Go Back
- Chicken: Use 2 pounds of boneless, skinless chicken thighs. They stay juicy in the stew. - Vegetables: You need 1 medium onion, 3 cloves of garlic, 1 cup of sliced carrots, and 2 cups of baby spinach. These add flavor and nutrition. - Spices and Seasonings: Use 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Salt and pepper are also important for seasoning. - Canned items: Grab 1 can (14 oz) of diced tomatoes and 1 cup of canned chickpeas, drained and rinsed. These give the stew body and texture. - Broth: You will need 1 cup of low-sodium chicken broth. This adds depth to the stew. - Fresh basil: Fresh basil leaves make a great garnish. They add a burst of color and flavor to the dish. To start, we need to sauté the onions and garlic. First, heat olive oil in a skillet over medium heat. Add the diced onion and cook for about 3-4 minutes. The onion should turn soft and clear. Then, add the minced garlic. Cook it for another 1-2 minutes. You want it to smell nice but not burn. Next, we’re going to layer everything in the slow cooker. Place the boneless chicken thighs at the bottom. Make sure they lay flat. Take the sautéed onions and garlic and spread them over the chicken. This adds great flavor from the start. Now, pour in the canned diced tomatoes with their juice. Add the chicken broth next. Then, toss in the drained chickpeas and sliced carrots. Sprinkle in dried basil, oregano, red pepper flakes, salt, and pepper to taste. Stir gently, making sure the chicken is covered with the liquid. Now it’s time to set the slow cooker. Cover it and cook on low for 6-7 hours or on high for 3-4 hours. The chicken will become tender and easy to shred. About 30 minutes before serving, stir in the baby spinach. It will wilt nicely into the stew. This step adds color and nutrients to your dish. Remember to taste it and adjust the seasoning if needed. For an ideal presentation, serve the stew in rustic bowls. Crusty bread on the side is perfect for dipping. It adds a nice touch. You can also sprinkle extra fresh basil on top for color and flavor. Pairing options include a simple salad or roasted vegetables. Both balance the meal nicely. Enjoy your delicious Slow Cooker Tuscan Chicken Stew! For the best slow cooker results, follow these tips: - Layer smartly: Start with chicken at the bottom. This helps it cook evenly. - Sauté first: Sauté onions and garlic before adding them. It boosts flavor. - Don’t peek: Keep the lid closed during cooking. Each time you open it, you lose heat. Timing is key. For tender chicken, cook on low for 6-7 hours. If short on time, use high for 3-4 hours. Check the chicken; it should shred easily. To make your stew even tastier, try these spices: - Add herbs: Dried basil and oregano are great choices. They add warmth. - Spice it up: Red pepper flakes can bring heat. Adjust to your taste. Feel free to mix in fresh herbs, like parsley or thyme. They add a nice touch. Sometimes, things don't go as planned. Here are fixes for common issues: - Too thick?: If the stew is thick, add a splash of chicken broth. Stir well. - Too bland?: Taste and add more salt or spices as needed. This can brighten flavors. - Chicken not tender?: If it’s tough, let it cook longer. Slow cooking needs time. With these tips and tricks, you can create a rich and hearty Slow Cooker Tuscan Chicken Stew. Enjoy cooking! {{image_2}} Chicken alternatives You can use chicken breast instead of thighs. Breast meat is leaner and cooks faster. If you prefer, turkey thighs work well too. They add a rich flavor to the stew. Vegetable substitutions Feel free to swap in your favorite veggies. Zucchini, bell peppers, or green beans add color and taste. You can also use frozen spinach if fresh isn’t available. Just add it later in the cooking process. Instant Pot version For a quick meal, use the Instant Pot. Sauté the onions and garlic first, then add the rest of the ingredients. Cook on high pressure for 15 minutes. Let the steam release naturally for 10 minutes. Stir in spinach before serving. Stove-top variation If you prefer the stove, use a large pot. Brown the chicken on medium heat, then add the onions and garlic. Stir in the rest of the ingredients, cover, and simmer for about 30-40 minutes. Add spinach before serving. Gluten-free options This stew is naturally gluten-free. Just ensure your broth is gluten-free as well. All the veggies and spices are safe and delicious. Vegetarian adaptations For a vegetarian dish, replace the chicken with mushrooms or lentils. Use vegetable broth and add more beans or chickpeas for protein. This keeps the stew hearty and satisfying while being meat-free. To store leftover Slow Cooker Tuscan Chicken Stew, let it cool first. Place it in an airtight container. This keeps it fresh. Store it in the fridge for up to three days. When you reheat, use the stove or microwave. If using the stove, heat it in a pot over medium heat. Stir often until warm. In the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. You can freeze this stew too! First, let it cool completely. Pour it into a freezer-safe container or bag. Leave some space at the top for expansion. Seal it well to avoid freezer burn. It will last up to three months in the freezer. To thaw, move it to the fridge overnight. If you need it quicker, you can use the microwave. Once thawed, reheat on the stove or in the microwave. In the fridge, the stew stays good for about three days. In the freezer, it lasts up to three months. Always check for any signs of spoilage. If it smells bad or looks off, throw it out. Enjoy your flavorful stew safely! Yes, you can use chicken breast in this stew. Chicken breast is leaner and cooks faster than thighs. It may dry out if overcooked. Thighs stay moist and tender due to their fat content. If you choose breast, watch the cooking time closely. This stew pairs well with several sides. Here are some tasty options: - Crusty bread for dipping - A fresh green salad - Steamed rice or quinoa - Garlic bread for extra flavor Each of these sides adds to the meal's charm and is easy to prepare. Yes, you can skip the chickpeas. They add protein and texture but are not essential. Here are some alternative protein sources: - White beans for a similar texture - Lentils for a hearty bite - Extra chicken for a meatier stew Feel free to mix and match based on what you like! In this post, we explored how to make Slow Cooker Tuscan Chicken Stew. We covered key ingredients, including chicken, veggies, and spices. I shared tips for storing leftovers and options for variations. You can swap chicken or try gluten-free choices. Cooking is about creating flavors that suit you. Use your own ingredients and enjoy this dish. With these steps and tips, your stew will be a hit. Happy cooking, and don’t forget to share your results!

