Slow Cooker Tuscan Chicken Stew

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Servings: 4 Prep: 35 min Cook: 365 min Dairy Free Gluten Free Budget Freezable Slow Cooker/Crock Pot Added 5 months ago Updated 5 months ago

Missing nutrition data for: Chicken Breast, Celery, Russet Potatoes, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper, Italian Seasoning, Kale

Ingredients

½ pound chicken breast ⚠

2 medium carrots

1 stalk celery ⚠

1 large onion

3 medium russet potatoes ⚠

1 tablespoon extra virgin olive oil ⚠

2 teaspoons minced garlic

sea salt, to taste ⚠

ground black pepper, to taste ⚠

2 cups chicken broth

14 ½ ounces diced tomatoes

1 tablespoon Italian seasoning ⚠

1 bunch kale ⚠

1 tablespoon balsamic vinegar

1. Remove skin and bones from chicken thighs, if necessary. Slice carrots. Dice celery and onion. Cube potatoes.

2. Heat olive oil in a skillet over medium high heat. Add onion and garlic and sauté for a few minutes.

3. Season chicken with salt and pepper, then add to the skillet and brown on both sides. Remove chicken and set aside.

4. Add a little bit of chicken broth to the pan to scrape up the delicious browned bits, then pour the broth into your slow cooker.

5. Add celery, carrots, chicken, potatoes, tomatoes, Italian seasoning, and remaining broth to the slow cooker. Cover and cook on low for 6 hours.

6. When ready to serve, chop the kale.

7. Stir in kale, balsamic vinegar, and more salt and pepper, as needed. Let sit for 5 minutes, until kale wilts.

8. Serve and enjoy!