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Slow Cooker White Wine Chicken Stew with Herbs and Veggies Recipe

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4 from 4 reviews

This Slow Cooker White Wine Chicken Stew is a hearty and comforting dish perfect for colder months. Featuring tender chicken thighs simmered slowly with fresh herbs, vegetables, and a creamy white wine broth, this stew is both gluten-free and dairy-free adaptable. It’s a warming, protein-packed meal that pairs wonderfully with crackers, cornbread, or homemade biscuits for a fulfilling dinner.

  • Total Time: 7 hours 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds boneless skinless chicken thighs, cut into 1 inch pieces
  • Freshly ground salt and pepper
  • 2 cups chicken broth
  • ½ cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • Lots of freshly ground black pepper
  • 6 garlic cloves, finely minced
  • 1 large yellow onion, cut into chunks
  • 3 large carrots, peeled and cut into 1/2-inch diagonal slices
  • 1 pound Yukon Gold potatoes, diced into ½ inch cubes
  • ¼ cup all purpose flour (or substitute with all purpose gluten free flour)
  • ½ cup unsweetened almond milk (or heavy cream or regular milk will work)
  • ⅔ cup frozen peas

Instructions

  1. Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the chicken pieces, season generously with salt and pepper, and brown them for about 5-6 minutes to develop a good sear. The chicken does not need to be fully cooked at this stage. Transfer the browned chicken to a large 6 or 8-quart slow cooker.
  2. Combine Ingredients in Slow Cooker: To the slow cooker with the chicken, add chicken broth, dry white wine, Worcestershire sauce, balsamic vinegar, fresh thyme, fresh rosemary, dried oregano, salt, and pepper. Stir well to combine. Add the minced garlic, onion chunks, carrot slices, and diced potatoes on top. Cover and cook on low for 7-8 hours or on high for 4-5 hours, with low and slow preferred for maximum flavor melding.
  3. Thicken the Stew: After cooking, remove ½ cup of the broth from the slow cooker and place it in a medium bowl. Whisk in the almond milk and ¼ cup of flour until smooth and lump-free. Return this mixture to the slow cooker and stir to combine thoroughly. Add the frozen peas and cook uncovered on high for another 15-20 minutes until the stew thickens slightly.
  4. Final Seasoning and Serving: Taste the stew and adjust salt and pepper to your preference. Serve immediately, garnished with fresh thyme if desired, alongside toasted french bread, cornbread, crackers, or homemade buttermilk biscuits for a cozy meal.

Notes

  • Use fresh herbs for best flavor, but dried herbs can be substituted at a reduced amount.
  • The white wine used should be a dry variety suitable for cooking, such as Sauvignon Blanc or Pinot Grigio.
  • For a dairy-free version, use unsweetened almond milk; regular milk or cream can be used if dairy is not an issue.
  • Be sure not to overfill the skillet when browning chicken to ensure proper searing rather than steaming.
  • The stew thickens after adding the flour and milk mixture; adjust thickening agents as needed for preferred consistency.
  • Slow cooking on low is recommended for the best depth of flavor and tender chicken texture.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 7 hours 15 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/slow-cooker-white-wine-chicken-stew-with-herbs-and-veggies-recipe/