There’s something irresistibly comforting about a cozy stew simmered low and slow, especially when it’s infused with the delicate flavors of white wine. This White Wine Chicken Stew Recipe brings together tender chicken, hearty veggies, and herbs in a creamy broth that feels like a warm hug on a chilly day.

A close-up view of a dark crockpot filled with a creamy white soup that has chunks of light brown chicken pieces, bright orange carrot cubes, yellow potato pieces, small green peas, and translucent onion bits mixed in. The soup is thick and creamy with visible small green herb specks spread throughout. The crockpot sits 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

From the moment you start browning the chicken to when the stew thickens into a creamy delight, this recipe is a joy to make. I love how the white wine and fresh herbs come together effortlessly, creating flavors that make weeknight dinners feel special without extra fuss.

Simplicity meets flavor: You only need one pan to get things started before the slow cooker does its magic.
Hands-off cooking: Set it and forget it for hours while your kitchen fills with the most inviting aroma.
Rich and creamy: The final step thickens the stew perfectly, making each bite cozy and indulgent.
Versatile and satisfying: Pair it with your favorite sides or tweak the veggies for seasonal flair.

A close-up view of a thick creamy stew filled with chunks of light tan meat, bright orange carrot pieces, vibrant green peas, small yellow potato cubes, and some translucent onion slices held on a large metal spoon above a pot. The creamy sauce is light beige with subtle herbs sprinkled throughout, and the ingredients are mixed evenly in the stew. The background shows more of the same stew inside the pot with soft textures and warm colors. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this stew plays a role in building deep, layered flavors. The fresh herbs add brightness, while the white wine and chicken broth create a flavorful base. Yukon gold potatoes hold their shape beautifully, and the cream adds that homey finish you crave.

Flat lay of a small pool of golden olive oil on a simple white ceramic dish, three boneless skinless chicken breasts with clean cuts, a white ceramic bowl filled with rich golden chicken broth, a white bowl holding pale dry white wine, a small white bowl of glossy Worcestershire sauce, a neat pile of fresh rosemary sprigs, a bunch of fresh thyme stems, four plump garlic cloves unpeeled, one large yellow onion halved and chopped, two large peeled and sliced bright orange carrots, a mound of diced pale yellow Yukon gold potatoes, a small white bowl with plain all-purpose flour, a small white bowl of smooth heavy cream, a small white bowl containing vibrant frozen green peas, a small pile of coarse kosher salt crystals, and a small heap of freshly ground black peppercorns—all arranged symmetrically 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: Essential for browning the chicken to develop rich flavor upfront.
Boneless skinless chicken breast: Tender and lean, it absorbs the stew’s aromatic broth without falling apart.
Chicken broth: Adds savory depth and moisture for slow cooking.
Dry white wine: Brings brightness and acidity that balances the creaminess.
Worcestershire sauce: A subtle umami boost that deepens the overall flavor.
Fresh rosemary & thyme: Aromatic herbs that invigorate the stew with garden-fresh notes.
Garlic cloves: Minced for fragrant, savory undertones.
Yellow onion: Adds sweetness and texture as it softens.
Carrots: Their natural sweetness contrasts the savory broth nicely.
Yukon gold potatoes: Creamy texture and hearty, they withstand slow cooking without disintegrating.
All-purpose flour: Thickens the stew for a luscious finish.
Heavy cream: Smooths out the broth with richness and silkiness.
Frozen peas: Added at the end for a pop of color and fresh flavor.
Kosher salt & black pepper: To taste, balancing and enhancing all the flavors.

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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 love experimenting with this White Wine Chicken Stew Recipe to suit whatever mood strikes me or what’s in my fridge. Whether you want to make it lighter, heartier, or more herbaceous, it’s easy to tweak and still come out delicious.

Variation: Sometimes, I swap chicken breast for thighs for extra juiciness and flavor, especially on chillier evenings.
Diet-friendly: Use coconut cream instead of heavy cream for a dairy-free version that still feels indulgent.
Seasonal swap: When carrots are out of season, sliced parsnips or turnips work wonderfully.
Spice it up: A pinch of red pepper flakes gives the stew a pleasant warmth without overpowering the wine’s delicate notes.

