A few weeks ago I wrote about breaking out the slow cooker for the chillier weather. That was for my Chicken Tortilla Soup post — this time around, I tried my hand at a Tuscan Chicken Stew. I was looking for slow cooker recipes and came across this one from Sweet Peas & Saffron and it looked pretty straight forward, but I did change the recipe up a little bit.
I cut up all the vegetables that had to go into the slow cooker. The recipe calls for baby potatoes, but I used red skin potatoes and cut them in quarters.
The original recipe has you put the raw chicken right into the slow cooker with the other ingredients. However, I browned the chicken first to give it more flavor and to get some more of the fat out.
After all the ingredients are in, you can set it and forget it until a little before serving when you add in the last bits of herbs, seasoning, and cornstarch to thicken it up. I, however, did not leave it at that and made another change. This stew was for dinner and aside from bread, made up my meal. I wanted to make it heartier and more filling so I decided to cook some egg noodles and throw them into the slow cooker at the end.
There you have my take on Tuscan Chicken Stew! It was pretty easy and a delicious, warm meal. I think I’m done with soups for a little bit though and I want to try out some other non soup or stew slow cooker recipes soon!