Slow Cooker Tuscan Chicken Stew

• Gluten free

• Meat

  • 6 Chicken thighs, boneless

• Produce

  • 12 Baby potatoes
  • 2 Carrots
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1 Onion, small medium
  • 1 Parsley
  • 1 sprig Rosemary, Fresh
  • 2 Tomatoes, medium

• Canned Goods

  • 1 3/4 cup Chicken stock
  • 1 tbsp Tomato paste

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 2 1/2 tbsp Cornstarch
  • 1 tsp Fennel seeds
  • 1/2 tsp Salt

• Beer, Wine & Liquor

  • 2 tbsp White wine

• Liquids

  • 1/4 cup Water

Found on sweetpeasandsaffron.com

Description

Ingredients

• 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
• 2 tbsp white wine
• 1 tsp fennel seeds, crushed with side of knife
• ½ teaspoon salt
• ¼ cup water
• 2½ tbsp cornstarch
• 1 tablespoon balsamic vinegar
• a sprig of fresh rosemary {roughly 1 tsp chopped}
• chopped parsley

Directions

• Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds and salt into the slow cooker.
• Cook on the lowest setting for 4-6 hours.
• Just before serving, combine the corn starch with the water and mix until no lumps remain.
• Add the water/cornstarch, balsamic vinegar, and rosemary. Taste and add additional salt if necessary.
• Replace lid and allow to cook for 5 or so more minutes, until slightly thickened.