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Rustic Tomato Chicken Stew recipe
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5 from 2 votes

Rustic Tomato Chicken Stew

Chicken stew with vegetables and homemade croutons
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: dinner, Main Course, Soup
Cuisine: American
Keyword: chicken, comfort food, dairy-free, soup
Servings: 4

Ingredients

  • 4 lbs Chicken grill pack (2 split breats, 4 drumsticks) or 1 whole chicken
  • 6 stalks Celery
  • 1 Onion large
  • 1 cup Carrots
  • 1 cup Potatoes
  • 5 cloves Garlic
  • 1 (28oz) can Tomatoes crushed
  • 4 cups Water
  • ¼ cup Extra virgin olive oil
  • ⅓ cup Basil extra for topping
  • 1 tsp Salt
  • 1 Tbsp Red pepper flakes optional

Croutons

  • 16-20 oz Bread Ciabatta or Pain de Campagne
  • ½ cup Extra virgin olive oil
  • ¼ tsp Salt
  • ⅓ cup Basil

Instructions

  • Peel the carrots and onions. Cut the carrots, onions, celery, and potatoes into bite-sized pieces.
  • Place the chicken, carrots, onions, celery, and potatoes into a slow-cooker or large pot.
  • Also add garlic cloves, crushed tomatoes, 4 cups of water, extra virgin olive oil, basil, salt, and pepper.
  • If cooking with a slow cooker: place the lid on and turn the slow cooker on. Cook for 6 hours on high or 8 hours on low.
    If cooking on the stove: turn the heat on high and cook for 15 minutes until the stew begins to boil. Cover with a lid and reduce the heat to low. Simmer for 1½ hours.
  • While the chicken stew is cooking, make the croutons. Cut the bread into 1-inch cubes. Lay them out on a sheet pan. Drizzle 1/2 cup of extra virgin olive oil over the cubes and sprinkle them with salt. Also add chopped basil. Massage the olive oil into the bread. Toast the bread for 15 minutes in a 350°F oven.
  • When the chicken is fall-apart tender, gently stir the stew to separate the chicken meat from the bones and pull it apart into smaller pieces. Serve the stew hot in a bowl, topped with croutons and extra basil.