Name: Slow Cooker Tuscan Chicken Stew with Vegetables Recipe
Prep time: 10 min
Cook time: PT-489266H42M23S
Total time: PT-489266H42M23S
Cuisine: Tuscan
Ingredients: 1 pound boneless, skinless chicken breasts (or thighs); 1 cup carrots, chopped; 1 cup celery, chopped; 1 cup onion, chopped; 1 cup yellow or red waxy potato, chopped; 1 (15 ounce) can diced fire-roasted tomato; 1 (6 ounce) can tomato paste; 1 teaspoon Italian seasoning; 1 teaspoon granulated garlic; 1 teaspoon kosher salt; 32 ounces chicken stock; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar (divided); 2 tablespoons arrowroot powder (or cornstarch)

If you’re craving a hearty, cozy, and utterly delicious meal that practically makes itself, you’re going to love this Slow Cooker Tuscan Chicken Stew with Vegetables Recipe. I absolutely love how this stew turns out—rich, comforting, and packed with tender chicken and vibrant veggies, all infused with that unmistakable Tuscan charm. Trust me, once you try this, it’ll become a staple in your recipe rotation. So, let’s dive in and I’ll walk you through everything you need to know to make it shine!

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Why You’ll Love This Recipe

Effortless Comfort Food: You just toss everything into the slow cooker and let it work its magic—no babysitting required.
Deep Tuscan Flavors: The tomato paste, balsamic vinegar, and Italian seasoning bring out that authentic, cozy Italian warmth.
Hearty and Healthy: Packed with lean protein and wholesome veggies, it’s a balanced meal that satisfies.
Versatile and Family-Friendly: My family goes crazy for this, and it’s easy to tweak for what you’ve got on hand.

Two white bowls hold a thick soup filled with several layers of ingredients. The base is a deep red tomato broth, with large pieces of light yellow potato, orange carrot, pale green celery, and chunks of light pink cooked chicken scattered throughout. Each bowl is garnished with a small green herb sprig on top. The bowls sit on a white marbled surface with a soft-textured blue and white cloth draped around them. Two shiny silver spoons rest on the surface near the bowls, and a few fresh green herbs lay beside the spoons. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this stew plays a role in creating that perfect balance of flavor and texture. From the tender chicken to the earthy potatoes and the zing of balsamic vinegar, every bite has a story. When shopping, choose fresh veggies and good-quality chicken—you’ll really taste the difference.

Boneless, skinless chicken breasts or thighs: I prefer breasts for lean protein, but thighs add extra richness if you like darker meat.
Carrots: Sweet and tender, they add a nice crunch if you don’t overcook them.
Celery: Adds fresh, aromatic notes that enhance the stew’s overall depth.
Onion: I love the sweetness that comes out of slow cooking onions—it’s essential here.
Yellow or red waxy potatoes: They hold their shape better during the long cooking time, giving you perfect chunks.
Fire-roasted diced tomatoes (canned): Adds a smoky depth and beautiful tomato flavor.
Tomato paste: It amps up the umami and thickens the stew slightly.
Italian seasoning: A blend of herbs like oregano and basil brings those classic Tuscan notes.
Granulated garlic: I find it more convenient than fresh cloves, and it disperses flavors evenly.
Chicken stock: The base for your stew—use a good-quality stock for the best taste.
Balsamic vinegar: This is a game-changer that adds a subtle tang and sweetness.
Olive oil: Use the good stuff—it really enhances the stew’s richness.
Kosher salt: Essential to bring out all the flavors.
Arrowroot powder or cornstarch: To thicken the stew at the end without losing the fresh veggie bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Slow Cooker Tuscan Chicken Stew with Vegetables Recipe is how easy it is to make it your own. Whether you want to swap some veggies, dial up the spice, or adapt it for special diets, it’s super forgiving.

Using chicken thighs instead of breasts: I switched to thighs once and loved how juicy and flavorful the stew became—just be mindful of cooking times as thighs can stay tender longer.
Adding green beans or kale: Toss these in during the last hour for a fresh, green pop and extra nutrients.
Make it vegetarian: Substitute chicken with hearty mushrooms and swap chicken stock for vegetable broth—still delicious!
Spice it up: A pinch of red chili flakes kicked this up a notch in my kitchen when I wanted some gentle heat.

How to Make Slow Cooker Tuscan Chicken Stew with Vegetables Recipe

Step 1: Assemble Your Ingredients in the Slow Cooker

Start by adding the chicken, chopped carrots, celery, onion, and potatoes right into your 6-quart slow cooker. Then pour in the fire-roasted tomatoes, tomato paste, Italian seasoning, granulated garlic, chicken stock, olive oil, kosher salt, and 1 tablespoon of balsamic vinegar. Don’t shy away from seasoning well here—it’s where the flavors start building. Give it a gentle stir to combine everything evenly.

Step 2: Cook Low and Slow (or High and Quick)

Cover and cook on high for about 4 hours, or low for 6 hours if you have the patience. You’ll know it’s done when the chicken is tender and the veggies are perfectly soft. I sometimes peek a little early, especially if my slow cooker runs hot, since overcooked veggies can get mushy. Timing varies a bit, so keep that in mind.

