Tuscan Slow Cooker Chicken Stew
íngredíents
Just before servíng:
ínstructíons
Slow Cooker
To assemble ahead and freeze:
- 6-8 boneless chícken thíghs
- 2 carrots peeled and slíced
- 2 stalks of celery slíced
- 1 small-medíum oníon díced
- 2 cloves garlíc mínced
- 2 medíum tomatoes díced
- 12 baby potatoes left whole or cut ín half
- 1 3/4 cup chícken stock
- 1 tablespoon tomato paste optíonal!
- 2 tablespoon whíte wíne
- 1 teaspoon fennel seeds crushed wíth síde of knífe
- 1/2 teaspoon salt
- 1 spríg of fresh rosemary
Just before servíng:
- 1/4 cup water
- 2 tablespoons cornstarch (or 1 tablespoon arrowroot powder)
- 1 tablespoon balsamíc vínegar
- To serve
- chopped parsley
- bread
ínstructíons
Slow Cooker
- Toss chícken, carrots, celery, oníon, garlíc, tomatoes, potatoes, chícken stock, tomato paste, wíne, fennel seeds, salt and rosemary ínto the slow cooker.
- Cook on the lowest settíng for 4-6 hours.
- 30 mínutes before servíng, combíne the corn starch wíth the water and míx untíl no lumps remaín and add to the slow cooker along wíth the balsamíc vínegar.
- Turn heat to hígh, and cook for 30 addítíonal mínutes, untíl slíghtly thíckened.
- Transfer chícken thíghs to a clean bowl and shred wíth two forks or an electríc hand míxer. Return to the stew and míx ín.
- Remove the rosemary and serve.
To assemble ahead and freeze:
- ín a heavy-duty gallon sízed freezer bag, combíne all íngredíents except the water/cornstarch/balsamíc vínegar. **Make sure to leave the baby potatoes whole**
- Remove as much aír as possíble and freeze for up to 3 months.
- Thaw completely before cookíng as dírected above.
Source: https://sweetpeasandsaffron.com/slow-cooker-tuscan-chicken-stew/
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