Description
This Slow Cooker White Wine Chicken Stew is a comforting and hearty dish featuring tender chicken breasts simmered with carrots, Yukon gold potatoes, and aromatic herbs in a rich white wine and chicken broth base thickened with cream and flour. Perfect for an effortless, flavorful meal with minimal prep.
Ingredients
Scale
Meat and Produce
- 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
Liquids and Oils
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup dry white wine
- 1/2 cup heavy cream
Pantry
- 1 tablespoon Worcestershire sauce
- 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 for about 5-6 minutes, turning occasionally to get an even sear. The chicken does not need to be fully cooked at this stage. Transfer the browned chicken to the slow cooker.
- Add Vegetables and Liquids: To the slow cooker, add chicken broth, dry white wine, Worcestershire sauce, thyme, rosemary, minced garlic, chopped onion, sliced carrots, and diced potatoes. Stir everything together to combine well.
- Slow Cook the Stew: Cover the slow cooker and cook on low for 8 hours or on high for 5 hours until the chicken is tender and vegetables are cooked through.
- Prepare Thickening Mixture: Once the cooking time is complete, carefully remove 1/2 cup of the broth from the slow cooker into a bowl. Stir in the heavy cream, then whisk in the flour until the mixture is smooth and lump-free.
- Thicken the Stew: Pour the cream and flour mixture back into the slow cooker and stir well to combine. Add frozen peas, then cook the stew uncovered on high for an additional 20 minutes to thicken.
- Final Seasoning and Serve: Taste and adjust seasoning with salt and freshly ground black pepper as desired. Serve the stew warm and enjoy!
Notes
- For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
- If you prefer a lighter stew, substitute heavy cream with half-and-half or evaporated milk, but the stew will be less rich.
- You can add other vegetables like celery or parsnips for extra flavor.
- If you do not have fresh herbs, dried rosemary and thyme can be used at about one-third the quantity.
- Brown the chicken thoroughly to develop deeper flavor for the stew.
- Serve the stew with crusty bread or over cooked rice if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 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: 85 mg
