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.

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

Description

This Slow Cooker White Wine Chicken Stew is a comforting and flavorful dish featuring tender chicken breasts simmered with vegetables, herbs, and a creamy white wine sauce. Perfect for an easy, hearty meal with minimal prep, it combines aromatic rosemary and thyme with garlic, carrots, potatoes, and peas for a satisfying stew cooked low and slow.

Ingredients

Scale

Protein and Seasonings

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

Liquids and Flavorings

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

Vegetables

1 large yellow onion, chopped
2 large carrots, peeled, halved, and sliced
1 lb Yukon gold potatoes, diced
2/3 cup frozen peas

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Instructions

Brown the Chicken: Add olive oil to a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then brown them for about 5-6 minutes without cooking all the way through. Transfer the browned chicken to the slow cooker.
Add Ingredients to Slow Cooker: Add chicken broth, white wine, Worcestershire sauce, fresh thyme, fresh rosemary, minced garlic, chopped onion, carrots, and diced potatoes to the slow cooker with the chicken. Stir to combine.
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 chicken and vegetables are tender.
Make the Creamy Thickener: Remove 1/2 cup of the cooking broth from the slow cooker into a bowl. Stir in the heavy cream and whisk in the flour until smooth without lumps. Pour this mixture back into the slow cooker and stir well to combine.
Finish Cooking and Thicken: Stir in the frozen peas and cook the stew uncovered on high for an additional 15-20 minutes to thicken the sauce. Taste and season with additional salt and freshly ground black pepper as needed.
Serve and Enjoy: Once thickened and flavorful, ladle the stew into bowls and serve warm for a hearty, comforting meal.

Notes

For a lighter option, substitute half-and-half or milk for heavy cream, but the stew will be less rich.
You can substitute vegetable broth for chicken broth to make it vegetarian, and replace chicken with firm tofu or mushrooms.
Make sure to brown the chicken well to develop deep flavor before slow cooking.
Use Yukon gold potatoes because they hold their shape well during long cooking.
If you prefer a thicker stew, increase the flour by 1-2 tablespoons when making the creamy thickener.
Freezing leftovers freezes well, best reheated gently on stovetop to keep creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 90 mg