Here in the Mid-Atlantic —where winter is very wet, chilling, and void of snow — comforting, warm foods help to endure the cold. This hearty chicken vegetable stew comes together easily thanks to a slow cooker — reducing time, electrical, and personal energy in the kitchen.

Adapted from Sweet Peas and Saffron

Serves 6 – 8


  • 1 medium Spanish onion, chopped
  • 3 carrots, peeled and sliced
  • 9 baby small white potatoes, peeled and sliced in half
  • 2 medium-sized yams or sweet potatoes, peeled and diced into 1-inch pieces
  • 2 stalks of celery, cleaned and diced
  • 4 large cloves of garlic, chopped
  • 18 grape tomatoes, halved
  • 2 chicken breasts, cut into 1-inch cubes
  • 1 1/2 cup filtered water
  • 1/2 cup white wine
  • 2 tbsp tomato paste
  • 1 tsp fennel seeds
  • 2 fresh sprigs of rosemary
  • 1 tsp salt
  • 1/2 tsp coarse black pepper
  • 1/3 cup fresh parsley chopped

Before serving:

  • 1/4 cup water
  • 2 tbsp cornstarch
  • 1 tbsp balsamic vinegar


  1. To a 4.5 quart slow cooker, add prepared onion, carrots, celery, potatoes, chicken, garlic, tomatoes, chicken breasts, water, white wine, tomato paste, fennel seeds, rosemary, salt, and black pepper.
  2. Choose the low setting to cook for 4-6 hours.
  3. During the last fifteen minutes of cooking, add the mixture of water, cornstarch, and balsamic vinegar to the stew. Stir until combined and the liquid begins to thicken. Add chopped parsley and cook for another 15 minutes.
  4. Remove the rosemary and serve warm with slices of crusty, rustic wholegrain bread.  Eat heartedly. 
Yvonne Dwyer OPL Master Naturalist and OPL Content Contributor

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

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