Name: White Wine Chicken Stew Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch pieces; 1 large yellow onion, chopped; 2 large carrots, peeled, halved, and sliced; 1 lb Yukon gold potatoes, diced; 4 garlic cloves, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 2/3 cup frozen peas; 2 cups chicken broth; 1 cup dry white wine; 1/2 cup heavy cream; 2 tablespoons olive oil; 1 tablespoon Worcestershire sauce; 1/4 cup all-purpose flour; Kosher salt and freshly ground black pepper, to taste

There’s just something comforting about a warm, creamy stew that fills your kitchen with mouthwatering aromas all day. This White Wine Chicken Stew Recipe blends tender chicken, fresh herbs, and a splash of white wine to create a dish that’s both soothing and elegant. Trust me, once you make this, it’ll become your go-to slow cooker meal.

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

What really makes this White Wine Chicken Stew Recipe stand out for me is how effortlessly it marries deep flavors with simple ingredients, plus it’s made in the slow cooker so you don’t have to hover over the stove. I’ve been making it on chilly weekends, and it never disappoints.

Rich Flavor: The white wine and fresh herbs infuse the chicken with a fragrant depth you won’t find in ordinary stews.
Hands-Off Cooking: It’s a slow cooker recipe, making dinner prep relaxed and stress-free.
Perfectly Creamy Texture: Adding the cream and flour at the end thickens the stew gently without heaviness.
Versatile and Family-Friendly: It’s hearty enough for weeknights yet special enough for guests.

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

The ingredients here work together like a well-tuned kitchen band. The white wine brightens the rich broth, while aromatic garlic, rosemary, and thyme give an herbal punch. Yukon gold potatoes hold their shape beautifully, and the finishing touch of peas adds a pop of color and sweetness.

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: Used to brown the chicken; brings a fruity flavor and helps develop that lovely sear.
Boneless Skinless Chicken Breast: Keeps the dish lean and tender; cutting into 1-inch pieces ensures even cooking.
Chicken Broth: Forms the stew’s base with savory richness.
Dry White Wine: Adds acidity and complex flavor; pick a decent bottle you’d enjoy drinking.
Worcestershire Sauce: Adds umami depth without overpowering the stew.
Fresh Rosemary & Thyme: Classic herbs that brighten and elevate the flavor.
Garlic: Minced fresh garlic gives essential aromatic warmth.
Yellow Onion: Sweetens and adds texture.
Carrots: Give natural sweetness and body.
Yukon Gold Potatoes: Creamy inside with firm skin, perfect for stew.
All-Purpose Flour: Mixed with cream to thicken the stew beautifully.
Heavy Cream: Rounds out the stew with a velvety finish.
Frozen Peas: Stirred in last for a burst of color and fresh flavor.
Kosher Salt & Freshly Ground Black Pepper: For seasoning to taste.

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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 that you can really tailor this stew to what you have on hand or your own tastes. Whether you want it a little thicker, with extra veggies, or even lighter on the cream, it’s easy to adjust.

Variation: I sometimes swap the chicken breast for thighs if I want a juicier, more flavorful stew — it works like a charm and stays tender with slow cooking.
Add More Veggies: Toss in celery or mushrooms for extra earthiness and texture.
Dairy-Free Option: Replace heavy cream with coconut milk, and skip the flour if you want a lighter stew.

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

Step 1: Brown the Chicken

Start by heating olive oil in a large skillet over medium-high heat. Season your chicken pieces well with salt and pepper. Brown them in batches for about 5-6 minutes until they get a nice golden crust — don’t worry about cooking through here, we’re just locking in flavor. This step makes a huge difference in developing a rich base for the stew.

Step 2: Assemble Your Stew in the Slow Cooker

Transfer the browned chicken into your slow cooker. Add chicken broth, dry white wine, Worcestershire sauce, chopped rosemary, thyme, minced garlic, chopped onions, carrots, and diced Yukon gold potatoes. Give everything a good stir so all those lovely flavors start mingling.

