Time to dust off the slow cookers and think about easy delicious meals we can set and forget. That is just what I did with this heart healthy Slow Cooker Chicken Stew.

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So by now you should all know how much I love simplicity and that is why I enjoy using my slow cooker for amazing meals that don’t require a lot of fuss. Over the weekend I threw this Slow Cooker Chicken Stew together and It was pretty impressive. I have to say I haven’t cooked much with fennel seed, but with that, the balsamic vinegar, and the rosemary small spices sure pack a bunch of delicious flavor.

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And of course I love this stew because it is full of chicken, (one of my faves) and all the ingredients just work to add flavor and depth. One thing I did do that I learned from my Mom growing up is I added a tablespoon of sugar (I used the sugar splenda blend) to the stew once it was all cooked. It adds a great flavor and doesn’t taste sweet. I served this Slow Cooker Chicken Stew with some fresh baked whole wheat rolls for dunking and making sure every bowl was wiped clean. It would be great with any type of bread or crackers or just on its own.

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So let your slow cooker do all the work, while you go get other things done and come home to a fabulous warm Slow Cooker Chicken Stew that is done in 4 hours and is a snap to make! xoxo

Slow Cooker Chicken Stew
Serves 6
A simple slow cooker chicken stew that makes a hearty delicious meal.
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 6-8 boneless chicken thighs, fat removed and cut into 1-2 inch cubes
  2. 2 carrots, peeled and sliced
  3. 2 stalks of celery, sliced
  4. 1 small-medium onion, diced
  5. 2 cloves garlic, minced
  6. 2 medium tomatoes, diced
  7. 12 baby potatoes, left whole or cut in half
  8. 1¾ cup chicken stock
  9. 1 tbsp tomato paste
  10. 2 tbsp white wine
  11. ½ tsp fennel seeds, crushed with side of knife
Just before serving
  1. ¼ cup water
  2. 2½ tbsp cornstarch
  3. 3 tsp balsamic vinegar
  4. a twig of fresh rosemary {roughly 1 tsp chopped}
  5. ½ tsp salt {to taste}
Garnish
  1. chopped parsley
Instructions
  1. Toss carrots, celery, potatoes, garlic, tomatoes, , chicken, chicken stock, tomato paste, wine, and fennel seeds into the slow cooker. (IN THAT ORDER, VEGGIES FIRST)
  2. Cook on the lowest setting for 4-6 hours.
  3. Just before serving, combine the corn starch with the water and mix until no lumps remain.
  4. Add the water/cornstarch, balsamic vinegar, rosemary and salt. Taste and add additional salt if necessary.
Adapted from Sweetpeasandsaffron.com
Adapted from Sweetpeasandsaffron.com
Fitness Food Diva http://fitnessfooddiva.com/