Cozy Slow Cooker White Wine Chicken Stew
A warm and hearty stew made with tender chicken thighs, vegetables, and a splash of white wine, perfect for chilly evenings.
- Prep Time: 15
- Cook Time: 480
- Total Time: 495
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: European
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 2 tablespoons Olive Oil
- 2 pounds Boneless Skinless Chicken Thighs
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 cups Chicken Broth
- 1 cup Dry White Wine
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Balsamic Vinegar
- 3 stems Fresh Rosemary
- 3 stems Fresh Thyme
- 4 cloves Garlic, minced
- 1 medium Yellow Onion, optional
- 2 medium Carrots, sliced
- 4 medium Yukon Gold Potatoes, diced
- 2 tablespoons All-Purpose Flour
- 1 cup Unsweetened Almond Milk
- 1 cup Frozen Peas
Instructions
- Prepare the Ingredients: Gather all your ingredients. Dice the potatoes, slice the carrots, and mince the garlic. If using, chop the onion.
- Brown the Chicken: In a skillet, heat the olive oil over medium-high heat. Season chicken with salt and pepper, then brown for about 3-4 minutes on each side.
- Add to Slow Cooker: Transfer browned chicken into the slow cooker. Add the sautéed onion (if using), carrots, potatoes, garlic, Worcestershire sauce, balsamic vinegar, and herbs.
- Mix the Liquids: In a bowl, whisk together chicken broth, dry white wine, and flour until smooth. Pour mixture over chicken and vegetables in the slow cooker.
- Cook the Stew: Cover and set slow cooker to low for 6 to 8 hours, or until chicken is cooked and vegetables are tender.
- Finish and Serve: About 30 minutes before serving, stir in the almond milk and frozen peas. Adjust seasoning if necessary.
Notes
For best flavor, do not rush the cooking time and use fresh herbs whenever possible.