Ingredients
- 6–8 boneless, skinless chicken thighs
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 small-medium onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 12 baby potatoes, left whole or halved
- 1¾ cups chicken stock
- 1 tablespoon tomato paste (optional)
- 1 teaspoon fennel seeds, crushed
- ½ teaspoon salt
- 1 sprig fresh rosemary
- Just before serving:
- ¼ cup water
- 2 tablespoons cornstarch (or 1 tablespoon arrowroot powder)
- 1 tablespoon balsamic vinegar
- To serve:
- Chopped fresh parsley
- Crusty bread (optional)
Instructions
- Add chicken thighs, carrots, celery, onion, garlic, tomatoes, baby potatoes, chicken stock, tomato paste, crushed fennel seeds, salt, and rosemary to the slow cooker. Stir gently to combine.
- Cover and cook on low for 4–6 hours, or until chicken is tender and vegetables are cooked through.
- In a small bowl, whisk together water and cornstarch (or arrowroot powder) until smooth. Stir the slurry and balsamic vinegar into the slow cooker.
- Turn heat to high and cook uncovered for an additional 30 minutes to thicken the stew slightly.
- Remove the chicken thighs, shred using two forks or a hand mixer, then return shredded chicken to the slow cooker. Discard the rosemary sprig.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and a side of crusty bread if desired.
Notes
- For added flavor, sear the chicken thighs before adding to the slow cooker (optional step).
- Use arrowroot powder for a grain-free thickener alternative.
- Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
- Pairs beautifully with a light green salad or cooked grains like farro or rice if bread isn’t served.
