to perfection.
Professional Cooking Secrets
- For an even deeper umami complexity, add 15 ml (1 tablespoon) of tomato paste to the skillet with the onions and garlic, sautéing it for a minute until it darkens slightly before transferring to the slow cooker.
- Consider adding 120 ml (1/2 cup) of a dry white wine, such as Pinot Grigio or Sauvignon Blanc, to the skillet after sautéing the aromatics. Let it simmer and reduce for 1-2 minutes to deglaze the pan and add a subtle brightness to the stew's flavor profile.
- If you prefer a slightly thicker stew, remove about 120 ml (1/2 cup) of the cannellini beans from the slow cooker during the last hour of cooking, mash them with a fork, and then stir them back into the stew. The starch from the beans will naturally thicken the broth.
Notes
- Storage: Leftovers of this Tuscan stew can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months; simply thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
- Variations: Feel free to customize with other hearty vegetables. Zucchini or yellow squash can be added during the last hour of cooking. For a touch of heat, a pinch of red pepper flakes can be stirred in with the other dried herbs.
- Serving Suggestion: This hearty stew is excellent on its own, but it also pairs wonderfully with crusty Italian bread for dipping, a serving of creamy polenta, or even over a bed of short pasta or brown rice.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, boneless, skinless chicken breast can be used as an alternative to thighs. However, chicken thighs are highly recommended for slow cooking due to their higher fat content, which keeps them incredibly moist and tender over long cooking times. If using breast, be mindful not to overcook it to prevent dryness.
How can I make this stew vegetarian?
To transform this into a vegetarian dish, simply omit the chicken. You can double the amount of cannellini beans or add other hearty ingredients like sliced mushrooms, chunks of potato, or additional root vegetables to maintain the stew's satisfying texture. Be sure to use a high-quality vegetable broth instead of chicken broth.
My stew seems too thin. How can I thicken it?
If you find the stew is thinner than you prefer, there are a couple of solutions. You can either mash some of the cooked cannellini beans against the side of the slow cooker to release their starches, which will naturally thicken the broth. Alternatively, mix 15 ml (1 tablespoon) of cornstarch with an equal amount of cold water to create a slurry, stir it into the stew during the last 30 minutes of cooking, and it will thicken as it simmers.
Nutrition Facts (Per Serving)
Calories: Approximately 380-450, Protein: 35-40g, Fat: 18-25g, Carbs: 30-40g per serving (estimates may vary based on specific ingredient brands and use of cream/Parmesan).
Allergy Information
This recipe contains dairy if heavy cream and Parmesan cheese are used. For a dairy-free version, simply omit the heavy cream and Parmesan, or use a dairy-free cream alternative and a plant-based Parmesan substitute. The stew is naturally gluten-free, provided you use a gluten-free chicken broth.
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