Slow Cooker Tuscan Chicken Stew

Serves: 4

Ingredients

• 6-8 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
• ½ tsp fennel seeds, crushed with side of knife

Just before serving:

• ¼ cup water
• 1½ tbsp cornstarch
• 3 tsp balsamic vinegar
• a twig of fresh rosemary {roughly 1 tsp chopped}
• ½ tsp salt {to taste}

Garnish:

• chopped parsley

Instructions

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

Notes

Serve with a crusty baguette, or fresh focaccia.