New Year's Intention: Slow Cooker Italian-Style Beef Stew

Start your New Year’s healthy eating intentions with this hearty Slow Cooker Italian-Style Beef Stew—a wholesome, flavor-packed dish loaded with lean protein, vibrant veggies, and nourishing ingredients to keep you on track!

Slow Cooker Italian-Style Beef Stew

Happy 2025! I love kicking off each year by embracing my healthy eating goals with a hearty, nutritious soup. This year, I came across a Slow Cooker Italian-Style Beef Stew recipe that sounded amazing. With a few adjustments, it turned into a hearty and flavorful dish—perfect for starting the year on a healthy note!

This Slow Cooker Italian-Style Beef Stew is a hearty, comforting dish packed with bold flavors and wholesome ingredients. Tender chunks of beef chuck roast simmer alongside gold potatoes, carrots, celery, and cannellini beans in a rich tomato-based broth enhanced with red wine, garlic, and Italian herbs. The slow cooker does all the work, creating a melt-in-your-mouth texture and a deeply savory flavor profile. Finished with a touch of cornstarch for the perfect thickness, this stew is as nourishing as it is delicious, making it an ideal choice for a cozy, healthy meal any day of the week.

This dish is the perfect recipe for anyone looking for a delicious, nutritious, and low-effort meal. With minimal prep time and the convenience of a slow cooker, it’s an easy way to enjoy a comforting, homemade dinner without spending hours in the kitchen. Simply chop your ingredients, toss them into the slow cooker, and let it work its magic while you go about your day. The result is a tender, flavorful, savory, and aromatic stew the whole family will enjoy.   Whether you’re meal prepping for the week or feeding a family, this dish is a stress-free and satisfying choice! 

What Ingredients do I need?

Produce

• 1 ½ pounds gold potatoes
• 3 medium carrots
• 3 celery stalks
• 1 medium onion
• 6 cloves garlic

Meat

• 2 ½ pounds beef chuck roast

Canned Goods

• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can cannellini beans

Liquids

• 2 cups low-sodium beef broth
• ¾ cup red wine

Spices and Seasonings

• dried thyme
• dried oregano

Other

• cornstarch - used for thickening the broth

Substitutions and Variations

Substitutions

• Dried Thyme and Oregano: Swap with Italian seasoning or fresh herbs like rosemary and basil.

• Red Wine: Replace with additional beef broth, grape juice, or a splash of balsamic vinegar for depth.

• Cannellini Beans: Swap with great northern beans, chickpeas, or omit for a lower-carb option.

• Diced Tomatoes: Use fresh chopped tomatoes or crushed tomatoes for a slightly different texture.

• Beef Chuck Roast: Replace with stew meat or beef brisket.

• Gold Potatoes: Use red potatoes, russet potatoes, or even sweet potatoes for a slightly different flavor.

Variations

• Herb Lovers:  Use fresh rosemary, thyme, and basil for a more aromatic and herbaceous flavor.

• Low-Carb Version:  Skip the potatoes and beans, and replace them with cauliflower florets or zucchini for a low-carb alternative.

• Vegetarian Option:  Replace the beef with mushrooms (like portobello or cremini), double up on the beans, and use vegetable broth for a vegetarian version.

Kitchen Tips and Notes

• Use the Right Cut of Meat:  Choose beef chuck roast or another well-marbled cut, as it becomes tender and flavorful when slow-cooked. Trim excess fat for a leaner stew.

• Chop Ingredients Uniformly:  Cut the vegetables into even pieces to ensure they cook evenly. Aim for larger chunks to prevent them from becoming too soft during the long cooking process.

• Layer Ingredients Correctly:  Place the vegetables at the bottom of the slow cooker, followed by the meat, and pour the liquid over everything. This ensures even cooking and flavor distribution.

• Taste and Adjust Seasonings:  Taste the stew near the end of cooking and adjust salt, pepper, or herbs as needed for a perfectly balanced flavor.

• Thicken Without Lumps:  When adding the cornstarch mixture, whisk it well and stir it in gradually to avoid lumps. Let it simmer for a few minutes to thicken properly.

• Great for Leftovers: The stew stores well and tastes even better the next day as the flavors deepen. Refrigerate for up to 3 days or freeze for up to 3 months.

• Bonus Tip:  Serve with crusty bread and a side salad for a complete meal. 

     Equipment You May Need     

• All Clad Slow Cooker - I own this and it is the best slow cooker I've ever had.

