Italian Chicken And Rice Stew
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.
Servings 6 servings
Calories 99kcal
Equipment
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
- ¼ teaspoon ground black pepper
- 1 dried bay leaf
- 1 Tablespoon tomato paste
- 3 boneless skinless chicken breasts
- 2 cups escarole, chopped and packed
Optional add-ons:
- Steamed white rice, to serve this over
- Romano or Parmesan cheese for sprinkling
- Crushed red pepper flakes for sprinkling over
Instructions
Slow Cooker instructions:
- Whisk together broth and cornstarch until fully combined.
- Add remaining ingredients except for the escarole into the slow cooker (or place into a zipper freezer bag and freeze. Thaw when ready to cook).
- Cover and cook on high for 5-6 hours.
- 30 minutes before the cooking time is up, shredded the chicken and add escarole. Taste for seasoning.
- Cover and cook for remaining 30 minutes. Serve immediately over rice with a sprinkle with cheese and crushed red pepper flakes (if you want spicy).
Instant Pot instructions:
- Whisk together broth and cornstarch until fully combined.
- Add remaining ingredients except for the escarole into the slow cooker (or place into a zipper freezer bag and freeze. Thaw when ready to cook).
- Cover and cook on high pressure for 15 minutes and then do a 10 minute natural release.
- Uncover and press the Off button. Then press the sauté button.
- Add escarole and shred chicken. Simmer for 5-10 minutes until the escarole cooks a bit. Serve immediately over rice with a sprinkle with cheese and crushed red pepper flakes (if you want spicy).
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 7g | Protein: 13g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 739mg | Potassium: 441mg | Fiber: 2g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg