Savory Slow Cooker White Wine Chicken Stew: A Cozy One-Pot Meal for Busy Weeknights
There’s nothing quite like coming home to the aroma of a hearty stew that’s been simmering all day. This Slow Cooker White Wine Chicken Stew is my go-to recipe when I want something comforting yet impressive. It’s a breeze to throw together and always hits the spot, on any evening.
Hearty and rich, it will become one of your family’s favorite meals. With its robust flavors and comforting textures, it promises to turn an ordinary evening into a special one.
You know what’s awesome about this stew? It’s super versatile when it comes to sides. Personally, I’m all about dunking a hunk of crusty bread into that rich, winey broth. It’s practically a crime to let any of that goodness go to waste!
But hey, if you’re extra hungry or feeding a crowd, why not ladle it over some creamy mashed potatoes? Talk about comfort food heaven! My kids go nuts for it over buttered egg noodles too.
- 6 boneless, skinless chicken thighs
- 2 cups chicken broth
- 1 cup dry white wine (I love using Sauvignon Blanc)
- 4 medium potatoes, cut into bite-sized chunks
- Peel and slice 3 large carrots into thick rounds.
- 2 celery stalks, chopped
- 1 large onion, roughly chopped
- 3 cloves garlic, minced (or more if you're a garlic lover like me!)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup frozen peas
- 3 tbsp cornstarch
- 3 tbsp water
- Handful of fresh parsley, chopped
- In a large skillet, heat the olive oil over medium heat. Season the chicken thighs well with salt and pepper., then sear them on each side for about 2-3 minutes until they're golden brown. Don't worry about cooking them through – they'll have plenty of time for that later!
- Toss the seared chicken into your slow cooker.
- In the same skillet (hello, flavor!), throw in the onion, garlic, and celery. Continue cooking until your kitchen smells amazing and the onion starts to look translucent. Add the carrots and potatoes, giving everything a good stir for another couple of minutes.
- Dump all those lovely veggies into the slow cooker with the chicken.
- In the pot, pour the chicken broth and white wine. Add the dried thyme and oregano, and season with salt and pepper according to your taste.
- Cover and let it do its thing on LOW for 6-7 hours, or HIGH for 3-4 hours if you're in a rush.
- About 30 minutes before you're ready to eat, mix the cornstarch with water in a small bowl until it's smooth. Stir this slurry into the stew along with the frozen peas. This will help thicken things up nicely.
- Be sure to taste and adjust the seasoning if necessary before serving, and then sprinkle with fresh parsley for color and freshness.
Oh, and don’t forget some greens! I usually whip up a quick salad – nothing fancy, just some mixed leaves with a tangy vinaigrette. It cuts through the richness nicely and makes me feel a bit virtuous about my veggie intake.
Honestly, though? Sometimes I just grab a baguette from the bakery on my way home and call it a day. This stew is a meal in itself, and when you’re tired after work, simple is best, right?
Origin of the recipe:
Chicken stews have a global presence, with variations in ingredients and methods due to regional influences. This particular version draws inspiration from French cuisine, known for slow-cooked, aromatic dishes with simple yet refined flavor profiles. The addition of white wine elevates the stew, showcasing a classic French technique that enhances the depth and richness of the dish.
Whatever you serve it with, I bet that’ll become your go-to evening dish. It’s definitely earned that spot in our house!