• CrockPot Slow Cooker - This is a great manual model

• Chef's Knife 8" - a staple in every kitchen

• Cutting Board - great board - it has one side with compartments for charcuterie use and the other side is solid flat with grooves for catching juices.

• Soup Bowls  - nice wide and deep bowls perfect for stew!

     Other Delicious Soups     

• Simple Pasta Fagioli

• Slow Cooker Arroz con Pollo

• Chicken Pot Pie Soup

• Instant Pot Lemon Chicken & Rice Soup

• Tomato Gnocchi Soup

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Slow Cooker Italian Style Beef Stew


Serves 6-8


1 ½ pounds gold potatoes, cut into quarters
3 medium carrots, cut diagonally into 1-inch pieces
3 celery stalks, cut diagonally into 1-inch pieces
1 cup chopped onion
6 cloves garlic, minced
2 ½ pounds beef chuck roast, trimmed and cut into 2-inch chunks
1 15-ounce can diced tomatoes
1 (6 oz) can tomato paste
2 cups low-sodium beef broth, divided
¾ cup red wine
1 teaspoon salt
1 teaspoon ground pepper
1 tsp. dried thyme
1 tsp. dried oregano
2 teaspoons cornstarch
1 (15 oz) can cannellini beans, rinsed

Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups broth, wine, salt, and pepper; pour over the beef mixture. Sprinkle in the dried herbs.

Cover and cook on "Low" 8 hours or on "High" for 5-6 until beef is tender. 

Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.

Adapted from:  Eating Well

Winter Wonder: Slow Cooker Salsa Verde Chicken Casserole

This Tex-Mex chicken casserole has the bold flavors of green chiles and salsa verde; plus it's made in the slow cooker for a one pot comfort meal!

 

Slow Cooker Salsa Verde Chicken Casserole

 

We had one heck of a storm over here in Southern California!  It rained to 3 days non-stop and we got about 8-11 inches of rain.  All the flooding and mudslides caused us to hunker down where it's dry and safe and think of all the comfort food dishes we could make to tide us over.  My slow cooker is one of my comfort food tools.  I love using it during the winter months.  So I wanted to share a Tex-Mex style chicken casserole that I made in the slow cooker.  It's sort of a cross between a green Enchilada casserole and a King Ranch Casserole.

Using the flavors of salsa verde, green chiles, and Latin flavors like cumin and cilantro you can make one zesty comfort meal.  You layer plain old tortilla chips, (they become soft when cooked and your base for the layers) a shredded chicken mix and and a layer of a salsa verde that's mixed with cream cheese to make it rich and creamy.  Set it and forget it in your slow cooker and then top it with some shredded cheddar cheese and some crunchy tortillas and dinner is served.  Excellent comfort food and really just a dump and go kind of meal.

Enjoy!

What Ingredients do I need?

• shredded chicken - (3 cups) buy a rotisserie chicken, use leftovers, poach your own, or make it in the instant pot like I did.

• cream cheese - I used Neufchatel cheese to reduce the fat and calories - block style

• salsa verde - 16 oz jar

• diced green chiles, mild, medium or hot depending upon your heat preference

• yellow onion

• cilantro - for garnish

• garlic

• cumin

• tortilla chips

• cheddar cheese - shredded

Substitutions and Variations

Protein: use shredded beef or pork for a different flavor

Add vegetables: sliced bell pepper (any color) or poblano pepper would work well. Add corn if you like.

Switch up the cheese:  use pepper jack or queso fresco

Base layer: use torn up corn tortillas instead of tortilla chips as your base layer. They will turn out the same.

Kitchen Tips and Notes

Shredded Chicken:  I cooked my chicken in the Instant Pot and then shredded it.  You could buy rotisserie chicken, or purchase already shredded chicken.  Or you could use leftover chicken.

Softened cream cheese:  Make sure to leave your cream cheese out for at least an hour to bring to room temperature.  It will need to be soft to mix with the salsa.

Leftovers will stay in the refrigerator for 3 days.

Time: Cook in the slow cooker on low for 4 hours or on high for 2 hours.

Toppings:  cheese and crumbled tortilla chips for extra crunch.

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Slow Cooker Salsa Verde Chicken Casserole

serves 6

1 8 oz package cream cheese, softened to room temperature
1 16 ounce jar salsa verde
3 cups cooked shredded chicken
2 4 oz cans diced green chiles, undrained
½ cup yellow onion, diced
⅓ cup cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
8 cups tortilla chips
1 cup shredded cheddar cheese 

Spray the lining of your slow cooker with non-stick cooking spray.  

