White Wine Chicken Stew in Slow Cooker

Name: White Wine Chicken Stew in Slow Cooker Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch pieces; Kosher salt and freshly ground black pepper, to taste; 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; 1/4 cup all-purpose flour; 1/2 cup heavy cream; 1 large yellow onion, chopped; 2 large carrots, peeled, halved, and sliced; 1 lb Yukon gold potatoes, diced; 2/3 cup frozen peas

There’s something truly comforting about a hearty, flavorful stew that practically cooks itself. This White Wine Chicken Stew in Slow Cooker Recipe is the kind of meal that fills your home with the scent of herbs, wine, and garlic, making it a perfect anytime dinner that’s as cozy as it is delicious.

A close-up view of a dark crockpot filled with a creamy white soup that has chunks of light brown chicken pieces, bright orange carrot cubes, yellow potato pieces, small green peas, and translucent onion bits mixed in. The soup is thick and creamy with visible small green herb specks spread throughout. The crockpot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Wine Chicken Stew in Slow Cooker Recipe
Top Tip
How to Serve White Wine Chicken Stew in Slow Cooker Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Wine Chicken Stew in Slow Cooker Recipe

Why You'll Love This Recipe

I’ve made this slow cooker chicken stew countless times, and it never disappoints. What’s special is how effortlessly the flavors meld over hours, thanks to the white wine and fresh herbs that give it a delicate yet rich taste. Plus, it’s ideal for busy days when you want dinner ready without hovering over the stove.

Set It and Forget It: The slow cooker does the heavy lifting, freeing you up for your day while delivering amazing flavor.
Fresh Herb Magic: Rosemary and thyme shine, adding an aromatic, garden-fresh note that warms every bite.
Wine Wonder: The dry white wine infuses the stew with a subtle acidity that brightens the creamy broth beautifully.
Perfectly Tender Chicken and Veggies: The slow cook ensures juicy chicken and melt-in-your-mouth potatoes and carrots every time.

A close-up view of a thick creamy stew filled with chunks of light tan meat, bright orange carrot pieces, vibrant green peas, small yellow potato cubes, and some translucent onion slices held on a large metal spoon above a pot. The creamy sauce is light beige with subtle herbs sprinkled throughout, and the ingredients are mixed evenly in the stew. The background shows more of the same stew inside the pot with soft textures and warm colors. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this White Wine Chicken Stew in Slow Cooker Recipe plays a key role — from the olive oil that starts the browning to the fresh herbs that create deep flavor layers. I always aim to use fresh, quality ingredients because they really make the difference once slow-cooked for hours.

Flat lay of a small pool of golden olive oil on a simple white ceramic dish, three boneless skinless chicken breasts with clean cuts, a white ceramic bowl filled with rich golden chicken broth, a white bowl holding pale dry white wine, a small white bowl of glossy Worcestershire sauce, a neat pile of fresh rosemary sprigs, a bunch of fresh thyme stems, four plump garlic cloves unpeeled, one large yellow onion halved and chopped, two large peeled and sliced bright orange carrots, a mound of diced pale yellow Yukon gold potatoes, a small white bowl with plain all-purpose flour, a small white bowl of smooth heavy cream, a small white bowl containing vibrant frozen green peas, a small pile of coarse kosher salt crystals, and a small heap of freshly ground black peppercorns—all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Olive Oil: Helps brown the chicken and release those savory flavors without sticking.
Chicken Breast: Lean and tender, it soaks up all the stew’s aromatic broth without getting dry.
Chicken Broth: Forms the savory base, adding richness and depth.
Dry White Wine: Adds a lovely acidity and complexity that lightens the creaminess.
Worcestershire Sauce: Boosts umami with a subtle tang that enhances every bite.
Fresh Rosemary and Thyme: These herbs bring earthiness and freshness, fragrances you want in slow-cooked dishes.
Garlic: Minced to evenly distribute that mellow pungency throughout the stew.
Yellow Onion: Adds natural sweetness and body when slow-cooked.
Carrots: Sweet and tender, they balance savory flavors and add vibrant color.
Yukon Gold Potatoes: Their waxy texture holds up well, becoming creamy without falling apart.
All-Purpose Flour: Used to thicken the stew into a luscious, velvety consistency.
Heavy Cream: Adds a silky richness that turns this stew into pure comfort food.
Frozen Peas: Stirred in at the end for a pop of color and a fresh bite.
Kosher Salt & Black Pepper: Essential for seasoning to make the flavors pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this stew depending on the season or what I have handy. This recipe is super flexible, so feel free to experiment—you’re encouraged to make it your own!

Variation: One time, I swapped out chicken breast for thighs, which made the stew even juicier and richer, though breast keeps it lighter.
Vegetarian Twist: If you want to go meat-free, try hearty mushrooms or chickpeas instead—they soak in the flavors just as beautifully.
Seasonal Changes: I occasionally throw in a handful of green beans or swap peas for fresh green beans in summer for a fresh crunch.
Spice Kick: Adding a pinch of smoked paprika or a dash of cayenne is my secret to warming things up a bit without overwhelming the delicate wine flavors.

