Crock Pot Chicken Florentine Stew

10m
Prep Time
5-7m
Cook Time
15m
Ready In


"A delicious rich, hearty, and comforting stew. Full of lots of flavor. This can also be made on the stove; but, I prefer the crock pot. Remember, this is a stew; not a soup - so, I like it rustic, with everything rough chopped. It cooks a while, so make sure you don't cut the vegetables too small. Then, I thicken up the sauce the last few minutes, right in the crock pot. Serve with crusty bread for a simple 1 pot dinner. If anything, a fruit salad, would be a nice side. I do enjoy kale for this soup; but, I have posted it using spinach, since it is more available year round, and liked by more people."

Original is 8 servings
  • VEGETABLES AND BROTH
  • Garnish

Nutritional

  • Serving Size: 1 (642.1 g)
  • Calories 431.6
  • Total Fat - 15.2 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 145.3 mg
  • Sodium - 1411.1 mg
  • Total Carbohydrate - 29.2 g
  • Dietary Fiber - 7.5 g
  • Sugars - 9.2 g
  • Protein - 45 g
  • Calcium - 227.3 mg
  • Iron - 4.5 mg
  • Vitamin C - 45.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Crock Pot ... Add the reserved bacon drippings to the crock pot; along with, all the vegetables, except for the spinach; and, toss to combine. Then, add the tomatoes, chicken, and chicken broth, white wine, Italian seasoning, bay leaves, thyme sprigs, salt, and pepper; then, mix to combine.

Step 2

Cook ... It will 5-7 hours on low heat until everything is cooked through. Remember, all crock pots cook differently. My smaller, older one, will take all 7 hours; however, my larger oval one, which is newer takes just a little over 5 hours. The newer ones do cook 'hotter.'

Step 3

Put on the cover, and plug it in. Remember, your chicken, vegetables, and sauce should NOT be ice cold; I like more of a room temperature. After 5 hours, take a peak. The carrots should be almost tender, the same with the chicken - not quite done. If they still have a ways to go, cover it back up and cook another 30-60 minutes. Then, add the beans, reserved bacon, and cook another 30 minutes. Check for seasoning once again.

Step 4

Note: If you decided to use Kale vs Spinach. You need to add the kale now, rather than right at the end of cooking. Kale takes longer to cook. Make sure to remove the tough stem, and then chop pretty fine. If using spinach, wait until the end of cooking to add it.

Step 5

Finish ... Mix the cold water with the cornstarch, and add half of it to the crock pot; mix to combine - this will thicken the sauce. Reserve the rest if you want to thicken the sauce even more. Next, add the spinach, parsley, basil, and stir. Cover and cook another 5-10 minutes, just to wilt the spinach; it doesn't take long.

Step 6

If you want to thicken the sauce more; add the rest of the cornstarch mixture, and mix. I don't like the sauce too thick - I mash up the veggies and tend to scoop that up with sauce; as well as the crusty bread. Season again with salt and pepper. Cover for another 5 minutes. It will thicken very quickly. At this point, turn the crock pot off.

Step 7

Serve and ENJOY! ... First, make sure to remove the thyme sprigs, and bay leaves. Then, serve in big bowls, garnish with Feta (my favorite), or parmesan; and, plenty of crusty bread, and maybe a fruit salad. It is hearty and delicious.

Tips


No special items needed.

1 Reviews

ellie

Very good - I cut this recipe in half and skipped the tomatoes but otherwise followed the recipe as written. Leftovers will be great for lunches!

4.0

review by:
(30 Mar 2015)

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