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

Step 1: Brown the Chicken for Maximum Flavor

Start by warming olive oil in a large skillet over medium-high heat. Season your chicken pieces lightly with salt and pepper—don’t be shy here, seasoning is key! Brown the chicken on all sides, which should take about 5-6 minutes total. This caramelization is where a lot of the stew’s depth begins, so take your time and get a nice golden crust without fully cooking the meat. Once browned, transfer the chicken to your slow cooker.

Step 2: Layer in the Veggies and Liquids

Next, add all your hearty vegetables—onion, carrots, and potatoes—right on top of the chicken. Pour in the chicken broth, dry white wine, Worcestershire sauce, and toss in the fresh rosemary, thyme, and garlic. Give everything a gentle stir to combine the flavors. Cover your slow cooker and choose your heat setting: low for 7-8 hours or high for about 4-5 hours. The long, slow cook lets all the flavors marry beautifully.

Step 3: Thicken and Finish with Cream and Peas

When your stew’s cooking time is complete, carefully scoop out half a cup of the broth to a separate bowl. Stir in the heavy cream, then whisk in the flour until smooth and free of lumps. Pour this mixture back into the slow cooker and stir well to thicken. Add frozen peas at this stage and cook uncovered on high for another 15-20 minutes. This step gives you that perfect creamy texture with little pops of sweet peas to brighten the dish. Taste and adjust the salt and pepper to your liking before serving.

Top Tip

Having made this White Wine Chicken Stew Recipe countless times, I’ve picked up a few tricks that turn a good stew into a great one. These little nuggets can save you from common pitfalls and boost your confidence in the kitchen.

Perfect Browning: Don’t overcrowd the pan when browning the chicken; doing it in batches means a better crust and deeper flavor.
Don’t Skip the Wine: The dry white wine isn’t just an ingredient—it’s the backbone of brightness that lifts the whole stew.
Flour Technique: Whisk flour into cream gradually to avoid lumps—it’s the secret to that silky stew texture.
Final Seasoning: Season at the end because the stew intensifies as it cooks, letting you adjust salt and pepper to perfection.

How to Serve White Wine Chicken Stew Recipe

Garnishes

I like to finish this stew with a sprinkle of fresh chopped parsley—its slight pepperiness feels like the final layer of freshness. Sometimes a spoonful of crème fraîche or a little extra cracked black pepper really brings it all together right before serving.

Side Dishes

Crusty bread or warm dinner rolls are my go-to for dipping into the creamy stew. Mashed potatoes or a simple green salad lighten the meal and let the stew shine. On a special night, roasted Brussels sprouts or garlic green beans add a lovely texture contrast and flavor boost.

Creative Ways to Present

For dinner parties, I sometimes serve this stew in individual ramekins topped with a sprig of rosemary and a light drizzle of olive oil. It’s unexpectedly elegant and makes the meal feel really thoughtful. Or, pile it over buttered egg noodles for a comforting twist that guests never forget.

Make Ahead and Storage

Storing Leftovers

I store leftover stew in airtight containers in the fridge for up to 3 days. Before sealing, I let it cool completely—this helps maintain texture and freshness when reheated.

Freezing

This stew freezes beautifully! I portion it out into freezer-safe containers, leaving a little headspace for expansion. Just thaw overnight in the fridge and reheat gently on the stove. The flavor stays rich, and the creamy texture remains intact when done correctly.

Reheating

I usually reheat leftovers slowly over low heat on the stove, stirring occasionally. If it thickened too much overnight, a splash of chicken broth or water brings it back to that perfect stew consistency without diluting the flavor.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs bring more richness and stay juicy even after long cooking. Just brown them the same way and adjust cooking times if needed.

What kind of white wine works best for this stew?

Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines since they can alter the savory balance of the stew.

Can I make this recipe on the stovetop instead of using a slow cooker?

Yes, you can simmer the stew on low heat in a large pot for about 1.5–2 hours, stirring occasionally until the chicken is tender and the potatoes are cooked through. Just keep an eye on the liquid and add broth as needed.

How do I thicken the stew if it’s too thin?

Mix a small amount of flour or cornstarch with cold water or cream to create a slurry, then stir it into the stew and cook for a few more minutes until thickened. Be sure to add this towards the end, so you don’t over-thicken it.

Final Thoughts

This White Wine Chicken Stew Recipe holds a special place in my cooking rotation when I want something both simple and luxurious. It’s proof that with a few quality ingredients and a little patience, you can turn dinner into a cozy celebration. I can’t wait for you to try it—you’ll enjoy the warm, creamy goodness as much as I do!