Description
A hearty and comforting Slow Cooker White Wine Chicken Stew featuring tender chicken breast, fresh vegetables, aromatic herbs, and a creamy white wine-infused broth slowly cooked to perfection. This recipe is perfect for an easy, flavorful dinner with minimal hands-on time.
Ingredients
Scale
Protein
- 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch pieces
Vegetables & Herbs
- 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
Liquids
- 2 cups chicken broth
- 1 cup dry white wine
- 1/2 cup heavy cream
Other
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Brown the chicken for about 5-6 minutes, ensuring the outside is nicely seared but not fully cooked. Transfer the chicken to the slow cooker.
- Add Ingredients to Slow Cooker: Add chicken broth, white wine, Worcestershire sauce, thyme, rosemary, minced garlic, chopped onion, sliced carrots, and diced potatoes to the slow cooker. Stir everything to combine evenly.
- Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is tender and vegetables are cooked through.
- Make the Thickening Mixture: Remove 1/2 cup of the cooking liquid from the slow cooker and pour into a bowl. Stir in the heavy cream, then whisk in the flour until smooth with no lumps.
- Thicken the Stew: Pour the cream and flour mixture back into the slow cooker and stir well to combine.
- Finalize the Stew: Stir in frozen peas and cook on high, uncovered, for 15-20 minutes more until the stew thickens. Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy!
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- If you prefer a lighter stew, substitute heavy cream with half-and-half or evaporated milk.
- Dry white wine can be substituted with additional chicken broth if preferred.
- Make sure to brown the chicken first to add depth of flavor to the stew.
- Frozen peas are added at the end to keep their freshness and color.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
