Chicken stew with asparagus and fennel

Total Time
4 hr 54 min
15 min
4 hr 39 min
Browning the vegetables in a saucepan before cooking in the slow cooker adds rich flavor to the finished dish here. Select a dry white wine such as Sauvignon Blanc or any other type you’d normally enjoy drinking because its aroma will intensify as it simmers. To add a spark of bright color and crisp-tender texture, we add fresh asparagus and tarragon to the stew during the last 20 minutes of cooking. Asparagus is sold in bunches of 1 or 2 pounds. Be sure you pick up a 1-pound bunch for this recipe. Serve with warm crusty bread to soak up the fragrant broth.


Canola oil

2 tsp


4 medium, diced

Uncooked fennel bulb

½ medium, or 2 celery stalks, diced


2 clove(s), minced

All-purpose flour

2 Tbsp

Reduced sodium chicken broth

1½ cup(s)

White wine

½ cup(s)

Uncooked potato

¾ pound(s), peeled and cut into 1-inch cubes

Frozen whole onion

4 oz

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked boneless skinless chicken breast

1¼ pound(s)


1 pound(s), trimmed and cut into 1-inch pieces

Fresh tarragon

1½ Tbsp, or 1 1⁄2 teaspoons dried


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the carrots, fennel, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add the flour and cook, stirring constantly, about 1 minute. Stir in the broth, wine, potatoes, onions, salt, and pepper; bring to a simmer, stirring constantly.
  2. Put the chicken in a 5–6-quart slow cooker; pour the vegetable mixture over the chicken. Cover the slow cooker and cook until the chicken and vegetables are fork-tender, 3–4 hours on high or 6–8 hours on low. Lift the chicken from the slow cooker and set aside until cool enough to handle. Pull the chicken from the bones, then tear or cut the chicken into bite-size pieces.
  3. Meanwhile, add the asparagus and tarragon to the slow cooker; cover and cook on high until the asparagus is just tender, about 20 minutes. Return the chicken to the slow cooker; cover and cook on high until heated through, about 10 minutes. Yields scant 2 cups per serving.