There’s something truly cozy about a warm, comforting stew that practically makes itself. This White Wine Chicken Stew in the Slow Cooker Recipe combines tender chicken with fresh herbs and a luxurious creamy broth that’s subtly elevated by white wine—it’s like a hug in a bowl that you can set and forget all day long.

A close-up view of a creamy chicken stew in a black crockpot showing a thick white sauce mixed with visible chunks of light brown chicken, bright orange carrot pieces, yellow potato chunks, small green peas, and bits of translucent onion, all seasoned with small green herbs. The stew fills the crockpot almost to the top, creating a rich, hearty look with a mix of soft textures above the black rim of the pot, all set 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 in the Slow Cooker Recipe
Top Tip
How to Serve White Wine Chicken Stew in the Slow Cooker Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Wine Chicken Stew in the Slow Cooker Recipe

Why You'll Love This Recipe

From the first time I slow-cooked this white wine chicken stew, I knew it would become a staple. It’s the perfect blend of flavors and the slow cooker magic transforms simple ingredients into something extraordinary without you watching the pot.

Effortless flavor development: Slow cooking lets the wine and herbs seep deep into the chicken and veggies, giving you rich, layered taste.
Hands-off cooking: You can prep in minutes and let it simmer all day, freeing you up for whatever else the day brings.
Comfort food with a sophisticated twist: The addition of white wine turns an everyday stew into something special and elegant.
Family-friendly and versatile: It’s wholesome, hearty, and easy to customize depending on what you have on hand or your dietary preferences.

A close-up of a creamy stew with large chunks of light brown cooked chicken, bright orange carrot pieces, green peas, and yellow potato cubes, all mixed in a thick white sauce. The stew is being scooped with a silver ladle above a pot filled with the same mix. The sauce has a smooth texture with some visible herbs scattered through it. The background shows more stew in the pot with the colors blending softly. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has a purpose — the aromatics, herbs, and of course, the white wine itself. Together, they make a comforting yet bright stew that’s perfect any time of day. Shopping tip: fresh herbs really make a difference, so grab rosemary and thyme from the fresh produce section if you can.

Flat lay of a small white ceramic bowl of golden olive oil, two whole uncracked brown chicken breasts, a large yellow onion chopped into pieces on a white ceramic plate, two fresh whole carrots peeled and halved on a white plate, a mound of diced Yukon gold potatoes on a simple white ceramic dish, four peeled garlic cloves, a small white bowl of chicken broth, a small white bowl of dry white wine, a small white bowl of heavy cream, a small white bowl with a heap of all-purpose flour, a small white bowl of frozen green peas, fresh sprigs of rosemary and thyme arranged neatly, scattered coarse kosher salt crystals and fresh ground black peppercorns, all placed 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: For browning the chicken and adding a subtle fruity note to the stew.
Boneless skinless chicken breast: Cooks quickly and stays tender, perfect for slow cooking without drying out.
Chicken broth: The savory base that brings depth to the liquid portion of the stew.
Dry white wine: Adds acidity and aromatic complexity, lifting the whole stew’s flavor.
Worcestershire sauce: Just a splash brings umami richness that’s hard to replicate.
Fresh rosemary and thyme: These herbs give the stew its classic savory notes and wonderful fragrance.
Garlic: Essential for warmth and depth.
Yellow onion: Adds natural sweetness once it slow cooks all day.
Carrots: Provide earthiness and color.
Yukon gold potatoes: Creamier than russets, they break down beautifully and naturally thicken the stew.
All-purpose flour: Mixed in at the end to create that perfect creamy, thick texture.
Heavy cream: Adds richness and silkiness.
Frozen peas: Stirred in at the end for a pop of color and sweetness.
Kosher salt and freshly ground black pepper: To season and enhance every ingredient.

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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

One of my favorite things about this White Wine Chicken Stew in the Slow Cooker Recipe is how easy it is to adapt. I often tweak the veggies or herbs based on what I have, and it never disappoints. Feel free to get creative and make it truly your own.

Variation: Sometimes I swap the chicken breast for thighs when I want a bit juicier meat and a richer flavor — it holds up well in the slow cooker too.
Vegetarian twist: For a veggie version, replace chicken with hearty mushrooms and swap the chicken broth for vegetable broth.
Herb substitution: If you don’t have fresh rosemary or thyme, dried works fine but reduce quantity by half to avoid overpowering.
Spicy kick: Adding a pinch of red pepper flakes gives it a gentle warmth without overshadowing the wine’s delicate notes.

