Slow Cooker Tomato Basil Chicken Stew

Serves 6


½ tablespoon olive oil

1 small onion, chopped

2 carrots, peeled and chopped

4 cloves garlic, minced

2 cups chicken or vegetable broth

2 (28 oz.) cans whole tomatoes (with their juices)

1 (14 oz.) can cannellini beans

1 lb. raw boneless skinless chicken breasts

¼ cup roughly chopped fresh basil

½ teaspoon salt

½ teaspoon black pepper


  1. Heat olive oil over medium heat in large pan. Add onion and carrots, and sauté for 7 minutes, until soft. Add garlic and continue sautéing for an additional minute until fragrant.
  2. In slow cooker, add sautéed vegetables and remaining ingredients. Stir, and cook on low for 6 hours, or until chicken is easily shredded.
  3. Stir, shred chicken with fork, add any additional seasonings, and serve.

Recipe adapted from

Katie Taylor

About Katie Taylor

A Spanish translator by day, Katie Taylor finds creativity in the kitchen relaxing. Her passion is finding new recipes that are outside the box, fresh and seasonally grown. She is an avid runner, loves to travel and hopes to someday qualify for the Boston Marathon.

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