Slow Cooker White Wine Chicken Stew
User Reviews
4.8
Slow Cooker White Wine Chicken Stew
Description
This stew starts by browning chunks of boneless, skinless chicken thighs to develop a rich sear. Then chicken is combined in a slow cooker with chicken broth, dry white wine, Worcestershire sauce, balsamic vinegar, and a mix of fresh rosemary, thyme, and dried oregano. Fresh garlic, onion pieces, sliced carrots, and diced Yukon gold potatoes are added to build hearty texture and flavor.
Cooking on low for 7-8 hours allows flavors to deepen and meld while softening the vegetables. Near the end, some chicken broth is removed and mixed with flour and almond milk to create a thickened sauce that is returned to the stew. Frozen peas complete the dish, adding color and a fresh contrast.
The result is a savory, herbaceous stew with tender meat and vegetables, balancing acidity from the wine and vinegar with creamy notes from the thickener. It is well suited as a warming dinner served alone or with bread.
Fresh herbs elevate the flavor significantly, but dried Italian seasoning can be used as a substitute. If avoiding wine, substitution with additional broth is possible but changes the taste. Ingredients like gluten-free flour and Worcestershire sauce can be adapted for dietary needs.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds chicken thighs boneless, skinless, cut into 1 inch pieces
- salt freshly ground
- black pepper freshly ground
- 2 cups chicken broth
- ½ cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 2 teaspoons rosemary fresh, chopped
- 2 teaspoons thyme fresh, chopped
- ½ teaspoon oregano dried
- 1 teaspoon salt plus more to taste
- black pepper lots of freshly ground
- 6 garlic cloves, finely minced
- 1 yellow onion large, cut into chunks
- 3 carrot large, peeled, cut into 1/2-inch diagonal slices
- 1 pound potato Yukon gold, diced into 1/2 inch cubes
- ¼ cup all-purpose flour or sub all-purpose gluten free flour
- ½ cup almond milk unsweetened or heavy cream or regular milk
- ⅔ cup peas frozen
Instructions
- Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
- Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
- Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren’t any lumps remaining. Add mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary. Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.
Notes
- Fresh rosemary, thyme, and oregano greatly enhance flavor but can be replaced with 1 ½ teaspoons Italian seasoning if needed.
- Substitute dry white wine with extra chicken broth to omit alcohol, though flavor will be less complex.
- Use gluten-free all-purpose flour and verify Worcestershire sauce is gluten free for dietary accommodations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 427cal | 21% |
| Carbohydrates | 35.2g | 12% |
| Protein | 39.1g | 78% |
| Fat | 11.6g | 18% |
| Saturated Fat | 2.4g | 12% |
| Fiber | 5.6g | 22% |
| Sugar | 6.1g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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