Slow Cooker Tomato-Chicken Stew

Slow cooker tomato-chicken stew. Cubed chicken breasts with vegetables and dry white wine cooked in a slow cooker. Very easy and delicious chicken recipe! I used Low-Sodium Homemade Chicken Broth to make this recipe.

Welcome to today’s post where we’ll be diving into the world of delicious slow cooker recipes. In this episode, we’re going to show you how to make a mouthwatering Slow Cooker Tomato-Chicken Stew that will leave your taste buds begging for more. This hearty and comforting dish is perfect for those chilly evenings when you want something warm and satisfying.

So, grab your apron, and let’s get started on this culinary adventure!

Preparation:

Now that we have introduced our delicious Slow Cooker Tomato-Chicken Stew, it’s time to dive into the first step of preparing this mouthwatering dish. To start, we’ll need to cube some tender chicken breasts. Make sure to use boneless, skinless chicken breasts for a lean and flavorful result.

With a sharp knife, carefully cut the chicken breasts into bite-sized cubes, ensuring they are all roughly the same size for even cooking. Next, let’s move on to the vegetables. Grab your cutting board and a trusty chef’s knife, and let’s get chopping! We’ll need some fresh vegetables to add color, texture, and flavor to our stew. Start by peeling and dicing an onion, then move on to the carrots.

Peel them and chop them into small, uniform pieces. Finally, we’ll need some celery. Rinse it well, remove any tough strings, and chop it into small slices. Now that our ingredients are prepped, we’re ready to move on to the next step of our culinary adventure!

Cooking Tomato-Chicken Stew

Now that we have our perfectly cubed chicken breasts and beautifully chopped vegetables, it’s time to bring them all together in the slow cooker. This is where the magic happens! Grab your trusty slow cooker and place the chicken cubes inside, followed by the diced onions, carrots, and sliced celery.

These ingredients will create a symphony of flavors as they cook low and slow. But wait, there’s more! To elevate the taste profile of our tomato-chicken stew, we’ll be adding a splash of dry white wine. This will infuse the dish with a subtle tang and enhance the overall richness. Pour in the desired amount of dry white wine, making sure not to overpower the other ingredients. The slow cooker will work its wonders, allowing the flavors to meld together and create a mouthwatering aroma that will fill your kitchen.

Now, all you have to do is set the slow cooker to the desired cooking time and let it work its magic. In just a few hours, you’ll have a hearty and delicious tomato-chicken stew waiting for you. Get ready to savor every spoonful!

Serving Slow Cooker Tomato-Chicken Stew

Now that our tomato-chicken stew has been slow-cooked to perfection, it’s time to serve and savor this delightful dish. As you lift the lid of your slow cooker, be prepared to be greeted by the mouthwatering aroma that has been developing all day. The tender chicken, flavorful vegetables, and rich tomato base will have your taste buds dancing with joy. To enhance the presentation, garnish each serving with a sprinkle of freshly chopped parsley or a drizzle of extra virgin olive oil. This will not only add a pop of color but also bring an extra layer of freshness to the stew.

Serve the tomato-chicken stew piping hot in bowls or over a bed of fluffy rice or creamy mashed potatoes. The choice is yours! Don’t forget to pair it with some crusty bread on the side, perfect for dipping into the savory sauce. As you take your first spoonful, allow the flavors to envelop your palate.

The combination of the slow-cooked ingredients and the hint of dry white wine will create a harmonious blend of tastes that will leave you craving more. So sit back, relax, and savor each and every spoonful of this deliciously easy slow cooker tomato-chicken stew. Bon appétit!

Slow Cooker Tomato Chicken Stew

You may also like Slow Cooker Chicken Mushroom Pie or Slow Cooker Lemon-Garlic Chicken

Ingredients

• 1 ½ pounds boneless and skinless chicken breast, cut into cubes
• 14 ½ oz (435 ml) can diced tomatoes, undrained
• 1 cup (250 ml) reduced-sodium and fat-free chicken broth
• 1/2 cup (125 ml) dry white wine
• 1 cup (250 g) sleced yellow onions
• 2 cloves garlic, peeled and minced
• 2 teaspoons freshly squeezed lemon juice
• 1 bay leaf
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme leaves
• 2 cups (500 g) sliced mushrooms (optional)
• salt and freshly ground black pepper to taste
• chopped green onion for garnish

Method