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Slow Cooker White Wine Chicken Stew

Slow Cooker White Wine Chicken Stew with tender chicken thighs and a golden, lightly thickened broth made with dry white wine. Cook low and slow until the meat is fork-tender, then finish with butter, fresh herbs, and crusty bread for dipping.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in chicken thighs Use skin-on if available for extra flavor; pat dry before seasoning.
Mushrooms and onions
  • 2 cup cremini mushrooms Halve cremini mushrooms for bite-size pieces.
  • 1 cup pearl onions Fresh or frozen both work; keep them whole.
Vegetables and aromatics
  • 3 carrots Slice into thin coins for even tenderness.
  • 4 garlic Minced garlic for a mellow, savory finish.
Wine and broth
  • 1 cup dry white wine Add after whisking with other liquids so it blends smoothly.
  • 2 cup chicken broth Use low-sodium if you prefer to control salt.
  • 2 tablespoon tomato paste Provides body and a deeper stew color.
  • 1 tablespoon Dijon mustard Stirs in tangy flavor and helps thicken slightly.
Herbs
  • 2 sprig fresh thyme Use sprigs; remove at the end.
  • 1 sprig fresh rosemary Use sprig; remove at the end.
  • 0.25 fresh parsley Chop and stir in right before serving.
Thickener and finish
  • 2 tablespoon cornstarch Use with water to make a slurry.
  • 2 tablespoon unsalted butter Added at the end for gloss and richness.
  • 2 tablespoon water For cornstarch slurry.
Serving
  • 1 crusty bread Serve on the side for dipping.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season the chicken thighs with salt and pepper, then place them in the slow cooker along with the mushrooms, pearl onions, carrots, and garlic.
  2. Pour the wine mixture over the chicken so the thighs are mostly covered.
Build the stew
  1. Whisk together the dry white wine, chicken broth, tomato paste, and Dijon mustard until smooth, then pour over the chicken.
  2. Add the thyme and rosemary sprigs on top so the herbs flavor the broth as it cooks.
Cook low and tender
  1. Cook on Low for 6-7 hours, or until the chicken is very tender and easily pulls apart with a fork (about 190–200°F visually at the thickest part).
  2. If you cook on High instead, cook for 3-4 hours until the chicken is very tender (about 190–200°F in the thickest part).
Thicken and finish
  1. Stir together cornstarch and water to make a slurry, then stir it into the hot stew.
  2. Cook on High for 20 minutes, stirring once or twice, until the broth thickens to a glossy stew consistency.
  3. Remove the thyme and rosemary sprigs, then stir in the unsalted butter until melted and silky.
  4. Taste and adjust salt and pepper, then serve topped with fresh parsley with crusty bread for dipping.
Notes

    Notes

    For the best flavor, brown the chicken only if you want extra depth (not required); keep the lid on during the low cook to maintain temperature. Store leftovers in the refrigerator up to 3-4 days; freeze up to 2 months (thaw overnight and reheat gently). For a lighter option, use 1 tablespoon butter at the end and replace some of the chicken broth with an equal amount of reduced-sodium broth.