Description
This hearty Slow Cooker White Wine Chicken Stew combines tender chicken breasts, fresh vegetables, and aromatic herbs simmered to perfection in a flavorful broth enhanced with white wine and a touch of cream. Perfect for a comforting dinner, this stew requires minimal prep and slow cooking for rich, deep 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: Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then brown them in the hot oil for about 5-6 minutes, making sure to sear all sides. The chicken does not need to be fully cooked at this stage. Transfer the browned chicken to the slow cooker.
- Add Vegetables and Liquids: Into the slow cooker, add the chicken broth, dry white wine, Worcestershire sauce, fresh thyme, fresh rosemary, minced garlic, chopped onion, sliced carrots, and diced potatoes. Stir everything to combine evenly.
- Slow Cook the Stew: Cover the slow cooker and cook on low for 8 hours or on high for 5 hours, allowing the flavors to meld and the chicken to cook through until tender.
- Prepare the Thickening Mixture: When the cooking time is complete, carefully remove 1/2 cup of the cooking broth from the slow cooker into a separate bowl. Stir in the heavy cream, then whisk in the all-purpose flour until the mixture is smooth with no lumps.
- Thicken the Stew: Pour the cream and flour mixture back into the slow cooker and stir well to combine. Add the frozen peas. Increase the slow cooker to high and cook uncovered for an additional 20 minutes to thicken the stew and heat the peas through.
- Season and Serve: Taste the stew and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve the stew hot and enjoy a comforting meal.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor in the stew.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- Yukon gold potatoes hold their shape well and provide a creamy texture; russet potatoes may become too soft.
- The stew thickens better if the cream and flour mixture is whisked smoothly before adding to the slow cooker.
- If you prefer a richer stew, consider adding an extra 1/4 cup of heavy cream after thickening.
- For a slightly different flavor profile, fresh thyme and rosemary can be substituted with dried herbs—use about 1 teaspoon each in that case.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
