Slow Cooker Tuscan Chicken Stew

Slow Cooker Tuscan Chicken Stew

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 tablespoon olive oil
  • 2 large carrots, peeled, chopped
  • 2 ribs celery, sliced
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 to 2 1/4 pounds boneless, skinless chicken thighs
  • 1 pound smoked sausage, sliced
  • 1 can (14.5 oz.) great northern beans, drained and rinsed
  • 1 can (14 oz.) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chopped kale

Directions

  1. In stovetop-safe slow cooker cookware over medium-high, heat oil. Add carrots, celery, onions and garlic. Cook until onions are tender, about 4 minutes.
  2. Stir flour into carrot mixture until well blended. Gradually add broth and cook until mixture is thickened.
  3. Add chicken, sausage, beans, tomatoes, oregano, salt and black pepper. Bring to a boil.
  4. Place cookware on base and cover. Cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours.
  5. Stir in kale and cook an additional 20 to 30 minutes. Using two forks, shred chicken into large chunks just before serving. 

Serves: 8 to 10

TEST KITCHEN TIP: If using a slow cooker with a ceramic crock, follow Steps 1 through 3 using a Dutch oven over medium-high heat. Transfer ingredients to slow cooker crock for Step 4 and cook as directed.

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