White Wine Chicken Stew Recipe

Ingredients

• 680 gboneless, skinless chicken breast, cut into 2.5 cm pieces
• 1 largeyellow onion, chopped
• 2 largecarrots, peeled, halved and sliced
• 454 gYukon Gold potatoes, diced
• 4 clovesgarlic, minced
• 15 mlfresh rosemary, chopped
• 15 mlfresh thyme, chopped
• 100 gfrozen peas
• 473 mlchicken broth
• 237 mldry white wine
• 118 mlheavy cream
• 30 mlolive oil
• 15 mlWorcestershire sauce
• 31 gplain flour
• to tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Brown the chicken

   Heat the olive oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper, then brown it for about 5–6 minutes; the outside should be seared but the pieces need not be cooked through. Transfer the chicken to the slow cooker.

2. 2

   Add the ingredients

   Add the chicken broth, white wine, Worcestershire sauce, thyme, rosemary, garlic, onion, carrots and potatoes to the slow cooker. Stir to combine.

3. 3

   Cook the stew

   Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the chicken is tender and the vegetables are cooked through.

4. 4

   Mix the thickener

   Ladle 118 ml of cooking liquid from the slow cooker into a bowl. Stir in the heavy cream, then whisk in the flour until the mixture is smooth and lump-free.

5. 5

   Thicken the stew

   Pour the cream and flour mixture into the slow cooker and stir well.

6. 6

   Finish and serve

   Stir in the frozen peas and cook on high, uncovered, for another 15–20 minutes, until the stew thickens. Taste and adjust the salt and pepper as needed, then serve warm.

What is white wine chicken stew?

This is an American-style slow cooker stew, with chicken and familiar root vegetables cooked together in a savoury, herb-scented broth. White wine brings a gentle acidity, while cream and flour give the liquid a fuller texture.

Browning the chicken first adds colour and savoury flavour before the slow cooking begins. The peas go in near the end so they keep their colour and do not cook down for hours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 30g protein, 18g carbs, 18g fat.

The potatoes, carrots and peas provide most of the carbohydrates, while chicken breast is the main protein source. Olive oil and heavy cream contribute much of the fat, with additional richness from the thickened broth. For a balanced plate, serve a moderate bowl with a side of greens.

Why brown the chicken first?

Chicken breast is browned briefly in olive oil before it goes into the slow cooker. Aim for a golden sear on the outside rather than cooking the pieces all the way through at this stage.

This step adds flavour to the stew, but the chicken still finishes cooking with the vegetables in the slow cooker.

The vegetables and herbs

Potatoes: Yukon Gold potatoes hold their shape well in a long-cooked stew. Dice them into similarly sized pieces so they cook at a similar pace.

Carrots and onion: These add sweetness and savoury depth as they soften in the broth. Slice the carrots evenly for more consistent results.

Rosemary and thyme: Fresh herbs give the broth an aromatic, savoury character. Mince the garlic so it distributes through the cooking liquid.

Getting a smooth, creamy broth

Thickener: Whisk the flour into the cream and reserved cooking liquid until no lumps remain before adding it to the slow cooker. This helps it blend into the stew evenly.

Finish: Leave the lid off for the final 15–20 minutes on high, as directed, to let the stew thicken. Stir in the peas at this stage so they warm through without becoming overly soft.

How to tell when it is ready

The recipe gives a cooking range of 7–8 hours on low or 4–5 hours on high. Check that the vegetables are tender and the chicken is cooked through before making the cream mixture.

After the final uncovered cooking time, the broth should be thicker than it was at the start. If it still seems loose, allow it a little more time on high and check again.

Serving ideas

Serve the stew warm in bowls, making sure each portion gets chicken, potatoes and vegetables. A simple green salad or steamed greens make a fresh contrast to the creamy broth.

Crusty bread is useful for soaking up the sauce. If serving bread alongside, you can keep the bowl portion a little smaller.

Recipe notes & tips

• Cut the chicken and potatoes into fairly even pieces so they cook consistently.
• Brown the chicken in batches if the pan is crowded, so the pieces sear rather than steam.
• Use a dry white wine that you would be happy to drink with dinner.
• Whisk the flour thoroughly into the cream and reserved liquid before returning it to the slow cooker.
• Add the peas only for the final 15–20 minutes to keep them from becoming too soft.
• Taste the stew after thickening and adjust the salt and pepper before serving.

Variations

• Add mushrooms: Stir in sliced mushrooms with the other vegetables for an earthier stew.
• Use chicken thighs: Swap in boneless, skinless thighs for a richer-tasting version.
• Change the herbs: Use chopped fresh sage in place of some of the rosemary or thyme.
• Add greens: Stir in a handful of spinach near the end and cook until wilted.
• Make it dairy-free: Replace the heavy cream with an unsweetened dairy-free alternative and check that the broth is suitable.
• Use another potato: Substitute another waxy potato variety, cut into similar-sized dice.

Common mistakes to avoid

• Skipping the sear: The chicken misses the flavour from browning; give it 5–6 minutes in the hot pan before slow cooking.
• Crowding the pan: The chicken can steam instead of brown; work in batches if needed.
• Adding peas at the start: They may become too soft; stir them in for the final 15–20 minutes.
• Pouring flour straight into the cooker: It can form lumps; whisk it into the cream and reserved liquid first.
• Opening the lid repeatedly: Heat escapes and can disrupt the cooking time; keep the lid on during the main cooking stage.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, stirring often; loosen the stew with a splash of broth if it has thickened in the fridge.

Frequently asked questions