Italian Chicken Stew Crock Pot
Slow-simmered to perfection, this Italian Chicken Stew Crock Pot recipe is the ultimate comfort food infused with Mediterranean flavors. Tender, juicy chicken thighs combine with a medley of fresh vegetables—like carrots, celery, and baby potatoes—in a rich tomato-based broth seasoned with garlic, Italian herbs, and a hint of paprika. This one-pot wonder is easy to prepare with just 15 minutes of prep time, then let your crock pot work its magic as the flavors meld together into a hearty, satisfying stew. Fresh spinach is added at the end for a burst of color and nutrients, and a sprinkle of Parmesan cheese makes the perfect optional topping. Perfect for busy weeknights or meal prep, this delicious and healthy slow-cooker chicken stew is a family-friendly dinner that's both nutritious and incredibly flavorful!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 piece medium yellow onion, diced
- 3 pieces medium carrots, sliced
- 2 pieces celery stalks, sliced
- 500 grams baby potatoes, halved
- 400 grams canned diced tomatoes
- 2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 3 cloves minced garlic cloves
- 1 tablespoon dried Italian seasoning
- 1 teaspoon paprika
- 0.5 teaspoons crushed red pepper flakes (optional)
- 2 cups fresh spinach leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 0.25 cups grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until lightly browned. This step adds flavor but is optional if you're short on time.
Place the seared chicken thighs in the crock pot.
Add the diced onion, sliced carrots, sliced celery, and halved baby potatoes to the crock pot.
Pour the canned diced tomatoes and chicken broth over the ingredients in the crock pot.
Stir in the tomato paste, minced garlic, dried Italian seasoning, paprika, and crushed red pepper flakes (if using). Mix well to combine.
Season the mixture with salt and black pepper.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender, and the vegetables are soft.
About 15 minutes before serving, stir in the fresh spinach leaves and let them wilt into the stew.
Taste and adjust the seasonings with additional salt or pepper, if needed.
Serve the Italian chicken stew hot, optionally garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 151.3 g | 55% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 37.1 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1076 mg | 83% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5575 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
