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Slow Cooker Tuscan Chicken Stew

Slow Cooker Tuscan Chicken Stew

From The Hamilton Beach Test Kitchen

Added by Pat


  • 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


  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:  Save prep time with the 6 Quart Programmable Defrost Slow Cooker —both let you take meat right from the freezer to the slow cooker. Just place frozen meat and other ingredients in the slow cooker, press Defrost and program your cooker just as you would with thawed meat. No additional cooking time is required because the appliance uses a higher wattage in the defrost mode to ensure your meat is cooked to a safe temperature.

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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