I adore the rich flavor in this creamy white wine chicken stew. The slow cooker blends tender chicken, hearty veggies, and fresh herbs into a comforting hug in a bowl. Perfect for chilly evenings, it’s gluten and dairy free. I truly savor every spoonful of this irresistible, soul-warming dish. Simply.
I love making this creamy white wine chicken stew in my slow cooker because it’s a real hug-in-a-bowl especially in those chilly months. I start with 2 lbs boneless, skinless chicken thighs cut into chunks which gives a great protein boost.
The dish gets its amazing flavor by browning the chicken with olive oil and then tossing in a large chopped onion, carrots, and celery. I also add minced garlic and button mushrooms that are halved for extra texture and earthiness.
Pouring in 1 cup of dry white wine along with 1 cup of chicken broth, bay leaves, and sprigs of rosemary and thyme creates a rich base that simmers to perfection. I finish it off with 1 cup of dairy-free cream to lend a silky layer, and sometimes a splash of lemon juice to brighten things up.
This White Wine Chicken Stew is not just hearty and nutrient-packed but also gluten and dairy free which makes it a healthy comfort meal.
Why I Like this Recipe
1. I really dig how hearty the stew tastes and how it fills me up even on the coldest days. The mix of tender chicken, veggies and that creamy sauce just makes me feel all warm inside.
2. I love that the recipe is kinder on people with dairy or gluten issues. I can enjoy a rich, flavorful gulp without stressing about allergens.
3. I appreciate the slow cooker method because it brings out all the flavors in a chill, effortless way. It makes my whole house smell amazing and cooking feels super laid back.
4. I enjoy the balance of white wine and fresh herbs in the dish. It gives the stew a little kick of brightness and a depth of flavor thats hard to beat.
Ingredients
- Chicken Thighs: Rich in protein and juicy; they give a hearty base for the stew.
- Carrots: A good source of fiber and natural sweetness that helps balance savory flavors.
- Garlic: Adds a sharp, punchy flavor and boosts the immune system in a tasty way.
- Mushrooms: Low in calories and provide a meaty texture with an earthy, deep taste.
- White Wine: Lends a slight tang while tenderizing the chicken and vegetables, making it more flavorful.
- Dairy-free Cream: Offers a rich creaminess without dairy, a healthier substitute that works great.
Ingredient Quantities
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 tsp salt (or to taste)
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, chopped roughly
- 3 carrots, peeled and cut into 1 inch pieces
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 8 oz button mushrooms, cleaned and halved
- 1 cup dry white wine
- 1 cup chicken broth
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup dairy-free cream (like coconut cream or cashew cream)
- 1 tbsp lemon juice (optional, for a bit of brightness)
- Fresh parsley, chopped (optional, for garnish)
How to Make this
1. Season the chicken thighs with the salt and pepper. In a skillet over medium-high heat, add the olive oil and brown the chicken in batches for about 2-3 minutes per side then transfer them to your slow cooker.
2. Add the chopped onion, carrots, celery, minced garlic, and halved mushrooms into the slow cooker over the chicken.
3. Pour in the cup of white wine and the chicken broth evenly over the veggies and chicken.
4. Drop in the bay leaves along with the fresh rosemary and thyme sprigs.
5. Cover your slow cooker and cook on low for about 6 hours, or until the chicken is really tender and the vegetables have softened up.
6. Once the cooking time is almost done, stir in the dairy-free cream and add the lemon juice if you’re using it for a bit of brightness.
7. Let it simmer on low for another 15-20 minutes so everything gets nicely combined.
8. Give the stew a taste and if needed, adjust the salt and pepper to your liking.
9. Remove the bay leaves and the sprigs of rosemary and thyme before serving.
10. Ladle the stew into bowls, sprinkle chopped fresh parsley on top if you like, and enjoy it with crackers, cornbread or homemade biscuits for the coziest dinner.
Equipment Needed
1. A large skillet – this is used to brown the chicken and gives it a nice sear before it goes into the slow cooker
2. A slow cooker – the main appliance for gently simmering all the ingredients until the chicken is tender
3. A sharp chef’s knife – essential for chopping the onion, carrots, celery, and mushrooms
4. A sturdy cutting board – necessary for prepping all the veggies and herbs safely
5. Measuring cups and spoons – to ensure you get the right amounts of olive oil, white wine, broth, and cream
6. A wooden spoon or heat-resistant spatula – for stirring the ingredients both in the skillet and slow cooker
7. A ladle – helps to serve the stew into bowls evenly
8. Serving bowls – for dishing out the finished stew, ready to enjoy with your favorite side
Each tool here plays its part in making sure your dish turns out well and can help keep track of portion sizes too.
