Italian Chicken and Rice Stew

Name: Italian Chicken And Rice Stew
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 14.5 ounce chicken broth; 2 Tablespoons cornstarch; 14.5 ounce diced tomatoes, (undrained); 14.5 ounce cannellini beans, (undrained); 1 cup diced onion,; 3 cloves garlic, (peeled and minced); 1 cup diced carrots,; 1 cup diced celery,; 1 teaspoon Kosher salt; 1 teaspoon dried Italian seasoning; 1/4 teaspoon ground black pepper; 1 dried bay leaf; 1 Tablespoon tomato paste; 3 boneless skinless chicken breasts; 2 cups escarole, (chopped and packed); Steamed white rice, (to serve this over); Romano or Parmesan cheese for sprinkling; Crushed red pepper flakes for sprinkling over

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This easy Italian chicken and rice stew is a cozy, flavorful family dinner that comes together with minimal prep. Packed with hearty veggies and Italian flavors, it’s perfect for busy nights.

An overhead image of chicken and rice stew in a blue bowl with a napkin and veggies around it.

Why You’ll Love This Instant Pot Chicken Stew

This Italian chicken stew is my fresh, lighter spin on classic, hearty stew. I grew up cooking with bold Italian flavors, so it only made sense to skip the heavy gravy and beef and create something just as comforting with tender chicken and a ton of veggies. It’s got that cozy, satisfying feel, but it won’t leave you weighed down after dinner.

The best part? This slow cooker chicken stew recipe is a true dump-and-go meal. Just toss everything into your slow cooker or Instant Pot and let it do the work. It’s perfect for busy weeknights, kid-friendly, and full of flavor. If you’re craving something wholesome, easy, and full of Italian comfort, you're covered. Here's why it hits the spot:

Easy prep and quick to toss together
Packed with veggies
Perfectly hearty yet light
Slow cooker & instant pot friendly

A close up image of chicken stew in the pot.

Ingredient Information And Substitutions

Chicken breasts- Boneless skinless breasts keep the stew lean and tender. For richer flavor, substitute with boneless or bone-in chicken thighs.
Cannellini beans- Cannellini beans add creaminess and texture. If unavailable, white beans or Great Northern beans are good options.
Diced tomatoes- Use undrained canned diced tomatoes for moisture and texture. Crushed tomatoes can be used instead.
Tomato paste- For even more tomato flavor and to help thicken the stew.
Onion- Adds sweetness and depth. Yellow or white onions work well.
Garlic- Fresh garlic cloves add aroma and flavor. Garlic powder can be used if fresh isn’t available.
Carrots- Provide sweetness and texture. Substitute with parsnips or sweet potatoes for a different flavor.
Celery- Adds a subtle savory crunch. Fennel or green bell pepper can be used instead.
Escarole- Gives a slightly bitter, leafy green element. Spinach or kale work well as substitutes.
Broth + cornstarch- Use full-sodium chicken broth for a rich and flavorful base. Low sodium can leave it a bit bland. The cornstarch helps thicken the liquid.
Seasonings- Kosher salt, dried Italian seasoning, black pepper, and bay leaf create classic Italian flavors. Fresh herbs like basil, oregano, or thyme can be used instead.

An overhead image of of labeled recipe ingredients.

How To Make Chicken Stew

Step 1- Combine ingredients.

Whisk together the chicken broth and cornstarch until completely smooth.

Add all remaining ingredients, except the escarole, into your slow cooker or Instant Pot. (If prepping ahead, place everything in a freezer bag and freeze, then thaw before cooking.

Hands holding up a bag of the combined ingredients in a zipper bag.

Step 2- Cook the stew.

If you’re using a slow cooker, cover and cook on high for 5-6 hours. For the Instant Pot, seal the lid and cook on high pressure for 15 minutes, then allow a natural release for 10 minutes.

All ingredients in the instant pot prior to cooking and then after with the chicken removed and and escarole added to the pot.

Step 4- Finish with escarole.

For the slow cooker, shred the chicken and stir in the escarole about 30 minutes before it’s done. Adjust the seasoning, then cover and continue cooking.

A slow cooker bowl with the cooked stew in it.

For the Instant Pot, open the lid and press the “Off” button after releasing the pressure. Switch to sauté mode, add the escarole, shred the chicken, and simmer for 5-10 minutes until the escarole softens.

Chicken shredded in a bowl and then added back into the instant pot.

Step 5- Serve.

Serve immediately over steamed white rice, with optional Romano or Parmesan cheese and crushed red pepper flakes for a little kick.

Frequently Asked Questions

How can I make spicy chicken stew?

Add crushed red pepper flakes during cooking or sprinkle on top when serving. For more kick, try a dash of cayenne pepper or a splash of hot sauce.

How thick will the stew be?

The cornstarch thickens the stew while keeping it slightly soup-like. For a thicker stew, add more cornstarch or reduce the broth before serving. To keep it soupier, simply add extra broth.

Can I double this recipe?

Yes, doubling works well. Just make sure your slow cooker or pressure cooker is large enough to handle the extra volume.

A close up image of a bowl of chicken stew over rice.

Tips For Making Instant Pot Or Crockpot Chicken Stew

For extra flavor, try cooking the veggies and searing the chicken before adding it to the slow cooker or Instant Pot. You can easily do this using the Sauté setting on your IP. Just don’t forget to spray with cooking spray so it doesn’t stick.
I add the escarole in the last 30 minutes for the slow cooker so it stays bright and a little crunchy. I set the Instant Pot to the sauté setting and add the escarole before shredding the chicken
I like to leave the beans undrained. The liquid adds creaminess and depth.
Keep veggie chunks larger. This preserves texture and prevents them from disintegrating during cooking.
Always give it a taste before serving and tweak the salt and pepper to your liking.
Ingredients to prep ahead- Chop vegetables and combine dry seasonings in advance to save time. Freezing the stew mixture is also a great make-ahead option.
Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 4-5 days. Freeze cooked portions for up to 3 months.

A bowl of chicken stew instant pot with napkins and veggies in the back.

What To Serve With Pressure Cooker Chicken Stew

This is great on its own, but I love serving it over white rice, overcooked orzo, pasta, polenta, or mashed potatoes to soak up all these delicious juices! For a complete and satisfying meal, pair this slow cooker chicken stew with:

Other Chicken Recipes To Try

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