In a large bowl stir together cream cheese and salsa verde until combined. Add the shredded chicken, chiles, onion, cilantro, garlic and cumin.  Stir until combined.

Layer 2 cups of the tortilla chips in the bottom of  the slow cooker. Top with one-third of the chicken mixture. Repeat layers two more times.

Cover; cook on low 4 hours or on high 2 hours. Top with shredded cheese and let stand 5 minutes or until cheese melts.  Serve in individual bowls or plates and top with the remaining tortilla chips (crunched if you like).

Game Day Eats: Beef Barbacoa Nachos

These ultra-juicy Beef Barbacoa Nachos are hands-down
the BEST game day food around!

Beef Barbacoa Nachos

With Super Bowl Sunday approaching it's time to plan those infamous snacks to eat while watching the big game.  These aren't just any old nachos these babies are topped with boldy flavored Mexican shredded beef barbacoa.   The beef is made in the slow cooker so you can make this start this early the morning of game day or even start it the night before and let it cook overnight.  Since we are using the slow cooker this is simple to put together.

Once the beef is done and shredded the nachos come together easily by layering chips, beans, cheese, and meat.  Plus don't forget all the scrumptious toppings.  I used chopped tomatoes, Jalapeños, avocado, cilantro, and sour cream.  YUM!  This dish is a winner and soon to be your favorite game day food of all time!

Enjoy!

What Ingredients do I need?

For the Beef Barbacoa

• Chuck roast - 1 to 2 pounds
• beef broth
• apple cider vinegar
• tomato sauce
• fresh limes - 3 - 4 limes
• black pepper
• cumin 
  
• garlic powder
• Mexican oregano
• onion

For the Nachos

• Tortilla Chips
• cheese - Monterey and Cheddar cheese
• Black beans
• Beef barbacoa
• tomatoes
• Jalapeños
• avocado
• cilantro
• sour cream

Substitutions and Variations

• Instead of the slow cooker you can made the beef barbacoa in the Instant Pot.

• Choose different toppings:  refried beans or whole pinto beans,  pepper Jack cheese, diced green chiles, red onion, quacamole, red bell peppers, or green onions.

Kitchen Tips and Notes

• Browning the beef on all sides before you cook it give it more depth of flavor.

• Choose the sheet pan size based on how many nachos you want to make.  Or use 2 sheet pans when feeding a large crowd.  I use these sheet pans becuase they are sturdy.  Full size sheet pan.  Half size sheet pan.

• Don't skimp on the cheese!  You want your nachos cheesey so start with the 2 cups and add MORE if you what cheese pulls and super cheesey nachos.  You can also make a cheese sauce with 2 1/2 cups shredded cheese, 1 Tablespoon of cornstarch and 1 cup evaporated milk (microwave or stove top until melted and blended).

• Try and cover all the chips with cheese and other toppings, otherwise a plain chip is just a chip...not a nacho!

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Beef Barbacoa Nachos

For the Beef Barbacoa:

1-2 lb. Chuck roast
1 cup beef broth
1/4 cup apple cider vinegar
1/2 cup tomato sauce
1/4 cup lime juice
1 tablespoon black pepper
1 tablespoon cumin
2 teaspoon garlic powder
2 teaspoon Mexican oregano
1/2 onion diced

In a large skillet add some canola oil and heat over medium high heat.   Brown meat in skillet on all sides.. Place meat in slow cooker and add all the rest of the ingredients on top. Cook on low for 8 hrs.  Remove beef to a cutting board and then shred.  Return shredded beef back to the juices in the slow cooker.

For the Nachos:

Tortilla Chips
1 cup each type of cheese - Monterey and Cheddar cheese
1 cup Black beans, drained and rinsed
Beef barbacoa

Preheat oven to 420 degrees.  Lay tortilla chips on a baking sheet.  Add as many or few as you would like your serving size to be.  Sprinkle both types of chesses over the chips reserving some cheese to add to the top.  Add on the black beans, spreading over the chips and cheese, then add on the amount of beef barbacoa you would like.  (roughly 1 - 2 cups depending on how many nachos you make) Sprinkle on the remainder of the cheese then bak at 420 degrees for 10 min.

