Slow Cooker White Wine Chicken Stew Recipe

Warm up with this hearty Slow Cooker White Wine Chicken Stew recipe! Packed with tender chicken, fresh vegetables, and a creamy herb-infused broth, this stew is a crowd-pleaser perfect for weeknights or family dinners. Using simple ingredients like chicken thighs, Yukon gold potatoes, and a touch of dry white wine, this slow cooker recipe delivers deep, rich flavors with minimal effort. Plus, it’s versatile with gluten-free and dairy-free options to suit any dietary needs. Pair it with crusty French bread or buttery cornbread for a complete meal your family will love!

Ingredients:

For the Stew:

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• Freshly ground salt and pepper
• 2 cups chicken broth
• ½ cup dry white wine*
• 1 tablespoon Worcestershire sauce**
• 1 teaspoon balsamic vinegar
• 2 teaspoons chopped fresh rosemary (fresh is best!)
• 2 teaspoons chopped fresh thyme (fresh is best!)
• ½ teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• Lots of freshly ground black pepper
• 6 garlic cloves, finely minced
• 1 large yellow onion, cut into chunks
• 3 large carrots, peeled and cut into ½-inch diagonal slices
• 1 pound Yukon gold potatoes, diced into ½-inch cubes

For Thickening:

• ¼ cup all-purpose flour (or substitute with gluten-free flour)
• ½ cup unsweetened almond milk (or heavy cream or regular milk)
• ⅔ cup frozen peas

Instructions:

1. Sear the Chicken: Heat olive oil in a large skillet over high heat. Add the chicken pieces, generously seasoning with salt and pepper. Brown the chicken on all sides, about 5-6 minutes. (Note: You don’t need to cook the chicken all the way through.) Transfer the browned chicken to a 6- or 8-quart slow cooker.
2. Add the Base Ingredients: To the slow cooker, add chicken broth, white wine, Worcestershire sauce, balsamic vinegar, rosemary, thyme, oregano, salt, and pepper. Stir everything to combine. Then, add garlic, onion chunks, carrots, and potatoes.
3. Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. For the best flavor, cook on low for 7-8 hours to allow the flavors to meld and deepen.
4. Thicken the Stew: Remove ½ cup of the broth from the slow cooker and transfer it to a medium bowl. Whisk in the almond milk and flour until smooth, with no lumps. Pour the mixture back into the slow cooker and stir well. Add the frozen peas and cook uncovered on high for an additional 15-20 minutes until the stew thickens.
5. Serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately with fresh thyme and your choice of toasted French bread, cornbread, crackers, or buttermilk biscuits. This recipe serves 4.

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Why You’ll Love This Recipe

• Comforting and Hearty: A warm, flavorful stew perfect for cozy meals.
• Easy Preparation: Minimal prep and let the slow cooker do the work.
• Rich Depth of Flavor: The combination of white wine, fresh herbs, and a touch of balsamic vinegar elevates the dish.
• Versatile Serving Options: Pairs wonderfully with bread, biscuits, or a fresh salad.

Tips

• Sear the Chicken: Browning the chicken adds extra flavor to the stew.
• Use Fresh Herbs: Fresh rosemary and thyme enhance the flavor profile, but dried herbs can work in a pinch.
• Low and Slow: Cooking on low for 7-8 hours ensures tender chicken and melded flavors.
• Check Consistency: If the stew isn’t thick enough, add a bit more flour mixed with broth.

Variations and Substitutions

• Protein Options: Substitute chicken thighs with chicken breasts, turkey, or even cubed beef.
• Vegetable Additions: Add celery, parsnips, or green beans for more variety.
• Gluten-Free: Use gluten-free flour to thicken the stew.
• Dairy-Free: Replace almond milk with coconut milk for a creamy dairy-free alternative.
• Alcohol-Free: Substitute white wine with additional chicken broth.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts work well but may cook slightly faster, so monitor the time.

Q: Can I freeze this stew?
A: Absolutely! Allow the stew to cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat gently.

Q: What type of white wine should I use?
A: A dry white wine like Sauvignon Blanc or Pinot Grigio works best for this recipe.

Serving and Suggestions

• Pairings: Serve with crusty French bread, buttery cornbread, or flaky biscuits.
• Sides: A crisp green salad or roasted vegetables make excellent accompaniments.
• Leftovers: Reheat gently for a quick and satisfying meal the next day.

Enjoy this Slow Cooker White Wine Chicken Stew—a perfect blend of savory flavors and wholesome ingredients for any occasion!