Description
A hearty and comforting Slow Cooker White Wine Chicken Stew made with tender chicken breast, fresh herbs, vegetables, and a creamy white wine broth. Perfect for an easy and flavorful meal that simmers all day in the slow cooker.
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
Vegetables and Herbs
- 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
- 2/3 cup frozen peas
Thickener and Seasonings
- 1/4 cup all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper then brown them in the skillet for about 5-6 minutes. They do not need to be fully cooked at this stage. Transfer the browned chicken to the slow cooker.
- Add Ingredients to Slow Cooker: Pour in the chicken broth, dry white wine, Worcestershire sauce, and add the chopped fresh rosemary, thyme, minced garlic, chopped onion, sliced carrots, and diced potatoes into the slow cooker. Stir everything gently to combine.
- Cook in Slow Cooker: Cover the slow cooker and cook on low heat for 8 hours or on high heat for 5 hours until the chicken and vegetables are tender.
- Prepare Thickening Mixture: Once cooking is done, 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. Then add the frozen peas and cook uncovered on high heat for an additional 20 minutes to thicken the stew.
- Season and Serve: Taste and season the stew with additional kosher salt and freshly ground black pepper as needed. Stir and serve hot for a comforting meal.
Notes
- For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- You can swap Yukon gold potatoes with red potatoes or sweet potatoes for a different flavor.
- If you prefer a dairy-free stew, replace heavy cream with coconut cream or omit it altogether.
- Browning the chicken adds extra flavor but you can skip this step for convenience.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
