Currently, my freezer is loaded with soups and stews––including this one. When I have hearty and healthy meals ready to go, I’m much less likely to give into fast-food or takeout cravings. This dish is super simple to throw together in the slow cooker, and it freezes really well so you can save a batch for another day.
You won't find a whole lot of Vigeo recipes with potatoes in them, but potatoes are actually full of vitamins and minerals. However, because of the potatoes, this meal is best made on a hard workout day. (Click here to read why.)
P.S. This stew also tastes great reheated the next day for lunch!
6-8 boneless chicken thighs, fat removed and cut into 1-2 inch pieces
3 carrots, peeled and sliced
3 stalks of celery, diced
1 medium onion, diced
2 cloves of garlic, minced
5 red potatoes, cut into 1 inch cubes
1 can diced tomatoes
1 3/4 cup chicken stock
1 Tbsp tomato paste
2 Tbsp white wine
1 tsp fennel seeds, crushed
1/2 teaspoon salt
a sprig of fresh rosemary or 1 tsp dried rosemary
1/4 cup water
2 1/2 Tbsp cornstarch
1 Tbsp balsamic vinegar
Mix all the ingredients except the water, cornstarch and balsamic vinegar, in a large crockpot. Cover and cook on low for 8-10 hours or on high for 4-6 hours. Just before serving, mix the cornstarch with the water until no lumps remain. Add this cornstarch mixture into the crockpot along with the balsamic vinegar. Stir and cook for another 5-10 minutes until slightly thickened.
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