When the weather turns cool, there’s nothing more comforting than a bowl of something warm and hearty. This Tuscan Chicken Stew recipe is a seasonal staple in my freezer meal rotation. It’s rich, savory, and full of Mediterranean-inspired ingredients that make your kitchen smell like an Italian farmhouse!

What Ingredients do I Need for Tuscan Chicken Stew?

• Boneless skinless chicken breasts or boneless chicken thighs
• Gold potatoes
• Carrots
• Celery
• Yellow Onion
• Fire roasted crushed tomatoes
• Tomato paste
• Italian seasoning
• Garlic powder
• Balsamic vinegar
• Extra virgin olive oil
• Kosher salt
• Chicken or vegetable stock
• Arrowroot powder

What Makes This Recipe a Healthy Choice?

This freezer meal is the perfect combination of comfort food and good nutrition. The balance of carbs, fats, and protein make it filling enough to keep you from needing a late-night snack without the heaviness of traditional comfort food. It’s also naturally dairy-free, gluten-free, nut-free, soy-free, and sugar-free, making it a wholesome choice for just about any dietary need. Here are some more health benefits:

1. Plenty of Protein

The chicken provides plenty of lean protein that supports muscle recovery, metabolism, and satiety.

2. Antioxidants and Fiber

Fire-roasted tomatoes, carrots, celery, and onion add vitamins A and C, plus fiber to support digestion and immune health.

3. Healthy Fats

A touch of extra virgin olive oil adds heart-healthy monounsaturated fats that help your body absorb nutrients and keep inflammation in check.

4. Naturally gluten- and dairy-free

You get all the creaminess and depth of flavor from the broth and vegetables, without needing any heavy cream or flour.

3. Blood sugar–friendly carbs

Gold potatoes and carrots offer complex carbohydrates for sustained energy, not quick spikes.

4. No added sugar or processed ingredients

Every flavor comes straight from real, whole foods — herbs, vinegar, and vegetables — so it tastes clean and fresh.

What Can I Serve With Tuscan Chicken Stew?

This recipe is hearty enough to stand on it’s own, but you can also pair it with something simple to round out the meal. Here are a few of my favorite ways to serve it:

1. With something to soak up the broth

A slice of crusty bread (or your favorite gluten-free loaf) is perfect for dipping into the rich, tomato-herb broth. If you prefer something lighter, try a slice of toasted sourdough or a warm gluten-free roll.

2. Over a grain or mash

Serve the stew over a scoop of cooked quinoa, cauliflower mash, or creamy polenta for extra texture and balance. These make it even more filling without stealing the spotlight from the stew itself.

3. With a crisp side salad

A simple green salad with olive oil, lemon, and flaky salt adds a fresh contrast to the warm, savory stew. I especially love it with arugula or baby kale.

4. Topped with fresh herbs

A sprinkle of chopped parsley or basil right before serving adds color and brightness.

Why I Use Arrowroot Powder In This Stew

Arrowroot powder is a great way to thicken soups and sauces, especially if you’re trying to keep a recipe gluten-free. It’s flavorless so you don’t need to worry about how it will affect the taste. You can also mix it right into the soup instead of having to make a roux first. For more soup-related tips and tricks, Our Guide to Freezer-Friendly Soups and Stews is a great resource.

How Do I Freeze Tuscan Chicken Stew?

• Label your 1-gallon-sized plastic freezer bag. Make sure to include the name, instructions, and a use-by date (I recommend 90 days after the prep date).

• Add all ingredients to your freezer bag, except chicken stock and arrowroot powder.

• Gently stir, remove air, seal, and freeze.

If you’re new to making freezer meals be sure to check out our blog posts How to Make Freezer Meals and What Makes a Good Freezer Meal!

How Do I Cook This Recipe in the Crock Pot?

• Thaw overnight in the fridge.

• Transfer to the crockpot. Add chicken stock, cover, and cook on low for 6 hours or on high for 4 hours, or until the chicken is cooked through and the vegetables are tender.

• Carefully remove the chicken shred or chop it into bite-sized pieces. Add it back into the pot along with the slurry mix (2 tbsp arrowroot powder + ¼ cup of water + 1 tbsp balsamic vinegar), stirring to combine.

• Cover and cook on high for an additional 5 minutes until the stew begins to thicken.

How Do I Cook This Recipe in the Instant Pot?

• Thaw overnight in the fridge.

• Add all the contents to the instant pot. Sauté on high for 5 minutes.

• Add chicken stock. Pressure cook on high for 6 minutes then allow the pressure to naturally release.

• Carefully remove the chicken shred or chop it into bite-sized pieces. Add it back into the pot along with the slurry mix (2 tbsp arrowroot powder + ¼ cup of water + 1 tbsp balsamic vinegar), stirring to combine.

• Sauté until the stew begins to thicken.

Final Thoughts

Whether you’re new to freezer meals or already love stocking your freezer with ready-to-cook dinners, this recipe is one to keep in your rotation. It’s not fussy or complicated. It’s simply good food, made from good ingredients, that you can feel good about serving. So next time you’re meal prepping for the week (or just want to get ahead before the holidays), take a few minutes to prep a batch or two of this stew for your freezer. Then, when the weather turns chilly, you’ll have something comforting and homemade ready to go

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Tuscan Chicken Stew

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Chef

Susana Ojeda West

Diet

Dairy-Free , Gluten-Free , Nut-Free , Soy-Free , Sugar-free

Cuisine

Italian

Cookbook

Cooking Method

Crockpot , Instant Pot

Protein

Chicken

Dish

Entrée

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