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A cozy, one-pot wonder with tender chicken, creamy potatoes, and herby goodness — all slow-simmered in a wine-kissed broth.
You ever have one of those days where your bones are cold, your to-do list is long, and the only thing that sounds good is something warm, hearty, and just easy?
Yeah, this stew gets it.
It’s the kind of meal you throw in the slow cooker early in the day and then just… go live your life. Somewhere between afternoon laundry and “what’s for dinner,” your house starts smelling like you’ve been cooking all day (which, technically, you have — but without lifting a finger after noon).
And the flavor? Oh honey. Between the garlic, the wine, the rosemary and thyme — this tastes like something you’d get at a little French café, but made with what’s in your fridge and pantry. Creamy, comforting, and not too heavy. A stew that feels like a meal and not a nap.
Why You’ll Love This Stew (Even if You’re Not a “Stew Person”)
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Slow cooker magic — no babysitting, no stirring, no drama
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Layers of flavor from wine, herbs, garlic, and that little Worcestershire whisper
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Creamy finish without a heavy base — just a touch of cream and flour at the end
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Meal-in-a-bowl — chicken, veggies, and broth all in one
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Perfect for freezing or next-day lunch (if it lasts that long)
Ingredients — Nothing Fancy, Just the Good Stuff
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2 tbsp olive oil – For browning the chicken
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1½ lbs boneless skinless chicken breasts, cut into bite-size pieces
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2 cups chicken broth
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1 cup dry white wine – Pinot Grigio or Sauvignon Blanc work beautifully
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1 tbsp Worcestershire sauce – That savory something you didn’t know it needed
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1 tbsp each fresh rosemary and thyme, chopped – Or 1 tsp dried each if you’re out
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4 garlic cloves, minced
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1 large yellow onion, chopped
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2 large carrots, peeled, halved lengthwise, then sliced
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1 lb Yukon gold potatoes, diced
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¼ cup all-purpose flour – For thickening that dreamy broth
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½ cup heavy cream – Just enough to make it velvety
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⅔ cup frozen peas – Sweet, soft pops of green
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Kosher salt & black pepper, to taste
Let’s Make It Together
Step 1: Start with flavor
Heat your olive oil in a big skillet over medium-high heat. While that’s warming up, season your chicken with a good pinch of salt and pepper. Once the pan’s hot, add the chicken and brown it — about 5–6 minutes. You’re not cooking it through, just building flavor. When it’s golden and lovely, transfer it to your slow cooker.
Step 2: Layer in the goodness
Into the slow cooker with your chicken, add:
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Chicken broth
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White wine
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Worcestershire sauce
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Rosemary
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Thyme
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Garlic
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Onion
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Carrots
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Potatoes
Give it all a gentle stir. Pop the lid on. Now exhale — you’re done for a while.
Step 3: Let it do its thing
Set your slow cooker to low for 7–8 hours or high for 4–5 hours, depending on how much time you’ve got.
You’ll know it’s ready when the carrots are fork-tender, the chicken is juicy, and it smells like you live inside a French countryside cottage.
Step 4: Creamy, dreamy finish
Once it’s cooked, grab a bowl and ladle out ½ cup of the hot broth. Stir in ½ cup of heavy cream, then whisk in ¼ cup flour until smooth. (No lumps, please.) Pour that creamy mixture back into the slow cooker and stir it through.
Step 5: One last little simmer
Stir in your frozen peas (right from the bag is fine) and switch your slow cooker to high and uncovered. Let it cook another 15–20 minutes, just enough to thicken things up a bit.
Give it a taste and adjust your salt and pepper — maybe even a squeeze of lemon juice if you’re feelin’ fancy.
Make It Your Own (Because You’re the Boss Here)
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Add mushrooms with the carrots for an earthy note
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Sub in chicken thighs for extra richness
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Toss in parsnips or celery if you’ve got ’em
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Want it thicker? Stir in another tablespoon of flour with broth at the end
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No wine? Just use more broth (but the wine really adds something, y’all)
Storage & Reheating
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Fridge: Keeps beautifully in the fridge up to 4 days.
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Freezer: Yes! Freeze in portions, then thaw overnight. Add a splash of broth when reheating.
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Reheat: Gently on the stove or in the microwave, covered.
Before You Go…
If you’re looking for something warm, filling, and downright soul-soothing… this is it. It’s humble. It’s hearty. And it tastes like you put a whole lot more work into it than you did (we’ll keep that part between us).
Let me know how it turns out — did you add anything? Did the family love it? Did you sneak a bowl before dinner like I always do?
Sending you big steamy spoonfuls of comfort,
Slow Cooker White Wine Chicken Stew
Ingredients
- 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
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 large yellow onion, chopped
- 2 large carrots, peeled, halved, and sliced
- 1 lb Yukon gold potatoes, diced
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 2/3 cup frozen peas
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then brown for 5–6 minutes, just until golden. Transfer chicken to the slow cooker.
- To the slow cooker, add chicken broth, white wine, Worcestershire sauce, rosemary, thyme, garlic, onion, carrots, and potatoes. Stir to combine.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until vegetables are tender and chicken is cooked through.
- Remove 1/2 cup of broth from the slow cooker and pour into a small bowl. Stir in heavy cream, then whisk in the flour until smooth with no lumps.
- Pour the cream-flour mixture back into the slow cooker and stir well. Add the frozen peas.
- Cook uncovered on high for 15–20 minutes, or until the stew has thickened. Adjust seasoning with additional salt and pepper to taste.
Notes