Step 3: Thicken the Stew

This step is the trick I discovered when I wanted a stew that’s rich but not gluey. Ladle out 1/4 cup of the broth into a small bowl and whisk in the arrowroot powder (or cornstarch) with an additional tablespoon of balsamic vinegar until smooth. Pour that back into your slow cooker and stir to combine. Cover and cook on high for 5 more minutes—it thickens beautifully and brings a lovely silkiness to the stew.

Step 4: Shred the Chicken and Final Taste Adjustments

Carefully remove the chicken from the slow cooker and shred or dice it to your preferred size. Mix it back into the stew, give everything a good stir, then taste for salt. This is when you can really tweak it to your liking with a bit more salt, pepper, or even a final drizzle of olive oil. Personally, I love a hit of freshly ground black pepper here—it brightens the whole bowl.

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Pro Tips for Making Slow Cooker Tuscan Chicken Stew with Vegetables Recipe

Brown the Chicken (Optional): If you have a bit of time, quickly searing the chicken before slow cooking adds a deeper flavor that my family appreciates.
Use Waxy Potatoes: Russets can fall apart in slow cookers; waxy potatoes keep their shape better, giving you hearty, chunky bites.
Don’t Skip the Balsamic Vinegar: Its subtle acidity and sweetness pull all the flavors together perfectly—trust me on this!
Thicken Slowly: Adding arrowroot mixed with a bit of broth prevents clumping and keeps your stew silky, not gluey.

How to Serve Slow Cooker Tuscan Chicken Stew with Vegetables Recipe

Two white bowls are filled with a thick tomato-based soup that has many chunky pieces. Each bowl shows layers of diced vegetables including light yellow potatoes, orange carrots, pale green celery, red tomato chunks, and pieces of light pink cooked chicken. The soup has a reddish-brown liquid base with visible droplets of oil on the surface. Each bowl is garnished with a fresh green sprig of thyme on top. The bowls sit on a white marbled surface, near two shiny silver spoons and a bunch of fresh thyme. A white and dark blue striped cloth is draped casually near the bowls. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish my serving with a drizzle of good-quality extra virgin olive oil and a few cracks of fresh black pepper for brightness. Fresh chopped parsley or basil on top adds a lovely pop of color and freshness—especially if you’ve been patiently waiting while the stew simmers all day.

Side Dishes

This stew is hearty enough to stand on its own, but I also enjoy serving it alongside crusty bread or garlic focaccia to soak up all that delicious broth. Sometimes, I pair it with a simple green salad for a well-rounded meal that keeps things light.

Creative Ways to Present

For a special occasion, I’ve served this stew in rustic bread bowls—it’s charming and fun, plus you get that extra bread to dip! Another favorite is layering it over creamy polenta or risotto, turning it into a luxurious Tuscan feast that guests rave about.

Make Ahead and Storage

Storing Leftovers

Store your leftovers in airtight containers in the fridge for up to 3 days. I like to let the stew cool to room temperature before refrigerating—it keeps the texture and flavors fresher. Your kitchen will smell amazing when you reheat it, promise!

Freezing

This stew freezes beautifully. I portion it into freezer-safe containers or heavy-duty bags, leaving a little space for expansion, and freeze for up to 3 months. When I’m in a pinch, just pull a container out the night before and thaw in the fridge.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally so it heats evenly and doesn’t get too thick or dry. Add a splash of chicken broth or water if it looks too thick. Microwaving works too—just cover and heat in short bursts, stirring in between.

FAQs

Can I use frozen chicken for this Slow Cooker Tuscan Chicken Stew with Vegetables Recipe?

Yes, you can use frozen chicken, but it will increase the cooking time. I recommend cooking on low for about 7-8 hours or high for 5-6 hours, ensuring the chicken reaches a safe internal temperature and the veggies are tender.
What can I substitute for arrowroot powder in this stew?

If you don’t have arrowroot powder, cornstarch works great as a thickener. Simply use the same amount and mix it with a small amount of broth before adding it to the stew, just like in the recipe.
Is this recipe gluten-free?

Yes! The Slow Cooker Tuscan Chicken Stew with Vegetables Recipe is naturally gluten-free as long as your chicken stock and seasonings don’t contain gluten additives. Always double-check labels if sensitivity is a concern.
Can I make this stew on the stovetop instead of a slow cooker?

Definitely. You’d want to simmer everything gently on low heat, covered, for about 1.5 to 2 hours, stirring occasionally, until the chicken is cooked through and veggies are tender. Adjust liquid as needed to prevent drying out.

Final Thoughts

This Slow Cooker Tuscan Chicken Stew with Vegetables Recipe holds a special place in my recipe box because it’s one of those meals that feels like a warm hug on chilly days. It’s simple, forgiving, and oh-so-flavorful. If you’re looking for an easy, flavorful way to feed family or friends with minimal fuss, give this a try. I promise, once you have that first spoonful, you’ll understand why I keep making it over and over!