Top with chopped tomatoes, Jalapeños, avocado, cilantro, and sour cream.  Serve.

source: Beef Barbacoa recipe adapted from Jar of Lemons

Pre-Holiday Easy Meal: Slow Cooker Arroz con Pollo

This one-pot dinner is inspired by the traditional dish of Spain and Latin America.  Slow Cooker Arroz con Pollo comes together easily, using your crock pot!

Slow Cooker Arroz con Pollo

What can be better than a one-pot meal?  One that features chicken and rice!  Arroz con Pollo is one of my all time favorite dishes.  When it's holiday time I don't have the time or the inclination to fix complicated meals.  With all the work to be done to get ready for Christmas I'm always looking for simple and tasty dishes for dinner.  When I came across this recipe on EatingWell's site I knew that this would be the perfect fit for this hectic week.  

Ingredients bell pepper, onion, garlic, tomatoes, and chicken are laced with Latin spices to create a sumputious saucy mix that cooks away in your slow cooker.  Brown rice is added later and gives this a healthy spin.  Latin flavored juicy and tender chicken with veggies served over a sauce soaked rice is mouth-waterningly good!  It's a dump and go meal that you can start around noon and 6 hrs later you have one heck of a dinner to serve.  

Enjoy!

What Ingredients do I need?

• red, orange, and/or yellow bell pepper

• onion

• fresh garlic

• low sodium tomato sauce

• low sodium diced tomatoes

• reduced sodium chicken broth

• Spices: chili powder, paprika, cumin, tumeric

• boneless, skinless chicken breasts

• instant brown rice

• frozen peas

• cilantro

Substitutions and Variations

• Use white rice instead of brown

• Chicken thighs would work great

• Add additional veggies like chopped carrots, corn, or mushrooms

Kitchen Tips and Notes

• Chicken can be removed to a cutting board and shredded and returned to the slow cooker.

• Instant rice is used for it's quick cooking ability.

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Slow Cooker Arroz con Pollo

serves 8

3 large red, orange, and/or yellow bell peppers, chopped

1 small onion, chopped

3 cloves of garlic, minced

1 15oz can low sodium tomato sauce

1 15oz can low sodium diced tomaroes, with juice

1 1/2 cups reduced sodium chicken broth

2 tablespoons chili powder

1 tablespoon paprika

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cumin

1/4 teaspoon tumeric

2 lbs. boneless, skinless chicken breasts

2 cups instant brown rice

1 cup frozen peas

1/4 cup cilantro, chopped

In a 6qt. slow cooker, combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, and all the spices.  Submerge the chicken into the mixture.  Cover and cook on low for 5 1/2 hours.

Stir in rice and peas.  Cover and cook 30 minutes more, until rice is tender.  There may stll be a little liquid in the pot.

Using two forks, shred the chicken.  Serve garnishing with cilantro.

source:  eatingwell.com

Slow Cooker Chicken Cacciatore

Italian Chicken Cacciatore made easy in the crock pot!  

A variation on the popular "hunter style" prepared meal of chicken braised in a richly flavored tomato sauce with vegetables.  A classic that's been around since the Renaissance and is comfort food at it's best!

Slow Cooker Chicken Cacciatore

Comfort food is calling my name, so it's time to make an Italian favorite, Chicken Cacciatore.  Let's break out the slow cooker!  This version is quick and easy to prepare using boneless chicken breasts or thighs along with vegetables that are slow cooked in the most amazing tomato based sauce.  This is one hearty, family lovin' meal!

Easy enough to serve this on a weeknight yet sophisticated enough to serve at a dinner party.  It's a great dish to bring people together to enjoy the pleasures and flavors of comfort food.

What Ingredients do I need?

• chicken - boneless, skinless breasts 

• onion - yellow or brown

• garlic

• balsamic vinegar - good quality

• crushed tomatoes

• bell pepper - green or red

• mushrooms - I love baby bellas

• Italian seasoning

• red wine - something you would drink

Substitutions and Variations

• Use boneless, skinless thighs or bone-in pieces.  If leaving the skin on it is best to brown the skin side of the chicken in a skillet before adding to a slow cooker. You will also need to add additional time in the slow cooker.  For a lighter version, remove the skin from one in pieces.

• Blend up your own crushed tomatoes using whole roma tomatoes and a blender or food processor.

• Use red, green, yellow, or orange bell peppers or a combination of several.

• If you don't like mushrooms, leave them out.

• If you love olives add those to the sauce.

• Omit the wine if you want this alcoholic free.

Kitchen Tips and Notes

• Serve along side pasta, rice, mashed potatoes, polenta, zucchini noodles, crispy roasted potatoes, and crusty bread!

