Name: Slow Cooker Tuscan Chicken Stew with Vegetables Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
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; 32 ounces chicken stock; 1 tablespoon balsamic vinegar (plus 1 additional tablespoon for thickening); 2 tablespoons olive oil; 1 teaspoon kosher salt; 2 tablespoons arrowroot powder (or cornstarch)

If you’re looking for a cozy, comforting meal that practically makes itself, then you absolutely have to try this Slow Cooker Tuscan Chicken Stew with Vegetables Recipe. I stumbled upon this gem on one of those hectic workweeks when I wanted dinner waiting for me without any last-minute fuss, and it instantly became a household favorite. The mix of tender chicken, savory tomatoes, and colorful veggies all slow-cooked to perfection brings together such a rich, soulful flavor that you’ll find yourself craving it again and again.

💚

Why You’ll Love This Recipe

Hands-Off Cooking: Just toss everything in your slow cooker and forget it until dinner time.
Deep, Rustic Flavors: The Italian seasoning and balsamic vinegar bring authentic Tuscan warmth.
Nutritious and Filling: Loaded with veggies and lean protein for comfort without the guilt.
Versatility: Easy to customize with whatever veggies you have on hand or prefer.

Two white bowls are filled with a chunky vegetable and chicken soup, each bowl showing layers of light brown and pinkish chicken pieces, yellow and light brown potato chunks, orange carrot slices, green celery, and red tomato pieces floating in a rich, red broth. Each bowl is garnished with a small sprig of fresh green herbs. Next to the bowls are two shiny silver spoons placed on a surface with white marbled texture, accompanied by more green herb sprigs. A white and gray striped cloth is casually draped nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Slow Cooker Tuscan Chicken Stew with Vegetables Recipe is how simple and straightforward the ingredients are, yet they combine for a dish bursting with flavor. I always recommend using fresh, good-quality veggies and chicken to really let the stew shine.

Boneless, skinless chicken breasts or thighs: I like using breasts for lean protein, but thighs keep the stew extra juicy and flavorful.
Carrots: They add a subtle sweetness and great texture; chop them into bite-sized pieces so they cook evenly.
Celery: This gives a lovely aromatic base and a bit of crunch that softens during cooking.
Onion: Yellow or white onions work well—chop them up finely to blend into the stew.
Yellow or red waxy potatoes: These hold their shape nicely, adding creaminess without turning mushy.
Diced fire-roasted tomatoes (canned): The smokiness here brings authentic Tuscan flavor.
Tomato paste: Concentrates the tomato taste and thickens the stew slightly.
Italian seasoning: A blend of herbs that provide the signature Mediterranean flair.
Granulated garlic: Gives a mellow garlicky depth without overpowering the dish.
Chicken stock: The stew base—use low sodium if you want better control over saltiness.
Balsamic vinegar: Adds a subtle tang and rich complexity, one tablespoon mixed in the stew and another used to thicken it near the end.
Olive oil: For that silky finish and an extra layer of flavor.
Kosher salt: Essential for bringing all the flavors together.
Arrowroot powder or cornstarch: To thicken the broth at the end for a stew-like consistency.

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

What I love about this Slow Cooker Tuscan Chicken Stew with Vegetables Recipe is how easily you can make it your own. Over time, I’ve mixed in different veggies and played with herbs depending on what’s in season or what my family prefers.

Add some greens: Spinach or kale stirred in during the last 15 minutes brightens the dish and adds extra nutrients—you’ll barely notice the difference in texture.
Switch up the meat: I’ve used boneless chicken thighs for a richer taste, or even turkey for a leaner twist; just adjust cooking times slightly if your slow cooker runs hot.
Spice it up: Toss in a pinch of red pepper flakes or some smoked paprika if you like a touch of heat and smokiness.
Make it creamy: Stir in a splash of cream or a few tablespoons of grated Parmesan before serving for a luxuriously creamy stew.

How to Make Slow Cooker Tuscan Chicken Stew with Vegetables Recipe

Step 1: Load Your Slow Cooker with Fresh Ingredients

Start by placing the chicken, chopped carrots, celery, onion, and potatoes into your slow cooker. Then pour in the diced fire-roasted tomatoes, tomato paste, Italian seasoning, garlic, chicken stock, one tablespoon of balsamic vinegar, olive oil, and kosher salt. Make sure everything is well distributed—you don’t have to stir much, just get it nicely mixed. I found this step super satisfying because it means dinner is almost ready with minimal effort.

Step 2: Slow Cook Until Tender and Aromatic

Cover your slow cooker and set it to high for about 4 hours, or low for 6 hours if you have more time. The chicken will become tender and the veggies perfectly cooked—soft but not falling apart. The slow simmer is what really draws out those deep Tuscan flavors. Don’t rush this part; it’s worth the wait!