Step-by-Step: How I Make White Wine Chicken Stew in Slow Cooker Recipe

Step 1: Brown the Chicken Just Right

Start by heating olive oil in a skillet over medium-high heat. Season your chicken pieces generously with salt and pepper. Brown them for about 5 to 6 minutes until they get a nice golden crust—this adds tons of flavor and texture. Don’t worry about cooking through; they’ll finish gently in the slow cooker.

Step 2: Layer the Flavorful Base

Transfer the browned chicken into your slow cooker. Then pour in the chicken broth and dry white wine, followed by Worcestershire sauce, chopped rosemary, thyme, minced garlic, onions, carrots, and diced Yukon gold potatoes. Give everything a gentle stir so the herbs and garlic start mingling with the liquids.

Step 3: Slow Cook to Perfection

Cover your slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. The chicken becomes tender and the veggies soak up all those lovely savory notes. Patience really pays off here for a stew full of depth and comfort.

Step 4: Thicken and Cream It Up

When your stew’s done cooking, carefully scoop out about half a cup of the broth into a bowl. Stir in the heavy cream, then whisk in the flour carefully until the mixture is smooth and lump-free. Pour this back into the slow cooker, stir, and add the frozen peas. Cook on high, uncovered, for another 15 to 20 minutes to thicken the stew beautifully.

Step 5: Final Seasoning Touches

Taste your stew and add salt and pepper as needed. This last step really lets you control the seasoning perfectly. Then, serve up warm, cozy bowls full of creamy, herb-infused chicken goodness!

Top Tip

From my experience making this White Wine Chicken Stew in Slow Cooker Recipe, a few tricks will elevate your dish to the next level. These tips save time and maximize flavor every single time I make it.

Don’t Skip Browning: I used to skip this step to save time, but browning the chicken first adds a depth of flavor that transforms the stew.
Fresh Herbs Are Key: Dried herbs work in a pinch, but nothing beats fresh rosemary and thyme for that vibrant, aromatic punch.
Flour Slurry Trick: Mixing flour with cream before adding to the stew prevents lumps and gives you a silky smooth texture — trust me on this one.
Peas Last: Adding frozen peas in the final minutes keeps their color and a bit of bite, which brightens up the creamy stew.

How to Serve White Wine Chicken Stew in Slow Cooker Recipe

Garnishes

I often sprinkle a little chopped fresh parsley or extra thyme right before serving—it adds a pop of color and freshness that’s just delightful against the creamy stew. Sometimes, a light grating of Parmesan cheese complements the flavors wonderfully if you’re feeling indulgent.

Side Dishes

This stew pairs beautifully with crusty artisan bread for dipping, or a simple green salad to balance the richness. I also like serving it over buttered egg noodles or creamy polenta when I want a heartier meal.

Creative Ways to Present

For special occasions, I’ve served this stew in individual rustic bowls with a rosemary sprig laid on top, alongside a glass of the same white wine used in cooking—it makes dinner feel extra special and thoughtful without extra fuss.

Make Ahead and Storage

Storing Leftovers

I cool leftovers quickly and store them in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day meal even better. Just reheat gently on the stove to avoid breaking down the chicken too much.

Freezing

This stew freezes beautifully—just make sure it’s fully cooled before freezing in portions. I like to leave the peas out before freezing and add fresh ones when reheating to keep their texture bright.

Reheating

To reheat, I slowly warm the stew on low-medium heat, stirring occasionally. If it seems too thick, a splash of chicken broth or water helps loosen it up while keeping that creamy consistency intact.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast in this white wine chicken stew?

Absolutely! Chicken thighs add extra richness and tend to stay juicier when slow-cooked. If you prefer darker meat, thighs are a delicious alternative.

What type of white wine works best for this recipe?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay is ideal. Avoid sweet wines as they can throw off the balance of flavors in the stew.

Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes, you can adapt it for an Instant Pot using the sauté function for browning and then pressure cooking on high for about 15 minutes. Just adjust the thickening step after cooking as needed.

How do I avoid the stew becoming too watery?

Make sure to brown the chicken first to deepen flavors, and use the flour and cream mixture to thicken at the end. Cooking uncovered for the last 15-20 minutes helps evaporate excess liquid as well.

Final Thoughts

This White Wine Chicken Stew in Slow Cooker Recipe is one of those dishes that becomes a go-to for me, especially when I want something fuss-free but impressive. The balance of creamy, herbal, and wine-infused flavors hits all the right notes, and its hands-off cooking means you can enjoy more time with loved ones. You’ll find yourself making this one again and again — something I love to share with friends as a dependable, cozy dinner that always feels special.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way