Nothing feels quite as comforting as a warm, hearty stew on a crisp day, and this White Wine Chicken Stew Recipe really hits that cozy spot. The blend of tender chicken, fresh herbs, and a splash of white wine makes it feel both rustic and a little special—like a hug in a bowl.

A close-up view of a creamy chicken stew in a black crockpot showing a thick white sauce mixed with visible chunks of light brown chicken, bright orange carrot pieces, yellow potato chunks, small green peas, and bits of translucent onion, all seasoned with small green herbs. The stew fills the crockpot almost to the top, creating a rich, hearty look with a mix of soft textures above the black rim of the pot, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Wine Chicken Stew Recipe
Top Tip
How to Serve White Wine Chicken Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Wine Chicken Stew Recipe

Why You'll Love This Recipe

This White Wine Chicken Stew Recipe is one of those dishes where simple ingredients come together to create a rich, flavorful meal with minimal fuss. I’m always amazed how a slow cooker can transform everyday chicken and veggies into something that tastes like you spent hours in the kitchen.

Effortless Comfort: You toss everything into the slow cooker, and it does all the magic while you go about your day.
Elegant Flavor: The dry white wine adds a subtle depth that elevates the stew beyond ordinary chicken dishes.
Hearty & Nourishing: With potatoes, carrots, and fresh herbs, it’s a complete meal that’s both satisfying and wholesome.
Customizable Comfort: It’s easy to tweak based on what you have on hand or your taste preferences—plus I’ll share a few of my favorite tweaks below.

A close-up of a creamy stew with large chunks of light brown cooked chicken, bright orange carrot pieces, green peas, and yellow potato cubes, all mixed in a thick white sauce. The stew is being scooped with a silver ladle above a pot filled with the same mix. The sauce has a smooth texture with some visible herbs scattered through it. The background shows more stew in the pot with the colors blending softly. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this stew is in the balance of fresh and pantry staples. Each ingredient plays a key role—like the white wine for acidity and aroma, and creamy Yukon gold potatoes to soak up all those rich flavors.

Flat lay of a small white ceramic bowl of golden olive oil, two whole uncracked brown chicken breasts, a large yellow onion chopped into pieces on a white ceramic plate, two fresh whole carrots peeled and halved on a white plate, a mound of diced Yukon gold potatoes on a simple white ceramic dish, four peeled garlic cloves, a small white bowl of chicken broth, a small white bowl of dry white wine, a small white bowl of heavy cream, a small white bowl with a heap of all-purpose flour, a small white bowl of frozen green peas, fresh sprigs of rosemary and thyme arranged neatly, scattered coarse kosher salt crystals and fresh ground black peppercorns, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Olive oil: For browning the chicken and building that first layer of flavor.
Boneless skinless chicken breast: It cooks tender in the slow cooker without drying out, especially when you brown it first.
Chicken broth: The savory base that keeps everything moist and flavorful.
Dry white wine: Adds brightness and complexity; go for something you'd enjoy drinking.
Worcestershire sauce: A secret umami boost that deepens the stew’s savory notes.
Fresh rosemary and thyme: These herbs make the dish fragrant and give it that classic French country stew vibe.
Garlic: Because garlic just makes everything better, offering warmth and depth.
Yellow onion: Adds sweetness and body as it slowly softens during cooking.
Carrots: Their natural sweetness balances the tart wine and herbs beautifully.
Yukon gold potatoes: Creamy texture and they soak up all the delicious broth, crucial for stew heartiness.
All-purpose flour: Helps thicken the stew at the end so it’s luxuriously rich.
Heavy cream: For a velvety finish that’s indulgent but not overpowering.
Frozen peas: Throw in towards the end for a pop of color and subtle sweetness.
Kosher salt and black pepper: Seasoning is everything—you’ll want to taste and adjust to let the flavors shine.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to treat this stew like a blank canvas—sometimes stirring in a dollop of mustard or swapping chicken breast for thighs if I want it extra juicy. It’s forgiving and allows you to play around with whatever vegetables or herbs you have.

Variation: Once, I added a handful of mushrooms and a splash of balsamic vinegar; it gave the stew a lovely earthiness I highly recommend trying.
Dietary tweak: Feel free to swap heavy cream for coconut milk if you want a dairy-free version—just know it’ll change the flavor profile slightly but still taste great.
Seasonal twist: Swap the peas for green beans or asparagus in spring for a fresh season’s touch.