Step 3: Thicken the Stew for Perfect Texture

Carefully scoop out about 1/4 cup of broth and whisk it with the arrowroot powder and another tablespoon of balsamic vinegar in a small bowl until smooth. Pour this mixture back into the slow cooker and stir well. Cooking it on high for an extra 5 minutes will thicken the stew beautifully without turning it gloopy. This tip made a huge difference the first time I tried it—your stew will have that perfect silky body you want.

Step 4: Shred the Chicken and Final Seasoning Touches

Remove the chicken breasts and shred them with two forks or chop into bite-sized pieces before stirring back into the slow cooker. Give it a final taste, and adjust salt as needed. A drizzle of olive oil and a sprinkle of freshly ground pepper really elevate the final dish just before serving.

👨‍🍳

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

Use Waxy Potatoes: Red or yellow potatoes hold their shape better when slow-cooked so your stew won’t turn mushy.
Don’t Skip the Balsamic Vinegar: It adds a subtle acidity that brightens the stew and deepens the tomato flavor.
Reserve Broth for Thickening: Mixing arrowroot or cornstarch into some broth first prevents lumps and ensures even thickening.
Adjust Cooking Times by Slow Cooker: Each model heats differently; check after 3.5 hours on high the first time you make it.

How to Serve Slow Cooker Tuscan Chicken Stew with Vegetables Recipe

Two white bowls of thick vegetable and chicken soup sit on a white marbled surface. Each bowl is filled with a deep red broth, filled with layers of chunky ingredients including light pink pieces of chicken, pale yellow potato cubes, orange carrot slices, green celery bits, and red tomato chunks. A small green sprig of fresh thyme rests on top of each bowl. Near the bowls, two silver spoons with textured handles lay side by side, and more fresh green thyme sprigs are placed nearby. A cloth with blue, white, and gray stripes is casually draped at the bottom left corner. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish off the serving with a generous drizzle of good-quality extra virgin olive oil and a sprinkle of freshly cracked black pepper to add a little brightness and richness. Sometimes, I add a handful of chopped fresh parsley or basil to add a fresh herbal note that complements the stew perfectly.

Side Dishes

A crusty Italian bread is my go-to side for dipping into the stew’s luscious broth. You can also serve it with creamy polenta or over a bed of buttery mashed potatoes for an extra comforting meal. My family especially loves pairing it with garlic bread for that irresistible combo!

Creative Ways to Present

For special occasions, I like to serve this stew in rustic ceramic bowls, garnished with microgreens and a small wedge of lemon on the side for guests to squeeze over if they want a little zing. Adding a swirl of creme fraiche or parmesan shavings right before serving also impresses without much extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The stew actually tastes even better the next day once the flavors have had more time to meld. Just make sure to cool it completely before refrigerating.

Freezing

Freezing this stew works like a charm. Portion it out into freezer-safe containers or bags, then thaw overnight in the fridge before reheating gently on the stove. It keeps really well for up to 3 months without losing flavor or texture.

Reheating

I reheat leftovers slowly on the stovetop over medium-low heat, stirring occasionally so it heats evenly and doesn’t burn on the bottom. If it seems a little thick, just add a splash of chicken stock or water to loosen it up.

FAQs

Can I use bone-in chicken for this stew?

Absolutely! Using bone-in chicken can add extra depth of flavor to your stew. Just keep in mind it might take a bit longer to cook, and you’ll want to remove the bones before shredding the meat.
What if I don’t have arrowroot powder?

No worries! You can use cornstarch as a direct substitute to thicken the stew. Just mix it with some broth before adding it back to avoid clumps, just like with arrowroot.
Can I make this stew on the stovetop?

You sure can! Sear the chicken and veggies first in a heavy pot, then simmer everything gently with the liquids and seasonings on low heat for about 45-60 minutes until tender, stirring occasionally.
Is this recipe kid-friendly?

Definitely. The flavors are mild with a hint of sweetness from the carrots and balsamic, making it approachable for kids. You can omit additional spices if you prefer a simpler taste.
Can I add beans or other legumes?

Yes! Cannellini or navy beans would be great additions to bulk up the stew and add more protein and fiber. Add canned beans drained and rinsed about 30 minutes before the end of cooking to heat through without getting mushy.

Final Thoughts

When I first tried this Slow Cooker Tuscan Chicken Stew with Vegetables Recipe, I was blown away by how effortless it was to get such deep, cozy flavors without slaving over the stove. It’s the kind of recipe that feels like a warm hug at the end of a long day. I hope you give it a whirl soon—you’ll love coming home to the wonderful aroma filling your kitchen and the satisfying taste that never disappoints. Trust me, once you make this, it’ll become your go-to comfort meal too!