Tuscan Chicken Stew

We have been experiencing quite a few cold and rainy days lately. I’m not complaining-I love rainy days, especially when they are days at home with C.J.

Whether I get to spend a rainy day cuddled up on the couch or painting the studio floor, rainy days are always so peaceful and relaxing for me.

Rainy weather is perfect for soups and this crockpot soup is super easy to make. This recipe is perfect for a rainy day lunch, a workday dinner, or even a potluck.

It is filling, delicious, and extremely simple to make!



  • 6-8 boneless chicken thighs, fat removed and cut into 1-2 inch cubes
  • 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
  • 1¾ cup chicken stock
  • 1 tbsp tomato paste
  • ½ tsp fennel seeds, crushed with side of knife

Just before serving:

  • ¼ cup water
  • 2½ tbsp cornstarch
  • 3 tsp balsamic vinegar
  • a twig of fresh rosemary
  • ½ tsp salt



  1. Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, and fennel seeds into the slow cooker.
  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.
    Add the water/cornstarch, balsamic vinegar, rosemary and salt. Taste and add additional salt if necessary.


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