Step-by-Step: How I Make White Wine Chicken Stew in the Slow Cooker Recipe

Step 1: Brown the Chicken to Lock in Flavor

I start by heating olive oil in a large skillet over medium-high heat, then seasoning the chicken pieces generously with salt and pepper. Browning the chicken for 5 to 6 minutes develops that golden crust and deepens flavor — plus it helps keep the chicken tender once it’s slow-cooked. Don’t worry about cooking it through here; we just want good color.

Step 2: Assemble the Stew in the Slow Cooker

Transfer the browned chicken to the slow cooker, then add chicken broth, dry white wine, Worcestershire sauce, thyme, rosemary, minced garlic, chopped onion, carrots, and diced potatoes. Stir everything gently to combine. This layering of flavors is the heart of the dish.

Step 3: Slow Cook for Tender, Flavorful Results

Cover the slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours. If you have the time, low and slow is my go-to — it gives the flavors a chance to fully marry and the chicken turns supremely tender.

Step 4: Thicken and Finish the Stew

When the cooking time’s up, scoop about half a cup of the broth into a bowl. Stir in the heavy cream, then whisk in the flour carefully until completely smooth. Pour this mixture back into the slow cooker and stir to combine. Add the frozen peas now, and cook uncovered on high for another 15 to 20 minutes. This step thickens the broth into that luscious, creamy texture we all crave.

Top Tip

Over the years, I’ve learned a few tricks that really bring out the best in this White Wine Chicken Stew in the Slow Cooker Recipe — little things that make a big difference in flavor and texture.

Brown the chicken first: Don’t skip this step — it adds depth and rich color to your stew.
Use fresh herbs when possible: They brighten the stew and avoid that dull “herbal paste” taste sometimes caused by dried ones.
Whisk the flour into cream carefully: This prevents lumps and ensures a silky finish.
Don’t add peas too early: They retain their sweetness and color best when stirred in at the very end.

How to Serve White Wine Chicken Stew in the Slow Cooker Recipe

Garnishes

I like to sprinkle a little freshly chopped parsley or extra fresh thyme on top before serving—adds a burst of color and that fresh herbal kick that wakes up each spoonful. A dusting of cracked black pepper just before serving also amps up the aroma beautifully.

Side Dishes

For sides, crusty bread or garlic butter rolls are my go-to to soak up every last bit of that creamy goodness. A simple green salad dressed lightly with lemon vinaigrette balances the richness perfectly.

Creative Ways to Present

For a dinner party, I sometimes ladle the stew into individual ramekins and top with a sprinkle of Parmesan and fresh herbs—so elegant and impressive without fuss. It’s also fantastic served over buttered egg noodles or creamy polenta.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I always let the stew cool to room temperature before refrigerating to preserve texture and flavor.

Freezing

This stew freezes wonderfully too—just skip adding the cream before freezing. Portion it out into freezer-safe containers or bags, label them, and freeze for up to 3 months. When reheating, thaw overnight in the fridge before finishing with the cream and peas on the stove.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat to avoid curdling the cream. If necessary, add a splash of broth or water to loosen the stew, then finish by stirring in the cream and peas until warmed through and perfectly creamy.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great substitute, offering richer flavor and keeping the meat juicy during slow cooking. Just adjust cooking times slightly if needed.

Do I have to use white wine in this recipe?

While white wine adds a lovely acidity and depth, you can substitute an equal amount of extra chicken broth or a splash of white grape juice if you prefer to avoid alcohol. Just remember that the flavor profile will be milder.

Can I make this recipe dairy-free?

Yes! Swap heavy cream with coconut cream or a dairy-free creamer of your choice. Just be mindful that this might slightly change the stew’s texture and flavor, but it will still be delicious.

How do I prevent the stew from being too watery?

Thickening the stew at the end by stirring in the flour mixed with cream is key. Also, avoid lifting the slow cooker lid during cooking, as that can disrupt heat and cooking times. If it’s still thin, continue cooking uncovered for a bit to reduce the liquid.

Final Thoughts

Honestly, this White Wine Chicken Stew in the Slow Cooker Recipe has become my secret weapon for busy weeknights and casual entertaining alike. The way the flavors meld together effortlessly while you do other things is pure magic. I hope you enjoy making and savoring it as much as I do — it’s like sharing a warm, tasty hug when you need it most.