Tuscan Chicken Stew in the Crockpot

 Chicken breasts or thighs

4-5 carrots, sliced

3 celery stalks, chopped

1 onion, sliced

Yellow or red waxy potatoes, chopped

1 15 oz can diced fire-roasted tomato

1 6 oz can tomato paste

Parmesan rind and grated parmesan

2 T Italian seasoning

2-3 garlic, minced

32 oz chicken stock

1 T balsamic vinegar

2 T olive oil

Salt and Pepper

Just before serving:

1/4 cup water

2T cornstarch

1 T balsamic vinegar

1. Add everything to the slow cooker. Cover and cook 4-6 hours.

2. Remove the chicken and shred.

3. Mix together the water, cornstarch and balsamic vinegar until smooth. Add to the slow cooker, stirring to combine. Cover and cook on high an additional 5 minutes until the stew begins to thicken.

4. Add the chicken back to the stew.