Slow Cooker White Wine Chicken Stew

Slow cooker white wine chicken stew made with chicken thighs, potatoes, carrots, and a creamy broth. An easy comfort meal for cold days.

I made this slow cooker white wine chicken stew on a cold morning when I wanted dinner handled early. I like meals that take care of themselves while the day moves on. This one goes in the cooker without fuss and comes out rich and comforting. That kind of reliability matters to me now.

What I enjoy about this stew is how gentle the flavors feel. The chicken stays tender. The vegetables soften without losing shape. The broth turns creamy without feeling heavy. It tastes like a meal that took far more effort than it did.

When I served this at home, the bowls came back clean. Everyone liked the warmth and the balance. The bread disappeared fast, which told me all I needed to know. This is the type of meal people remember and ask for again.

Questions you may have about this recipe

Does the wine cook off
Yes. The alcohol cooks away during the long simmer.

Can this be made ahead
Yes. It tastes even better the next day.

Will the chicken stay tender
Yes. Slow cooking keeps it soft and moist.

Can leftovers be frozen
Yes. Freeze in airtight containers for up to 2 months.

What bread works best
Crusty bread or sourdough works well.

What you need to make Slow Cooker White Wine Chicken Stew

2 pounds boneless skinless chicken thighs

3 cups chicken broth

1 cup dry white wine

3 cups potatoes peeled and diced

2 cups carrots sliced

1 cup frozen peas

1 cup yellow onion chopped

3 cloves garlic minced

2 tablespoons olive oil

2 tablespoons all purpose flour

1 teaspoon dried thyme

1 teaspoon salt

1 by 2 teaspoon black pepper

1 by 2 cup heavy cream

How to make Slow Cooker White Wine Chicken Stew

Heat olive oil in a skillet over medium heat.

Lightly coat chicken with flour, salt, and pepper.

Brown chicken on both sides, then transfer to slow cooker.

Add potatoes, carrots, onion, garlic, broth, wine, and thyme.

Cover and cook on low for 6 hours.

Stir in peas and heavy cream during the last 20 minutes.

Taste and adjust seasoning before serving.

Tips

Brown the chicken for deeper flavor.

Cut vegetables evenly for consistent texture.

Add cream near the end to avoid curdling.

Serve with warm bread for best results.

Reader reviews

⭐⭐⭐⭐⭐ “Comforting and filling. The chicken stayed perfectly tender.” Susan M

⭐⭐⭐⭐⭐ “Excellent flavor and easy preparation. A real cold weather favorite.” Linda R

⭐⭐⭐⭐ “Very good stew. I added extra vegetables and enjoyed it.” Carol B

⭐⭐⭐⭐⭐ “The whole house smelled wonderful while this cooked.” Margaret T

⭐⭐⭐⭐ “Rich but not heavy. Perfect with crusty bread.” Helen D

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