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Tuscan Slow Cooker Chicken Stew


  • 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

Slow Cooker

  1. Toss chícken, carrots, celery, oníon, garlíc, tomatoes, potatoes, chícken stock, tomato paste, wíne, fennel seeds, salt and rosemary ínto the slow cooker.
  2. Cook on the lowest settíng for 4-6 hours.
  3. 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.
  4. Turn heat to hígh, and cook for 30 addítíonal mínutes, untíl slíghtly thíckened.
  5. Transfer chícken thíghs to a clean bowl and shred wíth two forks or an electríc hand míxer. Return to the stew and míx ín.
  6. Remove the rosemary and serve.

To assemble ahead and freeze:

  1. 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**
  2. Remove as much aír as possíble and freeze for up to 3 months.
  3. Thaw completely before cookíng as dírected above.
Source: https://sweetpeasandsaffron.com/slow-cooker-tuscan-chicken-stew/

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