Description
A comforting Slow Cooker White Wine Chicken Stew featuring tender chicken breasts, fresh vegetables, aromatic herbs, and a creamy white wine broth, perfect for an easy and flavorful meal.
Ingredients
Scale
Meat and Oil
- 2 tablespoons olive oil
- 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch pieces
Liquids and Sauces
- 2 cups chicken broth
- 1 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1/2 cup heavy cream
Herbs and Aromatics
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic cloves, minced
- 1 large yellow onion, chopped
Vegetables
- 2 large carrots, peeled, halved, and sliced
- 1 lb Yukon gold potatoes, diced
- 2/3 cup frozen peas
Thickening Agent and Seasoning
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Brown the Chicken: Add olive oil to a large skillet over medium-high heat. Season the chicken pieces with kosher salt and black pepper, then brown them in the skillet for about 5-6 minutes until golden on the outside, but not fully cooked through. Transfer the browned chicken to the slow cooker.
- Add Ingredients to Slow Cooker: Into the slow cooker, add chicken broth, dry white wine, Worcestershire sauce, fresh thyme, rosemary, minced garlic, chopped onion, sliced carrots, and diced Yukon gold potatoes. Stir everything to combine evenly.
- Slow Cook the Stew: Cover the slow cooker and cook on low for 8 hours, or alternatively on high for 5 hours, until the chicken and vegetables are tender.
- Prepare Thickening Mixture: At the end of the cooking time, remove 1/2 cup of the broth from the slow cooker and place it into a bowl. Stir in 1/2 cup heavy cream and then whisk in 1/4 cup all-purpose flour until the mixture is smooth and lump-free.
- Thicken the Stew: Pour the cream and flour mixture back into the slow cooker, stirring to combine. Then, stir in the frozen peas and cook uncovered on high for an additional 20 minutes. This step thickens the stew and heats the peas through.
- Season and Serve: Taste the stew and adjust seasoning by adding kosher salt and freshly ground black pepper as needed. Serve hot and enjoy your creamy white wine chicken stew.
Notes
- For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- You can swap Yukon gold potatoes with red potatoes or sweet potatoes for a different flavor and texture.
- Use low-sodium chicken broth to control the saltiness of the stew.
- If you prefer a thicker stew, increase the flour quantity slightly or cook uncovered for longer after adding the thickening mixture.
- Fresh herbs can be replaced with 1 teaspoon each of dried rosemary and thyme if fresh herbs are unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
