A comforting and flavorful Italian-inspired stew, perfect for cozy evenings.
Prepare the vegetables by peeling and chopping the onion and carrots, and dicing the bell pepper and zucchini.
Uniformly chopping the vegetables ensures even cooking.
Place the chopped vegetables into the slow cooker.
Layering the vegetables at the bottom helps them cook evenly.
Cut the chicken breasts into bite-sized pieces and add them to the slow cooker.
Cutting the chicken into uniform pieces ensures they cook at the same rate.
In a mixing bowl, combine the chicken broth, diced tomatoes, rosemary, oregano, and minced garlic. Pour this mixture over the ingredients in the slow cooker.
Mixing the broth and seasonings beforehand ensures even distribution of flavors.
Set the slow cooker to low and cook for 6-7 hours, or until the chicken is tender and the vegetables are cooked through.
Avoid opening the slow cooker lid frequently to maintain consistent cooking temperature.
Add the cannellini beans to the slow cooker and cook on high for an additional 15 minutes.
Rinsing canned beans before adding removes excess sodium.
Serve the stew in bowls and garnish with fresh basil leaves.
Adding fresh herbs at the end enhances the dish's aroma and flavor.
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