Description
Cozy up with this rustic Tuscan Chicken Stew that simmers all day for fall-off-the-bone tenderness and rich Italian flavors. No stirring required!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced into ½-inch rounds
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth (low sodium)
- ½ cup dry white wine (optional)
- 1 tablespoon tomato paste
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bunch kale (about 4 cups), stems removed and roughly chopped
- ½ cup heavy cream (optional)
- Fresh grated Parmesan cheese for serving
Instructions
- Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and brown chicken in batches. Transfer to slow cooker.
- In the same skillet, heat remaining oil and sauté onions, carrots, and celery for 4-5 minutes. Add garlic and cook 30 seconds more. If using wine, add now to deglaze pan. Transfer mixture to slow cooker.
- Add cannellini beans, diced tomatoes, chicken broth, tomato paste, Italian seasoning, rosemary, bay leaves, salt, and pepper to the slow cooker. Stir gently to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- 30 minutes before serving, stir in chopped kale. If using cream, add during the final 10 minutes of cooking. Remove bay leaves.
- Taste and adjust seasonings if needed. Serve in bowls topped with freshly grated Parmesan cheese and crusty bread on the side.