Slow-Cooker Tuscan Chicken Stew
Your slow cooker will start out super full without much liquid, but don’t worry. By the time you come back to check on it at the end of cooking, all those hearty beans, chicken thighs, and veggies will have simmered in the juicy, fire-roasted tomatoes and cooked down to create a rich, delicious stew.
Recipe - Inver Grove Heights Wine & Spirits
Slow-Cooker Tuscan Chicken Stew
Prep Time15 Minutes
Servings6
Cook Time300 Minutes
Ingredients
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes, optional
1 large onion, thinly sliced (1 1/2 cups)
1 medium red bell pepper, thinly sliced (1 cup)
2 cans (15 oz each) cannellini beans, rinsed and drained
1 1/4 pounds boneless, skinless chicken thighs
2 cans (14.5 oz each) fire-roasted diced tomatoes, drained
1/3 cup thinly sliced basil
Directions
- Coat 5- to 6-quart slow cooker with cooking spray. In large bowl, mix olive oil, salt, Italian seasoning, and red pepper flakes. Add onion and bell pepper; toss to coat. Transfer to slow cooker and spread in even layer; reserve oil mixture in bowl. Top vegetables evenly with beans.
- Add chicken thighs to bowl with oil mixture; turn to coat. Place on top of beans in slow cooker. Evenly top chicken with tomatoes.
- Cover; cook on Low heat setting 5–7 hours, or until chicken is cooked through (at least 165°F in center). Remove chicken; pull or shred. Return to slow cooker; stir to combine. Top with basil to serve.
15 minutes
Prep Time
300 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Coat 5- to 6-quart slow cooker with cooking spray. In large bowl, mix olive oil, salt, Italian seasoning, and red pepper flakes. Add onion and bell pepper; toss to coat. Transfer to slow cooker and spread in even layer; reserve oil mixture in bowl. Top vegetables evenly with beans.
- Add chicken thighs to bowl with oil mixture; turn to coat. Place on top of beans in slow cooker. Evenly top chicken with tomatoes.
- Cover; cook on Low heat setting 5–7 hours, or until chicken is cooked through (at least 165°F in center). Remove chicken; pull or shred. Return to slow cooker; stir to combine. Top with basil to serve.