Step-by-Step: How I Make White Wine Chicken Stew Recipe

Step 1: Brown the Chicken to Lock in Juices

Heat olive oil in a large skillet over medium-high heat. While the pan warms, season your chicken pieces generously with salt and pepper. Brown them in batches, about 5-6 minutes, until you get a nice golden color on the outside. Don’t worry about cooking through—just getting that sear adds so much flavor. Transfer the chicken into your slow cooker.

Step 2: Combine the Rest of the Ingredients

To the slow cooker, add chicken broth, dry white wine, Worcestershire sauce, fresh herbs, garlic, onion, carrots, and potatoes. Give it a good stir so everything mingles and the herbs and spices start to release their aroma as it cooks.

Step 3: Slow Cook to Tender Perfection

Cover the slow cooker and set it to low for 7-8 hours, or if you’re short on time, high for 4-5 hours. The key here is low and slow—it lets the flavors develop fully and makes the chicken melt-in-your-mouth tender.

Step 4: Thicken and Finish the Stew

When the cooking time’s up, scoop out about half a cup of the broth into a bowl. Stir in the heavy cream, then whisk in the flour until you have a smooth mixture with no lumps. Pour this back into the slow cooker, stir, then add frozen peas. Cook uncovered on high for another 15-20 minutes until the stew thickens nicely. Finally, season with salt and pepper to taste.

Top Tip

From my kitchen to yours, here are some nuggets of wisdom I’ve picked up after making this stew multiple times. These tips will help you avoid common pitfalls and get that perfect cozy bowl every time.

Don’t skip browning the chicken: I used to rush this step but it adds serious flavor and texture that slow cooking alone can’t replicate.
Use a dry white wine you enjoy drinking: It surprises a lot of people but the wine’s quality really shows in the final flavor.
Mix the flour well with cream: Whisk thoroughly to avoid any lumps when thickening—nobody wants clumpy stew!
Adjust seasoning at the end: I always wait until the stew is thickened to taste and add salt and pepper gradually to get it just right.

How to Serve White Wine Chicken Stew Recipe

Garnishes

I usually sprinkle freshly chopped parsley over the stew right before serving—it adds a pop of color and a fresh herbaceous note. Sometimes I add a little grated lemon zest for brightness, which surprisingly pairs beautifully with the white wine base.

Side Dishes

This stew is hearty enough to stand on its own, but I love pairing it with crusty bread or buttery garlic biscuits to soak up the luscious sauce. A simple green salad on the side keeps the meal balanced and fresh.

Creative Ways to Present

For holidays or special dinners, I serve the stew in individual rustic ceramic bowls with a sprig of rosemary on top. I’ve also turned it into a pot pie by adding a puff pastry crust and baking until golden—for a fun twist that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I like to transfer leftovers into airtight containers once cooled, storing them in the fridge for up to 3 days. The stew actually tastes even better the next day as the flavors continue to meld.

Freezing

This stew freezes surprisingly well! I portion it out into freezer-safe containers and it keeps perfectly for about 2-3 months. Just make sure to cool it properly before freezing to maintain texture and taste.

Reheating

I reheat gently on the stove over low heat, stirring frequently to avoid sticking or curdling the cream. If it’s too thick, adding a splash of broth or water helps loosen it up without losing flavor.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great substitute if you want extra juicy and flavorful meat. Just brown and cook them the same way.

What type of white wine is best for this stew?

Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or a dry Chardonnay. Avoid sweet wines as they can alter the flavor profile of the stew.

Can I make this stew in a regular pot instead of a slow cooker?

Yes, you can simmer it on the stove over low heat for about 1.5 to 2 hours, stirring occasionally until the chicken is tender and vegetables are cooked through.

How do I prevent the stew from becoming too watery?

Remove some broth to whisk with flour and cream as directed, then add it back to the pot. Cooking uncovered towards the end also helps thicken the stew nicely.

Final Thoughts

This White Wine Chicken Stew Recipe has become one of my go-to comfort meals, especially when I want something that feels special but is completely doable on a busy day. I can’t recommend enough giving it a try—the tender chicken, creamy broth, and herbaceous notes come together in such a satisfying way. Once you make this stew, I’m betting it’ll be a favorite spot in your dinner rotation, too.