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Slow Cooker White Wine Chicken Stew

Slow cooker white wine chicken stew combines tender chicken thighs, Yukon gold potatoes, and vegetables in a creamy, wine-infused broth. The slow cooker keeps prep simple, while a cornstarch slurry thickens the stew just before serving.
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Prep Time 20 minutes
Cook Time 6 hours 55 minutes
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the stew
  • 1 yellow onion medium, diced
  • 3 carrots medium, cut into 1/2-inch-thick rounds
  • 2 celery ribs, diced
  • 1.5 lb Yukon gold potatoes cut into 1-inch chunks
  • 3 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 lb chicken thighs boneless, skinless, thawed
  • 1 cup white wine dry
  • 2 cup chicken broth low-sodium
  • 1 tsp thyme dried
  • 1 bay leaf
For finishing
  • 1 cup peas frozen
  • 0.5 cup heavy cream
For thickening
  • 2 tbsp cornstarch
  • 2 tbsp water cold

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the stew
  1. Put the onion, carrots, celery, potatoes, and garlic in a 6-quart slow cooker.
  2. Sprinkle with the salt and pepper, then toss to distribute.
  3. Set the thawed chicken thighs on top of the vegetables.
  4. Pour in the wine and broth, then add the thyme and bay leaf.
  5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the vegetables are tender.
Thicken and finish
  1. Transfer the chicken to a cutting board.
  2. Remove and discard the bay leaf.
  3. Cut the chicken into bite-size pieces and return it to the cooker.
  4. Stir in the frozen peas and heavy cream.
  5. Whisk the cornstarch and cold water in a small bowl until smooth.
  6. Stir the cornstarch mixture into the stew.
  7. Cover and cook on HIGH for 20 to 30 minutes, until the broth is thickened and the peas are hot.

Notes

For the best texture, freeze the stew before adding the peas and cream; refrigerate leftovers for up to 3 days, or freeze for up to 3 months. For a dairy-free option, use an unsweetened dairy-free cream instead of heavy cream.