Instant Pot + Slow Cooker Tuscan Chicken Stew (with Vegetari

• servings: 5 servings

Ingredients

1 pound boneless skinless chicken breasts (or thighs)

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

1 cup chopped yellow or red waxy potato

1 (15-oz) can diced fire-roasted tomato

1 (6-oz) can tomato paste

1 teaspoon Italian seasoning

1 teaspoon granulated garlic

32- oz chicken stock

1 tablespoon balsamic vinegar

1 teaspoon kosher salt

2 tablespoons arrowroot powder (or cornstarch)

1 tablespoon balsamic vinegar

Directions

Slow Cooker Instructions

Add the chicken, carrots, celery, onion, potato, tomato, tomato paste, Italian seasoning, granulated garlic, stock, 1 tablespoon balsamic vinegar, olive oil and salt to a 6-quart slow cooker.

Cover and cook on high until the chicken and veggies are cooked through, about 4 hours on high or 6 hours on low (times vary depending on slow cooker).

Carefully ladle out 1/4 cup broth, then in a small bowl whisk together with the arrowroot powder, and balsamic until smooth. Pour mixture into the slow cooker, stirring to combine. Cover and cook on high an additional 5 minutes until the stew begins to thicken.

Remove the chicken and shred or dice. Add back to the slow cooker, stir, and taste, adding additional salt if desired. Serve warm with a generous drizzle of olive oil and freshly ground pepper if desired.

Instant Pot Instructions

Cook the carrots, celery and onion for 5 minutes in 1 tablespoon of olive oil using the saute function on your Instant Pot, stirring occasionally.

Add the chicken and cook for 3 minutes on each side, until lightly browned.

Add the tomato paste, Italian seasoning, and granulated garlic, cooking for one additional minute, stirring occasionally minute.

Turn off the sautee function. Add the remaining ingredients (except for the water, cornstarch and 1 tablespoon balsamic vinegar) to the Instant Pot, stirring to combine.

Cook on high pressure for 6 minutes, then do a natural pressure release.

Remove the chicken, shred or dice, and add back to the pot.

Carefully ladle out 1/4 cup broth, then in a small bowl whisk together with the arrowroot powder, and balsamic until smooth. Pour mixture into the slow cooker, stirring to combine. Cover and cook on high an additional 5 minutes until the stew begins to thicken.

Nutrition

• Serving Size: 1 (of 6)
• Calories: 336 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Cholesterol: 64 mg
• Sodium: 777 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 25 g