There’s something incredibly comforting about a hearty stew, especially one that’s infused with the bright, aromatic notes of white wine. This White Wine Chicken Stew Recipe is my go-to when I want a meal that’s rich and cozy but somehow still light and fresh. It’s perfect for slow cooker nights, where you walk in and the whole house smells like dinner has been slowly simmering to perfection.

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

I’m genuinely excited to share this White Wine Chicken Stew Recipe with you because it ticks all the boxes for a fuss-free, flavorful dinner. It’s the kind of recipe that feels fancy thanks to the wine and herbs but is really just simple slow cooking magic.

Deep, layered flavors: The white wine and fresh herbs simmer together to create a broth that’s rich yet bright, giving the stew much more depth than your average chicken dish.
Set it and forget it: Using a slow cooker means you don’t have to hover over the stove; just brown the chicken, add the ingredients, and let it work its magic.
Comfort food that feels light: The creamy finish with a splash of heavy cream balances the savory stew without making it heavy or greasy.
Family-friendly and versatile: Everyone from kids to adults will enjoy this, and it freezes beautifully for busy nights ahead.

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

This White Wine Chicken Stew Recipe is built on simple, wholesome ingredients that come together for balanced flavors. Each one plays an important role, so here’s a quick look at what to look for when shopping and why these ingredients shine.

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

Boneless skinless chicken breast:I like using chicken breast because it cooks evenly in the slow cooker and soaks up all the flavors. You can swap in thighs if you want more richness.
Dry white wine:Look for a good-quality but affordable dry white – something like Sauvignon Blanc or Pinot Grigio works beautifully here for brightness without overpowering the stew.
Chicken broth:Choose low sodium if possible so you control the saltiness late in the cooking process.
Worcestershire sauce:This adds a subtle umami boost that heightens the savory depth without being obvious.
Fresh rosemary and thyme:Herbs are critical for that classic stew flavor, adding herbal, aromatic notes that pair perfectly with white wine and chicken.
Garlic:Four cloves give lots of cozy warmth and flavor, but if you love garlic, you can add a bit more.
Yellow onion:Sweated into the stew, it melds into the broth’s body to round out the flavors.
Carrots:Use fresh, firm carrots for sweetness and texture.
Yukon gold potatoes:They hold their shape well and add creaminess in every bite once cooked.
All-purpose flour:Helps thicken the stew at the end, giving it that perfect stew consistency.
Heavy cream:A splash smooths the broth’s edges and enriches the stew without making it overly heavy.
Frozen peas:Added at the end for color and a sweet pop that freshens every mouthful.
Kosher salt and black pepper:Simple seasoning essentials to balance and enhance all the flavors.

📝

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

One of the things I love most about this White Wine Chicken Stew Recipe is how easy it is to tweak. Sometimes I add parsnips for extra sweetness or swap out the peas for green beans if I’m fresh out. Feel free to experiment based on what’s in your fridge or what flavors you prefer.

Variation: When I want a gluten-free version, I use cornstarch to thicken the stew instead of flour — just mix it with a little cold water before stirring it in at the end.
Herb swap: If fresh rosemary or thyme aren’t on hand, dried herbs work fine, but reduce the amount to about one teaspoon each to keep flavors balanced.
Richness level: For a lighter stew, you can skip the heavy cream and use an extra splash of chicken broth instead.

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

Step 1: Brown the Chicken to Lock in Flavor

Start by heating olive oil in a large skillet over medium-high heat. Season your cut chicken pieces with salt and pepper, then brown them on all sides for about 5-6 minutes. Don’t worry about cooking through — this step is all about building flavor and texture. I’ve skipped this before, but trust me, this browning makes a huge difference in the stew’s taste.

Step 2: Combine Ingredients in the Slow Cooker

Transfer the browned chicken to your slow cooker. Add the chicken broth, white wine, Worcestershire sauce, fresh rosemary and thyme, minced garlic, chopped onion, carrots, and diced Yukon gold potatoes. Give it a gentle stir to combine everything evenly. This step is satisfying because all those amazing aromas start mixing right away!

Step 3: Slow Cook Low and Slow or Speed It Up

Cover your slow cooker and cook on low for 7-8 hours, or if you’re pressed for time, cook on high for 4-5 hours. The chicken will become tender, and the veggies will soak up all those lovely flavors. I usually set it on low overnight — waking up to that is pure joy.

Step 4: Thicken and Finish the Stew

After the stew has cooked, remove about ½ cup of the broth into a bowl. Stir in the heavy cream, then whisk in the flour until smooth — no lumps! Pour this mixture back into the slow cooker, stir well, then add the frozen peas. Cook uncovered on high for another 15-20 minutes to thicken the stew nicely. Season with salt and pepper to taste, and you’re ready to dig in.

Top Tip

Over the years, I’ve learned a few tricks that really improve this White Wine Chicken Stew Recipe and help you avoid common pitfalls.

Don’t skip browning: It might be tempting to toss everything in the slow cooker at once, but searing the chicken first adds caramelized flavor that’s hard to beat.
Control saltiness: Always taste before adding extra salt; the broth and Worcestershire sauce add plenty of flavor, so start light.
Thicken patiently: Whisk the flour into cream off the heat to avoid lumps—slowly stirring it back into the stew helps keep it smooth.
Use fresh herbs when possible: They really elevate the overall aroma and brighten the dish more than dried.

How to Serve White Wine Chicken Stew Recipe

White Wine Chicken Stew - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or a little extra thyme on top right before serving. It adds a fresh, green pop and makes the dish look just as good as it tastes. Sometimes I even add a swirl of extra cream for a creamy finish that’s extra inviting.

Side Dishes

This stew pairs beautifully with crusty bread or a warm baguette to soak up every last drop. For a lighter option, a crisp green salad with a lemon vinaigrette cuts through the stew’s richness perfectly.

Creative Ways to Present

If you’re serving this for a cozy dinner party, try ladling it into individual ramekins and topping with a small sprig of rosemary or thyme. It’s a simple touch that makes the meal feel special. I’ve also served it over creamy polenta for an extra comforting presentation that guests loved.

Make Ahead and Storage

Storing Leftovers

Leftover stew keeps beautifully covered in the fridge for 3-4 days. I usually store it in an airtight container, and it almost tastes like it improved overnight once the flavors have had more time to meld.

Freezing

This White Wine Chicken Stew freezes wonderfully. I portion it out into freezer-safe containers or bags, leaving some room for expansion. When thawed, the texture remains intact, making it an easy make-ahead meal.

Reheating

To reheat, I gently warm the stew on the stovetop over medium-low heat, stirring occasionally until heated through. Adding a splash of broth or water helps if it’s thickened too much during storage.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs are a great substitution if you prefer dark meat. They remain tender and add extra richness. Just follow the same cooking time in the slow cooker.

What type of white wine is best for the stew?

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

Can I make this stew without a slow cooker?

Yes, you can simmer this stew on the stovetop over low heat in a heavy pot or Dutch oven. It will take about 1.5 to 2 hours for everything to become tender and flavors to meld.

How do I avoid the stew being too thick or too runny?

Add the thickening mixture gradually and stir well; if it gets too thick, simply add a splash of broth or water while reheating to reach your preferred consistency. Slow cooking tends to concentrate liquids, so patience during thickening is key.

Final Thoughts

This White Wine Chicken Stew Recipe holds a special place in my recipe box because it manages to feel elegant yet down-to-earth in every spoonful. It’s ideal for when you want to serve something impressive that doesn’t require hours of hands-on cooking. I can’t wait for you to try it—you might end up making it your own family classic like I did!