There’s something incredibly cozy about a slow simmering stew that wraps you up like a warm blanket. This White Wine Chicken Stew Recipe offers a wonderful balance of tender chicken, fragrant herbs, and a rich broth enhanced by white wine—it’s a dish you’ll want to come back to again and again.
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Why You'll Love This Recipe
I can’t get enough of how this stew effortlessly fills the house with the scent of garlic, herbs, and white wine during the slow cooking process. It's a satisfying meal that feels elegant but is actually so easy to prepare.
- Deep, layered flavors: The combination of white wine and fresh herbs creates a rich, comforting broth that’s anything but ordinary.
- Hands-off cooking: Thanks to the slow cooker, you can set it and forget it, freeing up time for other things.
- Family and guest friendly: This stew feels fancy enough for company but is cozy and simple enough for weeknights.
- Flexible and forgiving: You can make ingredient swaps or adjust seasonings to suit your taste without losing the dish’s charm.
Ingredients & Why They Work
Every ingredient in this white wine chicken stew builds toward a comforting, flavorful whole. From the wine that brightens the broth to the Yukon gold potatoes that add creamy texture, these components come together beautifully.
- Olive oil: For browning the chicken and adding subtle richness in the base of the stew.
- Chicken breast: I prefer boneless and skinless for quick cooking and tender bites.
- Chicken broth: It’s the backbone of the stew, so use a good-quality one or homemade if possible.
- Dry white wine: Brings acidity and complexity—don’t skip it or swap with dry vermouth for different layers.
- Worcestershire sauce: Adds a subtle umami kick you wouldn’t expect but totally love.
- Fresh rosemary and thyme: These herbs make the stew smell incredible and add herbal brightness.
- Garlic: Minced to infuse the broth with warm, aromatic notes.
- Yellow onion: Provides sweetness and depth once slowly cooked.
- Carrots: Their natural sweetness balances the savory elements.
- Yukon gold potatoes: Their waxy texture helps them hold shape while becoming tender.
- All-purpose flour: Helps thicken the stew for that perfect comforting texture.
- Heavy cream: Adds richness and smoothness for a velvety finish.
- Frozen peas: Stirred in near the end for bursts of color and fresh, sweet notes.
- Kosher salt & black pepper: Essential for seasoning and balancing all flavors.
Make It Your Way
One of the things I love most about this White Wine Chicken Stew Recipe is how easy it is to personalize. Depending on what you have on hand or the flavors you prefer, you can switch things up effortlessly.
- Variation: I sometimes swap chicken thighs for breasts when I want a juicier, more flavorful bite—just adjust cooking time to ensure tenderness.
- Vegetarian twist: Try replacing the chicken with hearty mushrooms and use vegetable broth; the white wine still shines beautifully.
- Herb swaps: Don’t have rosemary? Tarragon or sage also complement this stew marvelously.
- Dairy-free option: Leave out the heavy cream and thicken with a cornstarch slurry instead for a lighter finish.
Step-by-Step: How I Make White Wine Chicken Stew Recipe
Step 1: Browning That Chicken
Start by heating olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper, then brown them just until golden on the outside—about 5 to 6 minutes. This step adds an incredible depth of flavor, so don’t rush it or skip it. You don’t need to cook the chicken through here; it’ll finish cooking in the slow cooker.
Step 2: Layering Flavors in the Slow Cooker
Transfer the browned chicken to the slow cooker. Add the chicken broth, white wine, Worcestershire sauce, fresh herbs, garlic, onion, carrots, and potatoes. Give it a gentle stir to combine everything. Then cover and cook—low for about 7 to 8 hours or high for 4 to 5. The slow cooking melds the flavors and tenderizes the chicken beautifully.
Step 3: Thickening and Finishing Touches
When the cooking time is up, ladle out about ½ cup of the flavorful broth into a bowl. Stir in the heavy cream and then whisk in the flour until it’s lump-free. Pour this mixture back into the slow cooker and stir it all together. Add frozen peas, uncover, and cook on high for another 15 to 20 minutes until the stew thickens to a lovely, rich consistency. Taste and adjust seasoning with salt and pepper before serving.
Top Tip
After making this white wine chicken stew several times, I’ve learned a few tricks that really elevate the dish and keep things stress-free in the kitchen.
- Don't Skip Browning: It’s tempting to toss everything directly into the slow cooker, but browning chicken first adds layers of caramelized flavor that you can’t get otherwise.
- Fresh Herbs Matter: Using fresh rosemary and thyme instead of dried herbs gives the stew a bright, vibrant taste. If fresh isn’t available, increase dried herbs slightly to compensate.
