I recently tried my hand at a Slow Cooker White Wine Chicken Stew that is both hearty and vibrant. Packed with savory chicken, tender veggies, and a splash of white wine, each bite offers an intriguing blend of herbs and flavors. The infusion of garlic and coconut cream makes it absolutely satisfying.
I love whipping up a Slow Cooker White Wine Chicken Stew that always surprises me with its depth of flavors. I start by seasoning 2 lbs of boneless, skinless chicken thighs with salt and pepper and browning them in olive oil until they get a nice color.
Then I toss in a chopped yellow onion, minced garlic, sliced carrots and celery along with a handful of baby potatoes. The real magic happens when I pour in a cup of dry white wine along with low sodium chicken broth and a bit of coconut cream for that creamy texture without the dairy.
I use a pinch of dried thyme, rosemary and a bay leaf to bring everything together. Every time I make this dish, I feel like I’m rediscovering the art of slow cooking and elevating a simple Chicken Stew to something unexpectedly delightful.
Why I Like this Recipe
I love how this recipe fills my home with a cozy, hearty vibe that makes even the coldest days feel like a warm hug in a bowl. I really dig how the slow cooker does most of the work so I can just throw everything in and not stress about it, which makes cooking way easier when I’m busy. The mix of white wine and coconut cream gives the dish a rich, layered flavor that makes every bite interesting even though it’s dairy free. And honestly, I like how the veggies all cook together so nicely; they add a sweet, comforting texture that reminds me of homemade comfort food.
Ingredients
- Chicken thighs: These chunky pieces add loads of protein and flavor while keeping the stew hearty.
They give lots of iron and B vitamins which are great for energy, and they tend to be more affordable compared to breasts.
- Baby potatoes: They supply carbohydrates and a bit of fibre to fuel you up.
Their soft interior blends into the stew nicely, making each bite a bit creamy and comforting.
- Mushrooms: They add an earthy flavor that balances the flavors with a dose of antioxidants and vitamins.
They also provide a nice savory texture.
- White wine: This gives a slightly tangy taste that lifts the overall flavor of the dish.
It makes the stew both bright and a little sour.
- Coconut cream: It brings in a rich creaminess with a subtle sweetness while being dairy free.
It’s a good source of healthy fats that help make this stew extra comforting.
Ingredient Quantities
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- Salt and pepper to taste
- 2 tbsp olive oil (for browning the chicken)
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced into rounds
- 2 celery stalks, chopped
- 1 cup baby potatoes, halved
- 8 oz mushrooms, sliced
- 1 cup dry white wine
- 1 1/2 cups low sodium chicken broth
- 1 cup coconut cream (or another dairy free cream alternative)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Fresh chopped parsley (for garnish, optional)
How to Make this
1. Season the chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a pan and quickly brown the chicken chunks on all sides. Don’t worry if they aren’t fully cooked as they’ll finish in the slow cooker.
2. Add the chopped yellow onion and minced garlic to the same pan and sauté for a few minutes until the onion softens a little.
3. Place the browned chicken, onions, and garlic into the slow cooker.
4. Add the carrots (peeled and sliced), chopped celery, and halved baby potatoes into the slow cooker.
5. Stir in the sliced mushrooms to the mix.
6. Pour in 1 cup dry white wine, 1 1/2 cups low sodium chicken broth and 1 cup coconut cream over the ingredients.
7. Sprinkle the dried thyme and dried rosemary, then drop in the bay leaf.
8. Cover the slow cooker and cook on low for around 6 hours or on high for 4 hours, until the veggies are tender and the chicken is fully cooked.
9. Once done, remove the bay leaf.
10. Garnish with fresh chopped parsley and serve hot with crackers, cornbread or homemade biscuits. Enjoy your hearty, cozy bowl of stew!