Slow Cooker Tuscan Chicken Stew

Savor the flavors of Italy with this delightful Slow Cooker Tuscan Chicken Stew! Packed with tender chicken, hearty chickpeas, vibrant spinach, and aromatic herbs, this stew is a comforting meal for any occasion. Perfectly easy to prepare, just toss everything into the slow cooker and let it do the work. Ready to spice up your dinner plans? Click through to explore the full recipe and bring a taste of Tuscany to your table!
Print Recipe Pin Recipe

Ingredients
  

2 pounds boneless, skinless chicken thighs

1 can (14 oz) diced tomatoes

1 cup low-sodium chicken broth

1 cup canned chickpeas, drained and rinsed

1 medium onion, diced

3 cloves garlic, minced

2 cups baby spinach

1 cup carrots, sliced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

    In a slow cooker, place the boneless chicken thighs at the bottom.

      Add the sautéed onions and garlic on top of the chicken.

        Pour in the can of diced tomatoes (with juice), chicken broth, and add the chickpeas, sliced carrots, dried basil, oregano, red pepper flakes, salt, and pepper.

          Stir everything gently to combine, ensuring the chicken is submerged in the liquid.

            Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and shreds easily.

              About 30 minutes before serving, stir in the baby spinach and let it wilt into the stew.

                Once cooked, taste and adjust seasoning if necessary.

                  Serve hot, garnished with fresh basil leaves.

                    Prep Time: 20 minutes | Total Time: 7 hours 20 minutes | Servings: 6

                      - Presentation Tips: Serve the stew in rustic bowls with crusty bread on the side for dipping, and sprinkle a little extra basil on top for a pop of color.