Last weekend, I made this Slow Cooker White Wine Chicken Stew for my family, and it was a total hit! The kitchen was filled with the cozy aroma of herbs, wine, and tender chicken simmering to perfection. Even my pickiest eaters went back for seconds—and the leftovers? Gone in a flash.
This stew is a perfect reminder that food brings people together. Whether it’s a simple weeknight dinner or a meal to share with friends, this recipe makes any moment feel extra special.
⭐ Why You’ll Love This Stew
- Set It and Forget It: Toss everything in the slow cooker and let it do the magic.
- Budget-Friendly & Simple: Uses pantry staples and affordable ingredients.
- Comforting & Elegant: The white wine gives it depth while cream adds richness.
- Great for Leftovers: Tastes even better the next day and freezes well.
- Customizable: Add more veggies, switch up herbs, or make it creamy or brothy—your call!
🛒 Ingredients
For the Stew:
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups baby carrots
- 2 medium potatoes, peeled & diced
- 1 cup celery, chopped
- 1 cup frozen peas
- 1 cup dry white wine (Sauvignon Blanc or Chardonnay work well)
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 bay leaf
- Salt & pepper, to taste
Optional:
- 2 tbsp flour (for thickening)
- ½ cup heavy cream (for richness)
- Fresh parsley, for garnish
- Lemon wedges, for a fresh finish
👩🍳 How to Make It
1. Sear the Chicken (optional, but adds flavor):
Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Sear for 3–4 minutes per side until golden. Transfer to the slow cooker.
2. Load the Slow Cooker:
Add onion, garlic, carrots, potatoes, and celery. Pour in wine and broth. Add thyme, rosemary, bay leaf, salt, and pepper. Stir gently.
3. Cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours—until chicken is tender and veggies are soft.
4. Shred the Chicken:
Remove chicken, shred with two forks, then return to the slow cooker.
5. Add Final Touches:
Stir in peas. If you like it creamy, add heavy cream. To thicken, whisk flour with water and stir into the stew. Cook 20–30 minutes more.
6. Serve:
Garnish with fresh parsley and serve with crusty bread or over mashed potatoes. Optional: a squeeze of lemon for brightness!
🍽 Serving Suggestions
- Crusty Bread: Perfect for soaking up the broth.
- Mashed Potatoes or Rice: For a hearty, comforting base.
- Green Salad: A fresh contrast to the richness of the stew.
- Roasted Veggies: Try Brussels sprouts or green beans.
💡 Tips & Variations
- Make It Dairy-Free: Skip the cream or use coconut cream.
- No Wine? Sub with more broth or white grape juice.
- Add-Ins: Parsnips, mushrooms, or chopped kale work well.
- Make Ahead: Chop everything the night before for easy prep.
- Freezer-Friendly: Let cool completely, then freeze in portions for up to 3 months.
❓ FAQs
Can I use bone-in chicken?
Yes! Just remove the bones before serving.
How long do leftovers last?
Up to 3 days in the fridge or 3 months in the freezer.
Do I have to sear the chicken first?
Nope! It adds flavor but is totally optional.
Can I skip the wine?
Yes. Use extra broth or a splash of white grape juice instead.
❤️ Final Thoughts
This Slow Cooker White Wine Chicken Stew is more than just a recipe—it’s cozy, comforting, and perfect for creating warm memories around the table. It’s easy enough for a weeknight, but special enough to serve to guests. Trust me—you’ll come back to this one again and again.