Description
This Slow Cooker White Wine Chicken Stew is a comforting and hearty dish featuring tender chicken breast simmered with fresh herbs, garlic, vegetables, and enriched with creamy sauce and a splash of white wine. Perfect for a cozy meal with minimal hands-on time.
Ingredients
Scale
Protein and Liquids
- 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
- 1/2 cup heavy cream
Herbs and Aromatics
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic cloves, minced
- 1 large yellow onion, chopped
Vegetables
- 2 large carrots, peeled, halved, and sliced
- 1 lb Yukon gold potatoes, diced
- 2/3 cup frozen peas
Thickening and Seasoning
- 1/4 cup all-purpose flour
- 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 in the skillet for about 5-6 minutes, ensuring a golden exterior but not fully cooked through. Transfer browned chicken to the slow cooker.
- Combine ingredients in slow cooker: Add chicken broth, dry white wine, Worcestershire sauce, fresh thyme, chopped rosemary, minced garlic, chopped onion, sliced carrots, and diced Yukon gold potatoes to the slow cooker. Stir gently to mix all ingredients.
- Cook the stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, allowing the chicken and vegetables to become tender and flavors to meld.
- Prepare thickening mixture: When cooking is complete, remove 1/2 cup of the cooking broth from the slow cooker into a bowl. Stir in 1/2 cup of heavy cream, then whisk in 1/4 cup all-purpose flour until the mixture is smooth and free of lumps.
- Thicken the stew: Pour the cream and flour mixture back into the slow cooker and stir to combine thoroughly. Add the frozen peas and cook uncovered on high for an additional 15-20 minutes to thicken the stew.
- Season and serve: Taste the stew and adjust seasoning with kosher salt and freshly ground black pepper as desired. Serve hot and enjoy this rich and creamy chicken stew.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- You can use chicken thighs instead of breast for a juicier texture.
- If white wine is unavailable, substitute with extra chicken broth and a teaspoon of lemon juice for acidity.
- Make sure not to overcook the peas to retain their bright color and texture.
- To prep ahead, chop all vegetables and measure herbs in advance and refrigerate.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
