Slow Cooker White Wine Chicken Stew
There’s something wonderfully comforting about a pot of Slow Cooker White Wine Chicken Stew bubbling away while the kitchen slowly fills with the smell of garlic, herbs, and tender chicken.
Ingredients
- 2 lb boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large yellow onion chopped
- 3 medium carrots peeled and chopped
- 2 celery stalks sliced
- 4 garlic cloves minced
- 2 tbsp all-purpose flour
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
- 1½ lb baby Yukon Gold potatoes halved
- 4 –5 fresh thyme sprigs
- ½ cup heavy cream
- ½ cup fresh parsley chopped
- 1 tsp salt plus more to taste
- ½ tsp black pepper plus more to taste
- 1 tbsp fresh lemon juice optional
Instructions
- Brown the chicken: Season the chicken with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat, then brown the chicken for 3–4 minutes per side. Transfer to the slow cooker.
- Cook the vegetables: Add onion, celery, and carrots to the skillet. Cook for 3–4 minutes, then stir in garlic and cook for 1 minute.
- Build the sauce: Sprinkle in the flour and cook for 1 minute. Slowly add the white wine, scraping up the browned bits. Simmer for 2–3 minutes.
- Slow cook: Transfer the vegetable and wine mixture to the slow cooker. Add chicken broth, potatoes, and thyme. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Add cream: Remove the thyme and chicken. Stir in the heavy cream, then return the chicken to the slow cooker. Cook on HIGH for another 15–20 minutes.
- Finish and serve: Taste and adjust the seasoning. Add lemon juice if desired, sprinkle with fresh parsley, and serve hot with crusty bread.