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Slow Cooker White Wine Chicken Stew

Hearty, warming, and flavorful — this is a winner of a chicken dinner.

There is a beef stew I have been making for decades now that is very heavy on the red wine and thus, very, very delicious. It needs no tweaking, no adjustment, it is perfect just as it is, but it often leaves me thinking… what about a stew with white wine instead? It was high time to try it out. But since beef and white wine aren’t quite the natural pair that beef and red wine are, it was born in this iteration — White Wine Chicken Stew. It’s a hearty stew that’s a little lighter but also so very scrumptious, and it’s made (almost) entirely in the slow cooker.

Now, I love a crockpot meal where all you have to do is toss everything in and put the lid on and walk away, but sometimes it helps take the flavor a little further if you start out on the stovetop. Such is the case here — you want to start by browning your chicken first but you don’t need to worry about cooking it all the way through. It adds a flavor that slow cooking just can’t, but yes, you can skip that step if you’re really pinched for time.

The browned chicken goes into the slow cooker, along with chicken broth, white wine, Worcestershire, thyme, rosemary, garlic, onion, carrots, and potatoes and then you let your crockpot do the rest of the work while you’re at work or just attending to other life business. (Four hours on high or seven to eight hours on low should do it.)

Heavy cream, a little flour slurry, and some frozen peas hop in at the end to make things a bit thicker, a bit creamier, and a bit sweeter. It’s a delicious stew! We’ve come to love it just as much around my house as we do the beef version… and it’s always good to have options!

Serves 6

15m prep time

4h cook time

Rated 4.7 out of 5
Rated by 3 reviewers

Allergens: Milk, Gluten

  • 2 tablespoons olive oil
  • 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch
  • 2 cups chicken broth
  • 1 cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 4 garlic cloves, 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
  1. Add oil to a large skillet over medium-high heat. Season chicken with salt and pepper, then brown the chicken, about 5-6 minutes. (No need to cook all the way through.) Transfer chicken to a slow cooker.
  2. To the slow cooker, add the chicken broth, white wine, Worcestershire, thyme, rosemary, garlic, onion, carrots, and potatoes.
  3. Stir to combine, then cover and cook on low for 7-8 hours or on high for 4-5 hours.
  4. Once cooking time is done, remove 1/2 cup of the broth from the slow cooker to a bowl. Stir in 1/2 cup heavy cream and then whisk in 1/4 cup flour until no lumps remain. Pour back into slow cooker and stir to combine.
  5. Stir in frozen peas and cook on high, uncovered, 15-20 minutes more to thicken stew. Season to taste with salt and pepper. Enjoy!

Recipe adapted from Ambitious Kitchen.

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