Slow Cooker White Wine Chicken Breast Stew: A Cozy Comfort Food

Discover the magic of effortless gourmet cooking with our "Slow Cooker White Wine Chicken Breast Stew." This trendy, mouth-watering recipe combines succulent chicken breasts with a rich, aromatic white wine broth, creating a symphony of flavors that will leave you craving more.

Perfect for busy weeknights or cozy weekends, this stew is as easy to make as it is delicious. Ready to transform your dinner routine with a dish that's both sophisticated and comforting? Click now to get the recipe and let your slow cooker do the work!

Prep Time: 20 minutes

Cook Time: 7 hours 15 minutes

Servings: 6

Equipment Needed:

• 6 to 8-quart slow cooker
• Medium bowl
• Wooden spoon
• Wisk

Ingredients:

• 1 tablespoon olive oil
• 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
• Freshly ground salt and pepper
• 2 cups chicken broth
• ½ cup dry white wine*
• 1 tablespoon Worcestershire sauce**
• 1 teaspoon balsamic vinegar
• 2 teaspoons chopped fresh rosemary (fresh is best!)
• 2 teaspoons chopped fresh thyme (fresh is best!)
• ½ teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• Lots of freshly ground black pepper
• 6 garlic cloves, finely minced
• 1 large yellow onion, cut into chunks
• 3 large carrots, peeled and cut into 1/2-inch diagonal slices
• 1 pound Yukon gold potatoes, diced into ½ inch cubes
• ¼ cup all-purpose flour (or sub all-purpose gluten-free flour)
• ½ cup unsweetened almond milk (or heavy cream or regular milk will work)
• ⅔ cup frozen peas

Recipe Directions:

• Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
• Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, Worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano, and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots, and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
• Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren’t any lumps remaining. Add the mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary. Serve immediately with fresh thyme, toasted French bread, cornbread, crackers, or even buttermilk biscuits. Serves 6.

Chef’s Notes:

• Instead of the rosemary, thyme, and oregano, you can sub 1 ½ teaspoons of Italian seasoning, but I strongly encourage fresh herbs. It makes all the difference!
• *If you don’t want to use wine, you can feel free to use additional chicken broth instead but again, there will be a big flavor difference.
• **If you're making the recipe gluten-free, be sure to check the label of your Worcestershire sauce to ensure that it's gluten-free.

Nutritional Values (Per Serving):

• Calories: 427cal
• Carbohydrates: 35.2g
• Protein: 39.1g
• Fat: 11.6g
• Saturated Fat: 2.4g
• Fiber: 5.6g
• Sugar: 6.1g