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

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