- Thicken While Hot: When mixing the flour with cream, make sure to whisk vigorously to avoid lumps, and add it back carefully so the stew thickens evenly.
- Adjust Wine to Taste: Not a fan of strong wine flavor? Use a bit less and balance with extra broth. It’s all about what you enjoy!
How to Serve White Wine Chicken Stew Recipe
Garnishes
I’m a big fan of fresh parsley sprinkled on top because it adds a pop of color and a bright, herbal note that contrasts beautifully with the creamy stew. A little cracked black pepper on top is a nice touch too.
Side Dishes
This stew is hearty on its own, but I love serving it with crusty bread to soak up every last bit of the luscious broth. A simple green salad dressed with lemon vinaigrette provides a fresh counterpoint that balances richness perfectly.
Creative Ways to Present
For special occasions, I like serving this stew in individual rustic ramekins or small crocks—doesn’t it just feel cozier? Adding a sprig of fresh thyme on top makes for an inviting, restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
I usually let any leftovers cool completely, then store the stew in an airtight container in the fridge. It keeps well for 3 to 4 days—perfect for quick lunches or easy dinners later in the week.
Freezing
Freezing this stew works wonderfully. Just avoid adding the peas before freezing—they can get mushy. Freeze the stew in portion-sized containers, then thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If it looks too thick, add a splash of chicken broth or water to loosen it back up to the perfect consistency.
Frequently Asked Questions:
Absolutely! Chicken thighs add extra moisture and flavor. Just adjust your slow cooker time slightly if needed to ensure thighs are tender and cooked through.
Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines, as they can throw off the flavor balance of the stew.
Yes! You can make this recipe on the stovetop or in the oven with a heavy pot or Dutch oven. Simmer gently on low heat for a couple of hours until the chicken and veggies are tender.
For best results, add the heavy cream after thawing and reheating. Cream can separate during freezing, which changes the texture a bit.
Final Thoughts
This White Wine Chicken Stew Recipe has become one of my go-to comforting meals, especially when I want something that feels both special and simple. The slow cooker does the heavy lifting, and the flavors come together in this beautifully rich, cozy stew that’s perfect for sharing. I hope you enjoy making it as much as I do—and that it becomes a new favorite in your home too.
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White Wine Chicken Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and hearty Slow Cooker White Wine Chicken Stew featuring tender chicken breast, fresh vegetables, aromatic herbs, and a creamy white wine-infused broth, perfect for an easy and flavorful weeknight meal.
Ingredients
Meat and Fats
- 2 tablespoons olive oil
- 1 ½ lbs boneless skinless chicken breast, cut into 1-inch pieces
Liquids and Sauces
- 2 cups chicken broth
- 1 cup dry white wine
- 1 tablespoon Worcestershire sauce
- ½ cup heavy cream
Herbs and Seasonings
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic cloves, minced
- Kosher salt, to taste
- 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
- ⅔ cup frozen peas
Thickening Agent
- ¼ cup all-purpose flour
Instructions
- Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then brown them for about 5-6 minutes, ensuring they are seared but not fully cooked through. Transfer the browned chicken to the slow cooker.
- Add ingredients to slow cooker: Add chicken broth, dry white wine, Worcestershire sauce, chopped thyme, chopped rosemary, minced garlic, chopped onion, sliced carrots, and diced potatoes to the slow cooker with the chicken. Stir gently to combine all ingredients.
- Slow cook the stew: Cover the slow cooker and cook the stew on low for 7-8 hours or on high for 4-5 hours until the chicken and vegetables are tender and cooked through.
- Prepare the thickening mixture: When cooking is complete, remove ½ cup of the cooking broth from the slow cooker and transfer it to a bowl. Stir in the heavy cream, then whisk in the flour until the mixture is smooth and lump-free.
- Thicken the stew: Pour the cream and flour mixture back into the slow cooker and stir well to combine. Add the frozen peas, then cook uncovered on high for an additional 15-20 minutes to thicken the stew and heat the peas through.
- Season and serve: Taste the stew and adjust seasoning with salt and freshly ground black pepper as needed. Serve warm and enjoy your hearty white wine chicken stew.
Notes
- For a richer flavor, use homemade chicken broth or stock.
- You can substitute the Yukon gold potatoes with red potatoes or fingerlings if preferred.
- If you want to make this dish gluten free, use gluten free flour or cornstarch as the thickening agent.
- For a lighter version, substitute heavy cream with half-and-half or a lactose-free cream alternative.
- White wine can be replaced with additional chicken broth if you prefer a non-alcoholic version.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
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