It all started with fennel.
Now that we’re well into a sparkly new year and I’m no longer stricken with delightful nausea for most of my waking hours, Spence and I have been trying to get back into regular meal preparation. We both love to cook and enjoy coming up with creative dinners, but we don’t always have the energy to devote to that awesomeness during the week. It’s been a lot of pizza and skillet meals, friends — and I don’t feel great about it, but sometimes we have to do what we have to do.
Enter the slow cooker, which takes away that angst. If you’re not in love with your Crock Pot, especially in winter, I highly suggest giving it a try! We try to make at least one dinner in the slow cooker each week, usually on Monday or Tuesday, so we have homemade lunches for the rest of the week. It works out well . . . and hey, it’s always nice to have a husband who beats you home because he can’t wait for dinner.
Crock Pot nights are the best nights. Twenty minutes of prep in the morning and WHAM! — dinner is ready and fragrant as soon as you get home.
Turning to Pinterest for slow cooker meal ideas, I found this recipe for a stew that looked simple, delicious and healthy. And fennel! It has fennel! Seeing that, I was immediately in. We stocked up on the herb at an Amish grocery store months ago and love its distinctive flavor.
I made a few modifications from the original, outlined below. Because I’m always trying to clear out the pantry and use what we already have, I used canned tomatoes in place of fresh and chicken breasts instead of thighs for the meat, which we then shredded.
But you? You’re awesome. You can get creative and add whatever the heck you want. The thing I really love about soups is their versatility: if you don’t have fresh potatoes, add canned. If you have some kale or parsley to use up, throw it in! You can’t really hurt them. And who can’t use a few extra vegetables in their diet?
If you’re looking for a stew with excellent flavor that sticks to the ol’ ribs, look no further.
Can’t wait for lunch!
Slow cooker Tuscan chicken stew
4 chicken breasts, or 6-8 chicken tenderloins
2 carrots, peeled and sliced (or shredded carrots)
2 stalks of celery, sliced
1 red onion, diced
2 cloves garlic, minced
1 can diced tomatoes, with liquid
1 can whole tomatoes, drained
12 baby potatoes, cut in half
4 cups chicken stock
2 tbsp tomato paste
1 tbsp fennel seeds
1 tbsp dried rosemary
1 tbsp black pepper
Just before serving:
¼ cup water
2 ½ tbsp cornstarch
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
½ tsp salt (to taste)
• Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, fennel seeds, rosemary and black pepper into the slow cooker.
• Cook on the lowest setting for 6-8 hours.
• Remove chicken and shred with two forks, then return meat to stew.
• Just before serving, combine corn starch with water and mix until no lumps remain. Add the water/cornstarch, balsamic vinegar, Worcestershire and salt. Taste and add additional salt if necessary. Serves 6-8.
Recipe adapted from Sweet Peas & Saffron