Tuscan Slow Cooker Chicken Stew (Printable)
Tender chicken and cannellini beans slow-cooked with aromatic herbs, tomatoes, and vegetables for authentic Tuscan comfort.
# What You Need:
→ Meats
01 - 1.5 lbs boneless skinless chicken thighs, cut into large chunks
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 (14 oz) can diced tomatoes
08 - 2 cups low-sodium chicken broth
09 - 1 (15 oz) can cannellini beans, drained and rinsed
10 - 2 cups fresh spinach leaves
→ Spices & Herbs
11 - 2 tbsp tomato paste
12 - 1 tsp dried rosemary
13 - 1 tsp dried thyme
14 - 1 tsp dried oregano
15 - 1 tsp salt
16 - 1/2 tsp freshly ground black pepper
17 - 1/4 tsp red pepper flakes
→ Oils & Sauces
18 - 2 tbsp olive oil
→ Finishing Touches
19 - 2 tbsp fresh parsley, chopped
20 - Freshly grated Parmesan cheese for serving
# How-To:
01 - Heat olive oil in a skillet over medium heat. Add onion, carrots, celery, and bell pepper; sauté for 4-5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
02 - Transfer sautéed vegetables to the slow cooker. Add chicken thighs, diced tomatoes with juice, chicken broth, rosemary, thyme, oregano, salt, black pepper, and red pepper flakes. Stir thoroughly to combine all ingredients.
03 - Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and fully cooked through. The stew should develop rich, concentrated flavors.
04 - Stir in cannellini beans and fresh spinach. Cover and cook for an additional 10-15 minutes until spinach wilts completely and beans are heated through.
05 - Taste the stew and adjust seasoning with additional salt or pepper if needed. Serve hot in bowls, generously garnished with chopped fresh parsley and an optional sprinkle of Parmesan cheese.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- Leftovers taste even better the next night, if they last that long
02 -
- Sautéing the vegetables first adds depth that slow cooking alone cannot achieve
- The spinach should be added at the very end or it will turn an unappetizing gray-green color
03 -
- Use chicken thighs cut into large chunks rather than leaving them whole for easier serving
- Grate the Parmesan fresh yourself for the best flavor and melting texture