• To thicken the sauce, remove the chicken when it is done and has reached 165 degrees, turn the temperature to high. Add 4 tablespoons of flour to a cup and add in 1/4 cup of the sauce from the slow cooker.  Mix until the flour has dissolved, then add to the slow cooker.  Cook on high for 30 minutes, then add the chicken back to warm through.

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Slow Cooker Chicken Cacciatore

serves 4-6

1 Tablespoon extra virgin olive oil
2 lbs boneless skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon black pepper
1 medium yellow onion, sliced
3 cloves garlic, minced
1 Tablespoon balsamic vinegar
1 28 oz can crushed tomatoes
1 orange bell pepper, sliced into strips
8 oz baby bella mushrooms, sliced
2 teaspoons Italian seasoning
1/4 cup red wine
To thicken sauce: 4 Tablespoons flour added to 1/4 cup sauce

In a large skillet over medium high heat add 1 Tablespoon of olive oil and allow to get hot.  Season the chicken with salt and pepper, then add to the skillet and cook 1-2 minutes per side, just long enough to brown them.  The chicken will not be cooked through at this point.  

Transfer the chicken to the slow cooker with any pan drippings.  Top the chicken with the onion, bell pepper, mushrooms, garlic, vinegar, tomatoes, Italian seasoning, and wine.  

Cook on LOW 4-5 hours or on HIGH 2 - 2 1/2 hours. Chicken should be cooked through and at a 165 degree temperature.  Remove chicken from the pan and combine the flour and some of the sauce in a small bowl, stirring to combine.  Add flour slurry to the sauce in the crockpot and mix.  Turn the slow cooker temperature to high and allow to cook for 30 minutes to thicken the sauce.  Once thickened return chicken and cook until warmed through, another 15-20 minutes.  Serve.

White Chicken Chili

For a different take on chili, whip up this thick and hearty White Chicken Chili.  It's filled with chicken, white beans, and green chilies and has the best southwestern flavor!

WHITE CHICKEN CHILI

I love a good chili, but sometimes you want to stray from the typical beef flavoring and go a little lighter.  In steps White Chicken Chili.  Filled with chunks of chicken breasts, Cannellini beans (white kidney beans), and the flavors of the southwest with green chilies, chili powder, and some hot sauce.  I also went a little rouge and added some corn for a little veggie addition.  Boy, this chili is good!

Perfect during these winter months, this makes a good lunch or dinner with a salad and some crusty bread to sop up all that thick broth.  And can you say game day food?  Winner!

What Ingredients do I need?

• chicken breasts
• low sodium chicken broth
• Cannellini beans
• canned corn
• canned green chilies
• Tabasco sauce
• chili poweder
• onion powder
• cream cheese
• cornstarch

Substitutions and Variations

• use any white bean
• use any hot sauce, or red pepper flakes or cayenne pepper to heat the chili
• use sour cream or yogurt to add creaminess instead of cream cheese
• add hominy or mexicorn to the chili
• use rotisserie or saved shredded chicken instead of cooking the breasts
• use chicken thighs instead of breasts

Kitchen Tips and Notes

• To save time use already cooked shredded chicken or buy a rotisserie chicken and shred it.
• thickeners:  equal parts cornstarch and water added to boiling liquid.  You can also thicken using potato starch or flour slurry.
• This soup freezes well for up to 3 months
• Double the recipe for a large crowd
• Can be converted to a crock pot or Instant Pot - add the cream cheese in the last stages of cooking.

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White Chicken Chili

serves 4

4 boneless skinless chicken breasts
2 cups low sodium chicken broth
1 14 oz can Cannellini beans, drained and rinsed
1 14 oz can corn, drained
1 4 oz can green chiles 
1 teaspoon Tabasco Sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 oz cream cheese room temperature
1 tablespoon corn starch
1 tablespoon water

Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot.  Bring to a boil, then reduce to medium low, cover and simmer for 15-20 minutes or until cooked through and tender.

Remove chicken breasts from pot to a cutting board and shred.   Place shredded chicken back in the pot with the chicken broth.

Add beans, corn, green chilies, Tabasco sauce, chili powder, onion powder, salt and stir to combine.  Cut the cream cheese in to cubes and add to the soup stirring occasionally until melted.  Cover and simmer for 10 minutes.

To thicken the soup, stir together corn starch and water and add to chili.  Raise the heat to high and boil for 5 minutes until desired thickness.