Equipment Needed
1. Slow cooker
2. Large skillet for browning chicken and sauteing onions and garlic
3. Chef’s knife for chopping chicken and veggies
4. Cutting board for all your chopping needs
5. Measuring cups for the wine, broth, and coconut cream
6. Wooden spoon or spatula for stirring ingredients
7. Vegetable peeler for peeling carrots
FAQ
Slow Cooker White Wine Chicken Stew Recipe Substitutions and Variations
- Instead of chicken thighs, you can use chicken breasts or even turkey thighs if you’re in a pinch
- If you don’t have olive oil, vegetable oil or some melted butter can work just fine for browning
- Missing the white wine? Try extra chicken broth with a little squeeze of lemon juice to add that tangy kick
- No coconut cream available? You can swap it out with cashew cream or even oat cream as a dairy free alternative
- If you’re out of mushrooms, cremini or button mushrooms are a good substitute
Pro Tips
1. Make sure you brown the chicken really well before tossing it in the slow cooker; it locks in flavor and helps keep the meat juicy, even if it means spending a few extra minutes in the pan.
2. Cut all your veggies into similar sizes so they cook evenly. If you’re not careful, some might turn to mush while others are still a bit crunchy, and that can affect the overall texture of your stew.
3. Use a decent dry white wine – if it’s a wine you wouldn’t mind drinking, it will give your dish a nicer flavor. A cheap wine can really mess up the taste, so choose wisely.
4. Finish off by removing the bay leaf and giving it a good sprinkle of fresh parsley right before serving; it not only adds a pop of color but also brightens up the overall flavor of the dish.
Slow Cooker White Wine Chicken Stew Recipe
I recently tried my hand at a Slow Cooker White Wine Chicken Stew that is both hearty and vibrant. Packed with savory chicken, tender veggies, and a splash of white wine, each bite offers an intriguing blend of herbs and flavors. The infusion of garlic and coconut cream makes it absolutely satisfying.
6
servings
350
kcal
Equipment: 1. Slow cooker
2. Large skillet for browning chicken and sauteing onions and garlic
3. Chef’s knife for chopping chicken and veggies
4. Cutting board for all your chopping needs
5. Measuring cups for the wine, broth, and coconut cream
6. Wooden spoon or spatula for stirring ingredients
7. Vegetable peeler for peeling carrots
Ingredients
-
2 lbs boneless, skinless chicken thighs, cut into chunks
-
Salt and pepper to taste
-
2 tbsp olive oil (for browning the chicken)
-
1 large yellow onion, chopped
-
3 garlic cloves, minced
-
3 carrots, peeled and sliced into rounds
-
2 celery stalks, chopped
-
1 cup baby potatoes, halved
-
8 oz mushrooms, sliced
-
1 cup dry white wine
-
1 1/2 cups low sodium chicken broth
-
1 cup coconut cream (or another dairy free cream alternative)
-
1 tsp dried thyme
-
1 tsp dried rosemary
-
1 bay leaf
-
Fresh chopped parsley (for garnish, optional)
Directions
- Season the chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a pan and quickly brown the chicken chunks on all sides. Don't worry if they aren't fully cooked as they'll finish in the slow cooker.
- Add the chopped yellow onion and minced garlic to the same pan and sauté for a few minutes until the onion softens a little.
- Place the browned chicken, onions, and garlic into the slow cooker.
- Add the carrots (peeled and sliced), chopped celery, and halved baby potatoes into the slow cooker.
- Stir in the sliced mushrooms to the mix.
- Pour in 1 cup dry white wine, 1 1/2 cups low sodium chicken broth and 1 cup coconut cream over the ingredients.
- Sprinkle the dried thyme and dried rosemary, then drop in the bay leaf.
- Cover the slow cooker and cook on low for around 6 hours or on high for 4 hours, until the veggies are tender and the chicken is fully cooked.
- Once done, remove the bay leaf.
- Garnish with fresh chopped parsley and serve hot with crackers, cornbread or homemade biscuits. Enjoy your hearty, cozy bowl of stew!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 12g
- Cholesterol: 90mg
- Sodium: 300mg
- Potassium: 600mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
- Protein: 25g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 40mg
- Iron: 1.5mg