There's something irresistibly cozy about a warm, hearty stew filled with tender chicken, fresh herbs, and a splash of wine. This White Wine Chicken Stew in Slow Cooker Recipe is just the kind of comforting meal that fills your kitchen with amazing aromas and your belly with pure happiness.

A close-up view of a creamy chicken stew in a black crockpot showing a thick white sauce mixed with visible chunks of light brown chicken, bright orange carrot pieces, yellow potato chunks, small green peas, and bits of translucent onion, all seasoned with small green herbs. The stew fills the crockpot almost to the top, creating a rich, hearty look with a mix of soft textures above the black rim of the pot, all set 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 can’t tell you how many times this slow cooker stew has saved my dinner plans. It’s so simple, yet packed full of flavor — the white wine adds just the right touch of brightness and warmth. Once you try it, you’ll find yourself reaching for this recipe again and again.

Effortless Slow Cooking: Throw everything in, set it, and forget it — perfect for busy days or when you want to come home to a ready meal.
Rich Flavor with Simple Ingredients: Using herbs like rosemary and thyme alongside white wine creates a deep, comforting taste without any fuss.
Versatile and Customizable: Add your favorite veggies or swap ingredients to suit your style or diet.
Perfectly Creamy Texture: The finishing step with cream and flour thickens the stew just right for a luscious, cozy bowl.

A close-up of a creamy stew with large chunks of light brown cooked chicken, bright orange carrot pieces, green peas, and yellow potato cubes, all mixed in a thick white sauce. The stew is being scooped with a silver ladle above a pot filled with the same mix. The sauce has a smooth texture with some visible herbs scattered through it. The background shows more stew in the pot with the colors blending softly. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this stew plays a special role. The chicken gives you protein, while the potatoes and carrots bulk it up with comforting earthiness. The white wine and herbs lift the flavors, and the cream makes it irresistibly silky. When picking ingredients, fresher always tastes better, especially the herbs and garlic.

Flat lay of a small white ceramic bowl of golden olive oil, two whole uncracked brown chicken breasts, a large yellow onion chopped into pieces on a white ceramic plate, two fresh whole carrots peeled and halved on a white plate, a mound of diced Yukon gold potatoes on a simple white ceramic dish, four peeled garlic cloves, a small white bowl of chicken broth, a small white bowl of dry white wine, a small white bowl of heavy cream, a small white bowl with a heap of all-purpose flour, a small white bowl of frozen green peas, fresh sprigs of rosemary and thyme arranged neatly, scattered coarse kosher salt crystals and fresh ground black peppercorns, all placed 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 for extra flavor before slow cooking.
Chicken breast: Boneless and skinless cuts cook evenly and stay tender.
Chicken broth: Adds savory depth and moisture to the stew.
Dry white wine: Brightens the dish with acidity and complexity.
Worcestershire sauce: Boosts umami and adds a subtle tang.
Fresh rosemary & thyme: Earthy herbs that complement chicken beautifully.
Garlic cloves: Adds essential aromatic warmth.
Yellow onion: Sweetens and enriches the stew base.
Carrots: Bring natural sweetness and texture.
Yukon gold potatoes: Creamy and firm, they hold their shape well during cooking.
All-purpose flour: Used to thicken the stew at the end without clumps.
Heavy cream: Adds richness and smoothness to finish the stew.
Frozen peas: Stirred in at the end for color and a pop of freshness.
Kosher salt & black pepper: Essential for seasoning and bringing out all the flavors.

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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

This stew is a blank canvas that I love to play with! Sometimes I swap in sweet potatoes instead of Yukon golds or add mushrooms for earthiness. Play around with what you have in the fridge — the slow cooker handles it all so well.

Variation: I’ve had luck swapping heavy cream for coconut cream to make a dairy-free version. It’s just as creamy, with an interesting twist!

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

Step 1: Brown the Chicken for Extra Flavor

Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then brown them on all sides for about 5-6 minutes. Don’t worry if they’re not cooked through — browning locks in flavor and adds that delicious caramelized aroma. Then, transfer the chicken into your slow cooker.

