Description
This Tuscan Slow Cooker Chicken Stew is a hearty, flavorful meal perfect for cozy dinners. Tender chicken thighs are browned and then slow-cooked with fresh vegetables, cannellini beans, herbs, and a rich broth, creating a comforting stew packed with classic Tuscan flavors. Finished with spinach, optional cream, and Parmesan cheese, this stew is both nutritious and satisfying with minimal hands-on cooking time.
Ingredients
Scale
Protein and Oils
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 red bell pepper, chopped
- 3 cups fresh spinach, roughly chopped
Canned Goods
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, drained and rinsed
Liquids and Dairy
- 4 cups chicken broth
- 1/4 cup heavy cream (optional for extra richness)
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Grated Parmesan cheese for serving
- Fresh basil or parsley, chopped, for garnish
Instructions
- Brown the chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and brown on all sides, approximately 5 minutes. This step adds depth of flavor and seals in the juices. Transfer browned chicken to the slow cooker.
- Sauté onion and garlic: Using the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes. Then transfer to the slow cooker with the chicken.
- Add vegetables and beans: To the slow cooker, add sliced carrots, celery, chopped red bell pepper, diced tomatoes with their juice, and drained cannellini beans. These ingredients form the flavorful base of the stew.
- Pour in broth: Pour 4 cups of chicken broth over the ingredients in the slow cooker to create the stew’s cooking liquid and rich broth.
- Season the stew: Stir in dried oregano, dried thyme, dried rosemary, salt, and black pepper. These herbs infuse the stew with classic Tuscan flavors.
- Cook in slow cooker: Cover the slow cooker and cook on low heat for 6-7 hours or on high for 3-4 hours. This slow cooking ensures the chicken is fully cooked and all vegetables become tender, melding the flavors together.
- Add spinach and cream: About 30 minutes before serving, stir in the chopped fresh spinach and optional heavy cream to add brightness and richness. Cover and cook for an additional 30 minutes to wilt the spinach and gently heat the cream.
- Adjust seasoning: Taste the stew and adjust salt and pepper as needed to suit your preference.
- Serve garnished: Serve the hot stew topped with grated Parmesan cheese and fresh chopped basil or parsley for a fresh, aromatic finish.
Notes
- Browning the chicken first adds flavor but can be skipped if short on time; cooking directly in the slow cooker will still yield tasty results.
- Heavy cream is optional; omit for a lighter stew or to make it dairy-free.
- Leftovers reheat well and flavors improve the next day.
- For a thicker stew, remove the lid during the last 30 minutes to reduce liquid slightly.
- Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
