Cozy Winter Evening Recipes
Ok, SIS, I promise I’m not anti-salad or anything, but I’m here for another week of cozy recipes and still no lettuce in sight. Some of the soups have kale, so that counts, right?
Last week I shared 12 Easy Meal Prep Recipes that used my favorite hacks like sheet pan meals and freezer-friendly breakfast recipes.
This week’s meals are not difficult by any stretch, but their unifying theme is definitely cozy.
Think:
Soups
Meatloaf
Casseroles
Warm drinks
Yes, please.
Scroll down to sign up for your Cozy Winter Evening Recipes freebie. In the meantime, I’m sharing this Tuscan Slow Cooker Chicken Stew recipe.
Because:
Yum.
Chicken thighs are so underrated.
You’ve got to try my favorite trick for shredded chicken! It works with pork too.
Tuscan Slow Cooker Chicken Stew
Ingredients
8 boneless chicken thighs
2 carrots peeled and sliced
2 stalks of celery sliced
1 small-medium onion diced
2 tbsp minced garlic
2 medium tomatoes diced
12 baby potatoes left whole or cut in half
1 3/4 cup chicken stock
1 tablespoon tomato paste
2 tablespoon white wine
1 teaspoon fennel seeds crushed with side of knife
1/2 teaspoon salt
1 sprig of fresh rosemary
Ingredients before serving
1/4 cup water
2 tablespoons cornstarch
1 tablespoon balsamic vinegar
Directions
Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds, salt and rosemary into the slow cooker.
Cook on the lowest setting for 4-6 hours.
During the last 30 minutes of cook time, combine the corn starch with the water and mix until no lumps remain and add to the slow cooker along with the balsamic vinegar.
Turn heat to high, and cook for 30 additional minutes, until slightly thickened.
Transfer chicken thighs to a clean bowl and shred with two forks or an electric hand mixer. Return to the stew and mix in.
Remove the rosemary and serve.
That fresh rosemary makes it so special! I can just smell it now.
Get a batch of this soup going, and get the rest of the recipes by clicking the link below!