This Italian Chicken Stew is a warm and cozy dinner the whole family will love! It's easy to assemble and dump into a slow cooker or instant pot and you've got yourself a killer dinner!
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 saute 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).