Step 3: Low and Slow Cooking Magic

Cover the slow cooker. Cook on low for 7-8 hours if you have the time, or on high for 4-5 hours if you’re pressed for it. The chicken should be tender, and the veggies soft but not mushy. This slow cooking allows the wine and herbs to really penetrate every bite.

Step 4: Create That Creamy Finish

This part is key to getting the perfect stew consistency. Scoop out about ½ cup of the broth from the slow cooker into a small bowl. Stir in the heavy cream, then whisk in the flour until smooth with no lumps. Pour this mixture back into the slow cooker and stir well. Then, add the frozen peas – they’ll cook through quickly and keep their lovely green color. Cook on high, uncovered, for another 15-20 minutes to thicken everything up.

Step 5: Season & Serve

Give your stew a final taste and season with salt and pepper as needed. At this point, the aroma will be irresistible, you’ll want to dive right into a cozy bowl.

Top Tip

Over the years, I've found a few tricks that really help this White Wine Chicken Stew Recipe shine. These tips won’t just save you time, but also help you avoid the little hiccups I used to make.

Don’t Skip Browning the Chicken: It adds a wonderful caramelized flavor that you just can’t get without this step.
Wine Quality Matters: Use a dry white wine you’d enjoy drinking – cooking won’t improve cheap wine’s taste.
Mix Flour Smoothly: Whisk the flour into the cream slowly to avoid lumps, and don’t pour it all at once back into the stew.
Season at the End: Always taste and adjust salt and pepper after the stew thickens, not before.

How to Serve White Wine Chicken Stew Recipe

Garnishes

I love finishing this stew with a sprinkle of fresh parsley or thyme leaves — it brightens the dish visually and adds a fresh herby kick right as you dig in. A little lemon zest on top can also lift the flavors if you’re feeling adventurous.

Side Dishes

I usually serve it with crusty bread to soak up every last bit of that luscious broth. Mashed potatoes or a simple green salad also make great sides if you want to round out the meal.

Creative Ways to Present

For special occasions, I’ve tried serving this stew in individual bread bowls — it’s festive and adds a rustic charm that guests always comment on. Garnishing with edible flowers or fresh microgreens takes it a step further for dinner parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which you probably will), store them in an airtight container in the refrigerator. The stew actually tastes better the next day once the flavors meld, but be sure to consume it within 3 days for freshness.

Freezing

I’ve frozen this stew successfully by letting it cool completely, then portioning into freezer-safe containers. When thawed, the texture remains great, though I recommend adding a splash of cream or broth when reheating to refresh the sauce.

Reheating

Reheat leftovers gently on the stove over low-medium heat, stirring occasionally. If it feels too thick, just add a bit more broth or water to loosen it up without losing any flavor or creaminess.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this White Wine Chicken Stew Recipe?

Absolutely! Chicken thighs work wonderfully because they stay juicy and tender during slow cooking, adding a richer flavor to the stew. Just cut them into 1-inch pieces like the breasts.

What type of white wine is best for this stew?

Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines, as they may alter the flavor profile of the stew.

Can I make this White Wine Chicken Stew Recipe in an Instant Pot?

Yes! Use the sauté function to brown the chicken, then cook it on the pressure cooking setting for about 15 minutes followed by a natural release. You might need to adjust the final thickening step accordingly.

How can I thicken the stew without using flour?

You can use cornstarch mixed with a little cold water as a gluten-free thickener. Add the mixture near the end of cooking and allow it to simmer until the stew reaches your desired thickness.

Final Thoughts

This White Wine Chicken Stew Recipe is one of those dishes I reach for when I want something cozy but special. It’s forgiving for cooks of all levels and makes the house smell downright irresistible. I hope you enjoy making it as much as I do — it’s like a warm hug in a bowl, perfect for sharing with friends or enjoying solo on a quiet night in.