Slow Cooker White Wine Chicken Stew
Chicken, Yukon gold potatoes, carrots, peas, herbs, and white wine simmer slowly before a cream-flour finish thickens this cozy stew.
Want This Recipe Later?
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
For added flavor, deglaze the skillet with a splash of the wine after browning the chicken and pour into the slow cooker. Serve with crusty bread or over rice.
Nutrition
Serving: 1servingCalories: 496kcalCarbohydrates: 37.8gProtein: 40.8gFat: 16gSaturated Fat: 6.5gTrans Fat: 0.2gCholesterol: 120mgSodium: 400mgFiber: 4.8gSugar: 4g