Description
This Slow Cooker White Wine Chicken Stew is a hearty and comforting dish combining tender chicken, fresh herbs, vegetables, and a creamy white wine-infused broth. Perfect for a cozy meal, it requires minimal hands-on time and delivers rich, satisfying flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch pieces
- 2 cups chicken broth
- 1 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic cloves, minced
- 1 large yellow onion, chopped
- 2 large carrots, peeled, halved, and sliced
- 1 lb Yukon gold potatoes, diced
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 2/3 cup frozen peas
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Brown the chicken: Add olive oil to a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Brown the chicken for about 5-6 minutes until lightly golden but not fully cooked. Transfer the chicken to the slow cooker.
- Add vegetables and liquids: Into the slow cooker, add chicken broth, white wine, Worcestershire sauce, thyme, rosemary, minced garlic, chopped onion, carrots, and diced potatoes. Stir gently to combine all ingredients.
- Cook stew slowly: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours until the chicken is cooked through and vegetables are tender.
- Prepare thickening mixture: Once cooking is complete, remove 1/2 cup of the broth from the slow cooker and place it in a bowl. Stir in the heavy cream, then whisk in the all-purpose flour until the mixture is smooth and lump-free.
- Thicken the stew: Pour the cream and flour mixture back into the slow cooker and stir well to combine. Then stir in the frozen peas.
- Final cooking: Cook the stew uncovered on high for an additional 15-20 minutes to allow it to thicken and the peas to cook through.
- Season and serve: Taste the stew and season with additional salt and freshly ground black pepper as needed. Serve hot and enjoy your creamy white wine chicken stew!
Notes
- For a thicker stew, you can increase the amount of flour by 1-2 tablespoons if desired.
- If you prefer a dairy-free option, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Use fresh herbs for the best flavor, but dried rosemary and thyme can be used in a pinch; reduce quantity by half if using dried.
- Brown chicken pieces in batches to prevent overcrowding the skillet for better caramelization.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or microwave.
- The Yukon gold potatoes hold their shape well; other waxy potatoes can be substituted but avoid starchy varieties like Russets.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
