Slow Cooker White Wine Chicken Stew
Let Me Tell You Why I Love This Stew (and You Might Too)
Alright, lean in — we’re making my all-time favorite Slow Cooker White Wine Chicken Stew today. Frankly, every time the weather shrugs on its gray hoodie and decides we should all be cold, this is the stew I crave. The first time I made it was basically an accident (I was out of red wine and, well, white was what I had — good enough in a pinch, right?). Since then, I’ve probably made some version of this stew a couple dozen times, usually with mismatched socks and whatever music I’m in the mood for blaring in the background.
One time I tried to chop onions while FaceTiming my sister about her new cat and nearly sent my pinky into retirement. So now, lesson learned: prep first, then phone. This one’s forgiving enough that, honestly, a little distraction doesn’t hurt it much.
Why Is This My Go-To Stew?
I make this when the week’s gotten away from me and I need dinner to basically cook itself while I’m off chasing emails or, you know, laundry that’s been in the dryer for three days (please tell me it’s not just me). My family goes absolutely bonkers for this — mostly because of the rich flavor and tender chicken, but also, I suspect, because I let them mop up the broth with crusty bread. Oh, and don’t get me started on leftovers; it definitely tastes even better the next day (though by some miracle of self-control, we’ve actually had leftovers maybe twice). When I used to feel nervous about adding wine to slow cooker recipes — something about it always made me second guess — I finally realized that as long as I didn’t dump in a whole bottle, I’d be fine. Actually, it’s what gives this stew its magic, even if my kitchen smells faintly like I’m running a bistro for a few hours.
Here’s What You’ll Need (Plus a Few Honest Swaps)
- Chicken thighs (boneless, skinless, ~900g or 2 lbs) — I love thighs for their richness, but chicken breast works if you want it lean (though it gets a bit dry if you cook it too long — just saying).
- Carrots (about 3, sliced) — Baby carrots are totally fine if you’re feeling a bit lazy, and, honestly, they cut down on the mess.
- Celery (2 ribs, chopped) — You could skip this in a pinch; I won’t tell your grandmother.
- Onion (1, chopped — not too fussy about the size) — Yellow, white, or even red in an emergency. Shallots also work if you want to get a bit fancy.
- Garlic (3 cloves, minced or just smash ’em) — I get lazy sometimes and use that pre-minced kind in a jar. Still tasty!
- Dry white wine (about 3/4 cup, or 180ml) — Pinot Grigio or Sauvignon Blanc are my go-tos, but whatever’s open (minus sweet wines: don’t use dessert wine unless you’re living dangerously).
- Chicken broth (3 cups, or 700ml, give or take) — I sometimes just use water and a bouillon cube when I’m all out.
- Potatoes (3 medium, diced — or a couple handfuls of baby potatoes cut in half) — Sweet potatoes are fab too; totally changes the vibe.
- Herbs: thyme (1 tsp dried, or 3-4 sprigs fresh), bay leaf (just one), and a small handful of parsley for serving
- Salt and pepper to taste — Go easy at first; you can always add more later.
- Optional: A splash of cream (like a quarter cup) if you want it extra silky at the end. I sometimes add peas, too; green beans have also made their way in when I’m clearing out the fridge.
How I Actually Make It (A Peek Into My Kitchen)
- Chop your carrots, celery, onion, and potatoes — I do this in a big jumble on my cutting board. Doesn’t have to be perfect, just roughly the same size so they cook evenly.
- Drop everything (except the parsley and cream, if you’re using it) into the slow cooker. Layer the veg on the bottom, plop the chicken on top, sprinkle with salt, pepper, thyme, and add that bay leaf. Pour the wine and broth over all of it. If your vegetables poke up above the liquid, don’t panic — they’ll settle. (This is usually where I sneak a taste of the wine… research, right?)
- Pop the lid on and cook on low for 6-7 hours or high for about 4 — but honestly, check at the 5 hour mark if you’re home. Chicken thighs don’t mind hanging out in there for a bit, so longer is safer than shorter for tenderness. If you used breast, try not to go over 5 hours unless you like confusion between chicken and cardboard.
- Once the chicken is totally tender (it should just kind of fall apart when you poke it with a fork), fish it out with some tongs and shred it a bit. Then put it right back in the stew — no need for a separate bowl unless you enjoy dishwashing.
- If you’re going for creamy, stir in your splash of cream now. Toss in the parsley, give it all a quick stir, and taste. (Now’s when I usually burn my tongue because I’m impatient. Don’t be like me.) Season more if it needs it.
