Tuesday, October 22, 2013

{Slow Cooker} Tuscan Chicken Stew

What makes something "Tuscan"?

Is it the white beans?

Or the tomatoes?

Surely somebody knows.

I don't, but I'll tell you something I DO know:

This stew is YUMMY.

It is full of delicious veggies, tender chicken, spices, oh, and of course those beans and tomatoes!

And it is guaranteed to warm you up if you've been outside at a football game, raking leaves, pumpkin patching, or any of the other outdoor activities people do in the fall.

And the best part is, I slowcookerized it for you (as of now that is officially a word, just so you know), so your slow cooker does all the work while you're out having fun (or in the case of leaf raking, not having fun)!

Slow Cooker Tuscan Chicken Stew
adapted from South Your Mouth
makes 6-8 servings

1-2 lb. chicken pieces (I used skinless thighs)
5 cups chicken broth
1 bay leaf
4 stalks celery, diced
3 carrots, diced
1 lg. onion, diced
5 med. red potatoes, chopped
1 15 oz. can great northern beans, drained and rinsed
1 14 oz. can diced tomatoes, undrained
1 tsp thyme
6 cloves garlic, minced
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning

Combine all ingredients in slow cooker. Cook on low 6-8 hours or until potatoes are tender and chicken is cooked through. If using bone-in pieces of chicken, remove bones and chop or shred meat. Remove bay leaf before serving.

1 comment:

  1. I love chicken stews. I always think the spices stand out more in those for some reason.


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