A healthy, hearty, and super easy stew that's bursting with flavor! Pull out the crockpot and let it do all the work for dinner tonight!
We have been enjoying gorgeous warm, spring-like days here in Charlotte. Just this weekend, we've seen the temps drop enough to require sleeves outside. I'm not sure the cooler temps are here to stay but it has given me a chance to make some warmer "winter" dishes. Nobody wants stew on a nearly 80 degree day!
But when the temp drops? You want something warm and comforting for dinner. And if it's waiting on you at home, that's even better! I actually rarely use my crockpot - I complain each time that the flavors just aren't as bright - but this dish really is stuffed with flavor. Feel free to up the veggies or throw in additional ones you have on hand, too!
Crockpot Tuscan Chicken Stew
2 boneless/skinless chicken breasts, trimmed of visible fat
2 carrots, peeled and sliced
2 stalks celery, diced
1 small onion, diced
4 cloves garlic, minced
1 can (14.5 oz) fire roasted tomatoes
12 baby potatoes
1 3/4 cup chicken stock
1 tablespoon tomato paste
2 tablespoons white wine
30 minutes before serving:
1/4 cup water
2.5 tablespoons cornstarch
4 teaspoons dried Italian seasonings
3 teaspoons balsamic vinegar
salt, to taste
Place chicken, carrots, celery, onion, garlic, canned tomatoes and their juices, potatoes, chicken stock, tomato paste, and white wine in crockpot. Cover and cook on low for 6 hours.
After cooking 6 hours, carefully remove the chicken with tongs to a cutting board. Dice the chicken into bite size pieces and place back in the crockpot along with the Italian seasonings and balsamic vinegar. In a small bow, whisk together the water and cornstarch until there are no lumps. Add to the crockpot, stir well, place the lid back on, and let cook another 30 minutes.
Taste and add salt, if needed. Serve with bread.
Source: adapted from Sweet Peas and Saffron