Description
A hearty and comforting Slow Cooker White Wine Chicken Stew featuring tender chicken breast, fresh vegetables, aromatic herbs, and a creamy broth thickened to perfection. Perfect for an easy, flavorful dinner with minimal hands-on time.
Ingredients
Scale
Protein and Broth
- 2 tablespoons olive oil
- 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch pieces
- 2 cups chicken broth
- 1 cup dry white wine
Seasonings and Herbs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper, to taste
Vegetables
- 1 large yellow onion, chopped
- 2 large carrots, peeled, halved, and sliced
- 1 lb Yukon gold potatoes, diced
- 2/3 cup frozen peas
Thickening and Finishing
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
Instructions
- Brown the Chicken: Add olive oil to a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then brown in the skillet for about 5-6 minutes without cooking through completely. Transfer browned chicken to the slow cooker.
- Add Ingredients to Slow Cooker: Into the slow cooker, add chicken broth, dry white wine, Worcestershire sauce, chopped thyme and rosemary, minced garlic, chopped onion, sliced carrots, and diced potatoes. Stir gently to combine all ingredients.
- Cook the Stew: Cover and cook on low heat for 7-8 hours or on high heat for 4-5 hours until the chicken and vegetables are tender and flavors meld.
- Prepare the Thickening Mixture: Remove about 1/2 cup of the cooking broth from the slow cooker into a bowl. Stir in the heavy cream, then whisk in the all-purpose flour thoroughly until smooth with no lumps.
- Thicken the Stew: Pour the cream and flour mixture back into the slow cooker and stir well to combine. Add frozen peas. Continue cooking on high, uncovered, for 15-20 minutes until the stew thickens.
- Season and Serve: Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot and enjoy your creamy, flavorful chicken stew.
Notes
- Use Yukon gold potatoes for a creamy texture that holds shape well in stew.
- For a thicker stew, you can add a little more flour when mixing with cream.
- White wine can be substituted with extra chicken broth or dry vermouth if preferred.
- Frozen peas are added at the end to preserve their bright color and fresh flavor.
- Brown the chicken just enough to develop flavor; it will finish cooking in the slow cooker.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
