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Slow Cooker Tuscan Chicken Stew (good freezer meal) Recipe

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This recipe for Slow Cooker Tuscan Chicken Stew (good freezer meal) is from Debbie Malone's Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 boneless chicken thighs
2 carrots peeled and sliced
2 stalks of celery sliced
1 small-medium onion diced
2 cloves garlic minced
2 medium tomatoes diced
12 baby potatoes left whole or cut in half
1 3/4 cup chicken stock
1 tablespoon tomato paste (optional)
2 tablespoon white wine
1 teaspoon fennel seeds crushed with side of knife
1/2 teaspoon salt
1 sprig of fresh rosemary

Just before serving:
1/4 cup water
2 tablespoons cornstarch (or 1 tablespoon arrowroot powder)
1 tablespoon balsamic vinegar
Directions:
Directions:
Slow Cooker
Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds, salt and rosemary into the slow cooker.
Cook on the lowest setting for 4-6 hours.
During the last 30 minutes of cook time, combine the corn starch with the water and mix until no lumps remain and add to the slow cooker along with the balsamic vinegar.
Turn heat to high, and cook for 30 additional minutes, until slightly thickened.
Transfer chicken thighs to a clean bowl and shred with two forks or an electric hand mixer. Return to the stew and mix in.
Remove the rosemary and serve.

To assemble ahead and freeze:
In a heavy-duty gallon sized freezer bag, combine all ingredients except the water/cornstarch/balsamic vinegar. **Make sure to leave the baby potatoes whole**
Remove as much air as possible and freeze for up to 3 months.
Thaw completely before cooking as directed above.

 

 

 

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