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–+ servings

Slow Cooker White Wine Chicken Stew

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Prep Time 20 minutes
Cook Time 8 hours
Course Dinner, Main Course
Cuisine American
Servings 6

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.
Keyword beef stew
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