Step 2: Add Your Aromatics and Liquids

Into the slow cooker, pour in chicken broth, white wine, and Worcestershire sauce. Add the chopped onion, garlic, carrots, potatoes, rosemary, and thyme. Give everything a gentle stir — this is where all those flavors start mingling for the magic to happen.

Step 3: Slow Cook Low and Slow

Cover and cook on low for 7-8 hours, or set it to high for about 4-5 hours if you’re shorter on time. You’ll know it’s ready when the chicken is tender and the veggies are soft but still hold their shape — slow cooking makes everything melt-in-your-mouth delicious.

Step 4: Thicken and Finish with Cream and Peas

When cooking is done, scoop out about half a cup of the broth into a bowl. Stir in heavy cream, then whisk in flour really well until completely smooth — this prevents lumps. Pour the mixture back into the slow cooker, add frozen peas, and cook uncovered on high for another 15-20 minutes. This step thickens the stew and warms the peas perfectly.

Top Tip

After making this stew multiple times, I’ve learned a few tricks to get it just right every time — things I wish I knew on my first try! These tips will help save you time and guarantee a luscious, flavorful stew.

Don’t Skip Browning: It might feel like an extra step but searing the chicken adds so much flavor you won’t want to miss.
Whisk Flour and Cream Separately: Mixing them in a bowl first keeps your stew silky smooth without any clumps.
Use Good Quality White Wine: Since wine is a star player here, a decent dry white like Sauvignon Blanc or Pinot Grigio makes a difference.
Don’t Overcook Peas: Adding frozen peas just at the end preserves their bright color and fresh snap.

How to Serve White Wine Chicken Stew in Slow Cooker Recipe

Garnishes

I love sprinkling freshly chopped parsley on top for a vibrant pop of green and a fresh herbal note. Sometimes, a little grated Parmesan adds a welcome umami boost that pairs beautifully with the creamy stew.

Side Dishes

This stew is hearty enough on its own, but I often serve it with crusty artisan bread to soak up every bit of the silky sauce. A simple green salad with a lemon vinaigrette also cuts through the richness and adds crunch.

Creative Ways to Present

For special dinners, I like serving the stew in individual rustic bowls placed on wooden boards with a fresh sprig of rosemary. It makes for a warm, welcoming presentation that feels thoughtfully prepared.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge — they keep beautifully for up to 3 days. Just give it a good stir before reheating and don’t forget to adjust salt if needed.

Freezing

This stew freezes wonderfully! I freeze in portioned, freezer-safe containers and thaw overnight in the fridge. The texture stays smooth, and flavor remains just as comforting.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. This helps keep the chicken tender and prevents the cream from curdling. A splash of broth can loosen things up if it thickened too much in the fridge.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra moisture and flavor, especially if you like dark meat. Just reduce the slow cooking time slightly to avoid overcooking since thighs become tender faster.

What type of white wine is best for this stew?

Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines as they can alter the flavor balance of the stew. The wine mainly adds brightness and depth, so pick one you enjoy sipping!

Can I make this stew without alcohol?

Yes, you can substitute the white wine with extra chicken broth and a squeeze of lemon juice for acidity. While the flavor won’t be exactly the same, it will still be delicious and comforting.

How do I prevent the stew from being too watery?

Be sure to whisk the flour into the cream before adding it back to the slow cooker to avoid lumps. Also, cooking uncovered after adding the thickening mixture lets some liquid evaporate, giving you a nice stew consistency.

Final Thoughts

This White Wine Chicken Stew in Slow Cooker Recipe has become one of my go-to comfort dishes, especially when I want something that feels special but requires minimal work. There’s something so satisfying about coming home to a house that smells like herbs, garlic, and wine simmering all day. Plus, it’s the kind of recipe that’s easy to tweak and make your own. I can’t wait for you to try it and make it your own favorite, too.