- Give it a good stir and serve, or, if you love waiting, let it sit for another 15-20 min on warm. The flavors meld beautifully if you give them a bit of a pause.
Actually Useful Things I’ve Learned (from a Few Flops)
- One time I used only boneless breasts because I had a “healthy” week. It was fine but, honestly, a bit blah. Dark meat really makes it.
- If you use too much wine, it starts tasting like a weird dinner party gone wrong. Stick with 3/4 cup unless you’re really feeling French.
- Chop potatoes a bit bigger if you like them chunky; smaller and they almost turn to mash (not the worst thing, actually).
- Don’t be afraid to play with the veggies; parsnips, leeks, or turnips have all found their way into my pot. Just, maybe skip beetroot.
Other Ways I’ve Messed Around with This Recipe
- I tried making it with mushrooms once. That was a hit.
- Once swapped the wine for apple cider — that’s a no from me, but my youngest liked it (jury’s out).
- Sometimes skip the cream and finish it with a big squeeze of lemon juice. Fresh and zingy.
- I did once try to make it in a Dutch oven on the hob — and while it worked, the slow cooker is just less bother.
Do You Need a Gadget? Well, Sort of
Sure, a slow cooker makes this brainless, but if you don’t have one, a big, heavy pot in the oven (150C or 300F) does almost the same job. Put on a lid, check in every hour. It’s a bit more finicky, but honestly, you get there in the end.
How Long Will It Last (Not That It Ever Does)
Supposedly, this keeps for 3 to 4 days in the fridge, sealed up tight. Reheats beautifully, possibly gets richer by the next day. But honestly, in my house a pot of this rarely survives past dinner and a late-night snack raid. If you do have leftovers, stash them in a container, microwave or reheat gently in a pot. Haven’t tried freezing it, but there’s no harm if you want to — just know the potatoes can get a bit mushy.
How I Like to Serve It (But You Do You)
I spoon it over a big slab of crispy sourdough, or sometimes just hand everyone a hunk of French bread for dipping. (My brother, weirdly, likes it over rice, and that’s fine too). On chilly nights, I’ve been known to sprinkle a bit of grated Parmesan on top — not traditional, but very yum.
If You’re the Sort Who Likes a Pro Tip (and Who Isn’t?)
- Don’t skip browning the chicken before adding to the slow cooker unless you’re in a real hurry — honestly, I used to skip this out of impatience, and the flavor is way better if you do it. On second thought, I do sometimes skip it on truly lazy days, and it’s still tasty (just not wow-level).
- I once thought I could add the cream at the start. Don’t. It curdles. Add it right at the end.
- If you go off-roading and chuck in extra carrots or celery, just watch your liquid — too much and you’ll end up with soup, not stew.
Real Questions I’ve Been Asked (for Real)
- Can I make this without wine?
Yep, just add more broth and a tiny squeeze of lemon juice at the end for brightness. But it does lose a little sparkle. - Is this gluten-free?
It is, as long as your broth is gluten-free — I learned the hard way not all cubes are created equal. - Can I freeze it?
You bet! Just use a solid tub because ziplocks leak. The potatoes can go a bit weird after freezing, but nothing criminal. - What wine do you use?
Whatever’s under a tenner and isn’t sweet. I refuse to pour the fancy stuff into a slow cooker. Actually, Aldi’s dry white does the job in a pinch. - Can I double the recipe?
Sure, but make sure your slow cooker can handle it! I once tried to fit a double batch in my smaller pot and, well, it cooked kind of sloppily (and I had to clean drips off the counter for days…)
Anyway, that’s it — honestly, if you have a spare bottle of white and a few hours, this might become your new cold-weather best friend. Give it a go and let me know what swaps you come up with. And if your stew looks weird halfway through? Don’t fret. Nine times out of ten, it sorts itself out by the end. All good things in time!
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 cup dry white wine
- 3 cups low-sodium chicken broth
- 4 medium carrots, sliced
- 3 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
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1Heat olive oil in a skillet over medium heat. Brown the chicken pieces on both sides for about 2-3 minutes per side. Transfer to the slow cooker.
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2Add carrots, celery, onion, garlic, and baby potatoes to the slow cooker.
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3Pour in the white wine and chicken broth. Sprinkle in the dried thyme, salt, and black pepper. Stir gently to combine.
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4Cover and cook on low for 6 hours, or until the chicken and vegetables are tender.
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5Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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