Slow cooker Caprese chicken stew combines the flavors of Caprese salad with chicken stew. Cooked or uncooked chicken, tomatoes, basil, and mozzarella cheese cook together in this comforting low-carb friendly recipe. Instructions to make this cheesy chicken stew in the Instant Pot are also included.
Ingredients For Slow Cooker Caprese Chicken Stew
- Boneless, Skinless Chicken Breasts or Thighs
- Diced or Crushed Tomatoes
- Mozzarella Cheese
- Seasonings: dried basil, salt, pepper, Parmesan cheese
- Broth
- Garlic
- Parmesan Cheese
How To Make Caprese Chicken Stew In The Crockpot
- Add the chicken, tomatoes, broth, dried basil, Parmesan cheese, garlic, salt, pepper to the slow cooker. Stir to mix well.
- Cook HIGH 2-3, LOW 4-6.
- If using raw chicken, remove from the slow cooker, shred the meat & then add the shredded chicken back to the slow cooker.
- Stir in 1 1/2 cups of the mozzarella cheese. Cook an additional 5-10 minutes or until cheese is melted.
- Garnish with the remaining 1/2 cup of mozzarella cheese and fresh basil before serving.
- Add the chicken, tomatoes, broth, dried basil, Parmesan cheese garlic, salt, and pepper to the Instant Pot. Stir to mix well.
- Select high pressure and set time for 12 minutes. Quick-release pressure when cook time is completed.
- If using raw chicken, remove from the pressure cooker, shred the meat & then add the shredded chicken back to the Instant Pot.
- Set Instant Pot to warm setting. Stir in 1 1/2 cups of the mozzarella cheese. Cover and let sit on warm 5-10 minutes or until cheese is melted.
- Garnish remaining 1/2 cup of mozzarella cheese and fresh basil before serving.
What Is Caprese Exactly?
This soup is based on a Caprese salad. Caprese salad is a simple Italian recipe made from tomatoes, mozzarella, and basil. It’s one of my favorite salads. I make it fairly frequently because it’s easy to throw together yet really good. Add chicken and voilà you have Caprese chicken stew. That’s pretty much all I did here.
Cooked Or Raw Chicken
This easy caprese chicken stew recipe uses raw or cooked chicken. I tend to use leftover cooked chicken which is what you see in the pictures. Whether you use raw or cooked chicken, the cooking time remains the same. If you’re using raw chicken you can cut it up into pieces beforehand or cook it whole and shred it after it’s done cooking.
Lower The Carb Count
The diced tomatoes account for the majority of the carbs in the recipe; to make this low-carb chicken stew more keto friendly, swap the tomatoes & broth ratio. I used 28 ounces of diced tomatoes and 2 cups of broth. So instead you would use approximately 15 ounces diced tomatoes and 3 1/2 cups of broth.
Storing Leftovers
Store leftover stew in an air-tight container in the refrigerator for up to 4 days. To freeze leftover Caprese chicken stew, let the stew cool completely. Once cooled, add the stew to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the stew in your freezer for up to 2 months. To reheat frozen Caprese chicken stew you have two options. You can either thaw the stew overnight in the refrigerator OR add the stew directly to the slow cooker or Instant Pot & thaw on the warm setting!
FAQs & Tips
- Make this stew a soup by adding an additional 2 cups of broth or water.
- This is a great recipe to use rotisserie chicken.
- I used a 3.5-quart slow cooker. Double the recipe if you have a 6-quart slow cooker or Instant Pot.
Chicken Soups
PrintSlow Cooker Caprese Chicken Stew
Slow cooker Caprese chicken stew combines the flavors of Caprese salad with chicken stew. Cooked or uncooked chicken, tomatoes, basil, and mozzarella cheese cook together in this comforting low-carb friendly recipe. Instructions to make this cheesy chicken stew in the Instant Pot are also included.
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
Ingredients
-
1 pound boneless, skinless chicken breasts or thighs (cooked or uncooked)
-
28 ounces diced or crushed tomatoes
-
2 cups low-sodium chicken broth
-
2 tablespoons dried basil
-
1 tablespoon Parmesan cheese
-
1 garlic clove, minced
-
1 1/2 teaspoons salt
-
1/4 teaspoon pepper
-
2 cups mozzarella cheese, shredded
-
2 tablespoons fresh basil, chopped for garnish
Instructions
- Add the chicken, tomatoes, broth, dried basil, Parmesan cheese, garlic, salt, pepper to the slow cooker. Stir to mix well.
- Cook HIGH 2-3, LOW 4-6.
- If using raw chicken, remove from the slow cooker, shred the meat & then add the shredded chicken back to the slow cooker.
- Stir in 1 1/2 cups of the mozzarella cheese. Cook an additional 5-10 minutes or until cheese is melted.
- Garnish with the remaining 1/2 cup of mozzarella cheese and fresh basil before serving.
- Add the chicken, tomatoes, broth, dried basil, Parmesan cheese garlic, salt, and pepper to the Instant Pot. Stir to mix well.
- Select high pressure and set time for 12 minutes. Quick-release pressure when cook time is completed.
- If using raw chicken, remove from the pressure cooker, shred the meat & then add the shredded chicken back to the Instant Pot.
- Set Instant Pot to warm setting. Stir in 1 1/2 cups of the mozzarella cheese. Cover and let sit on warm 5-10 minutes or until cheese is melted.
- Garnish remaining 1/2 cup of mozzarella cheese and fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 3 hours
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Laura Meyer
Thursday 19th of January 2023
Easy and delicious...the best kind of meal!
MARIE MARCUS
Sunday 21st of October 2018
This looks really tasty!