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
Scale
Meat and Fats
- 2 tablespoons olive oil
- 1 1/2 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
- 1/2 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
- 2/3 cup frozen peas
Thickening Agent
- 1/4 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 1/2 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
