Tuscan Slow Cooker Chicken Stew

by

Tuscan Slow Cooker Chicken Stew: The Ultimate Set-and-Forget Winter Comfort Dish

Why This Recipe Is a Timeless Winter Favorite

This Tuscan Slow Cooker Chicken Stew has become one of the most shared recipes during the colder months. Combining the ease of slow cooking with the rich, hearty flavors of Tuscan cuisine, this stew delivers remarkable depth of flavor with minimal hands-on effort. Perfect for busy weeknights, this “fix it and forget it” meal is a staple for families looking for nutritious, comforting food that practically makes itself. The combination of tender chicken, earthy vegetables, fragrant herbs, and creamy white beans creates a satisfying meal that tastes like it’s been simmering all day in a Tuscan farmhouse kitchen.

Ingredients

For the stew base:

  • 2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and cut into ½-inch rounds
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 2 medium Yukon gold potatoes, cut into 1-inch cubes (about 3 cups)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 4 cups low-sodium chicken broth
  • 1 cup dry white wine (or additional broth)

For the Tuscan flavoring:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried rosemary (or 1 fresh sprig)
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt (adjust to taste)
  • 1 parmesan rind (optional but highly recommended)

For finishing and serving:

  • 2 cups chopped kale or baby spinach, stems removed
  • ½ cup heavy cream or half-and-half (optional)
  • 2 tablespoons fresh lemon juice
  • ¼ cup fresh basil, thinly sliced
  • ¼ cup fresh parsley, chopped
  • Grated Parmesan cheese, for serving
  • Crusty rustic bread, for serving

Instructions

Prepare the Ingredients

  1. Season chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper.
  2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
  3. Working in batches, brown the chicken pieces for about 2 minutes per side. They don’t need to be cooked through, just seared for flavor.
  4. Transfer browned chicken to a 6-quart slow cooker.

Build the Stew Base

  1. In the same skillet, add the remaining tablespoon of olive oil.
  2. Add onions, carrots, and celery, cooking for 3-4 minutes until onions begin to soften.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Pour in white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.
  5. Transfer the vegetable mixture to the slow cooker.

Combine and Cook

  1. Add potatoes, cannellini beans, diced tomatoes, tomato paste, bell pepper, Italian seasoning, rosemary, smoked paprika, red pepper flakes, bay leaves, and remaining salt and pepper to the slow cooker.
  2. If using, add the Parmesan rind (this adds incredible flavor).
  3. Pour in chicken broth and stir gently to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and vegetables are cooked through.

Finish the Stew

  1. About 30 minutes before serving, stir in the chopped kale or spinach, allowing it to wilt in the hot stew.
  2. If using, stir in the heavy cream or half-and-half.
  3. Add fresh lemon juice.
  4. Remove bay leaves and Parmesan rind.
  5. Taste and adjust seasonings as needed.
  6. Just before serving, stir in most of the fresh basil and parsley, reserving some for garnish.

Serve

  1. Ladle stew into bowls.
  2. Garnish with remaining fresh herbs and grated Parmesan.
  3. Serve with crusty bread for dipping.

Chef’s Tips for Perfect Results

  • Chicken Options: While thighs provide the best flavor and tenderness for slow cooking, you can substitute boneless chicken breasts if preferred. Cut them slightly larger as they tend to dry out more easily.
  • Bean Variations: Great Northern or navy beans can be substituted for cannellini beans.
  • Make It Dairy-Free: Simply omit the cream and Parmesan. The stew is still delicious without them.
  • Vegetable Additions: Feel free to add mushrooms, zucchini, or yellow squash. Add firmer vegetables at the beginning and more delicate ones in the last 30-60 minutes.
  • For Thicker Stew: If you prefer a thicker consistency, whisk 2 tablespoons of cornstarch with 2 tablespoons cold water and stir into the stew during the last 30 minutes of cooking.
  • Storage: This stew actually improves over time as flavors meld. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutritional Information

  • Servings: 8 hearty portions
  • Calories: Approximately 390 per serving
  • Protein: 32g
  • Carbohydrates: 28g
  • Fat: 14g
  • Preparation Time: 25 minutes
  • Cooking Time: 6-7 hours on LOW, 3-4 hours on HIGH
  • Total Time: 7 hours (mostly hands-off)

Why This Stew Is a Classic Comfort Food

This Tuscan Slow Cooker Chicken Stew embodies what we love about modern cooking: wholesome ingredients, minimal effort, maximum flavor, and adaptability to busy lifestyles. The combination of Mediterranean flavor profiles with the convenience of slow cooking has made this dish particularly appealing as people continue to seek out nutritious, comforting food that doesn’t require hours in the kitchen.

The rich tomato base, tender chicken, creamy beans, and vibrant vegetables create a complete meal in one pot, while the aromatic herbs transport you straight to the Italian countryside. This stew is the perfect solution for those cold winter evenings when you want something hearty and satisfying without the fuss. Just set it up in the morning, and return to a home filled with mouthwatering aromas and a dinner that’s ready to serve!