FAQ
- Q: Can I use chicken breasts instead of thighs?
A: Sure, you can use breasts but they might dry out a bit since thighs stay juicier. If you do use breasts keep an eye on them and maybe shorten the cook time a little. - Q: Do I really need the dry white wine?
A: Not really, you can replace it with an extra cup of chicken broth if you dont have any on hand, though the wine does add a nice depth of flavor. - Q: Can I make this recipe on the stovetop instead of using a slow cooker?
A: Yes, you can, but youll need to adjust the liquid and cooking times. Keep it on a low simmer for about an hour or so until everything is cooked through. - Q: What kind of dairy-free cream works best?
A: I usually use coconut cream for a slightly sweet twist or cashew cream for a more neutral taste. Either one will work fine in this stew. - Q: How can I thicken the stew if I want it a bit heartier?
A: You can mash a few of the carrots and add them back into the sauce or mix a little tapioca or cornstarch with cold water then stir it in during the last half hour of cooking. - Q: How long is this good for in the fridge?
A: It usually lasts about 3-4 days. Just store it in an airtight container and reheat gently on the stove or in a microwave.
Slow Cooker White Wine Chicken Stew Recipe Substitutions and Variations
- White wine – if you dont have white wine, try using white grape juice with a dash of apple cider vinegar to keep that tangy vibe
- Chicken thighs – you can sub in boneless chicken breasts, but be careful they cook faster so maybe adjust the time a bit
- Olive oil – if you dont have olive oil handy, a light vegetable oil or even melted coconut oil can work pretty well
- Dairy-free cream – if you’re not strictly dairy-free, heavy cream is a fine replacement; otherwise, cashew cream or coconut cream is a good alternative
- Bay leaves – if bay leaves are missing, a pinch of dried thyme might fill in somewhat, though the flavour wont be exactly the same
Pro Tips
1. Brown your chicken in small batches to get a good sear; overcrowdin the pan will make it steam instead and lose a lot of flavor.
2. Taste and adjust seasoning near the end because slow cookers can sometimes mellow the saltiness; a little extra salt or pepper at the end can really brighten it up.
3. Let the stew simmer a bit longer after adding the cream so the flavors meld together nice and well, even if it seems like the job is already done.
4. Always remember to take out the bay leaves and herb sprigs before serving; it might seem like a small step but biting into them can ruin the whole textural experience.
5. If you use coconut cream instead of another dairy-free option, try warming it up slightly first so it mixes in more smoothly without curdling.
Slow Cooker White Wine Chicken Stew Recipe
I adore the rich flavor in this creamy white wine chicken stew. The slow cooker blends tender chicken, hearty veggies, and fresh herbs into a comforting hug in a bowl. Perfect for chilly evenings, it's gluten and dairy free. I truly savor every spoonful of this irresistible, soul-warming dish. Simply.
0
servings
0
kcal
Equipment: 1. A large skillet – this is used to brown the chicken and gives it a nice sear before it goes into the slow cooker
2. A slow cooker – the main appliance for gently simmering all the ingredients until the chicken is tender
3. A sharp chef’s knife – essential for chopping the onion, carrots, celery, and mushrooms
4. A sturdy cutting board – necessary for prepping all the veggies and herbs safely
5. Measuring cups and spoons – to ensure you get the right amounts of olive oil, white wine, broth, and cream
6. A wooden spoon or heat-resistant spatula – for stirring the ingredients both in the skillet and slow cooker
7. A ladle – helps to serve the stew into bowls evenly
8. Serving bowls – for dishing out the finished stew, ready to enjoy with your favorite side
Each tool here plays its part in making sure your dish turns out well and can help keep track of portion sizes too.
Ingredients
-
2 lbs boneless, skinless chicken thighs, cut into chunks
-
1 tsp salt (or to taste)
-
1/2 tsp freshly ground black pepper
-
2 tbsp olive oil
-
1 large onion, chopped roughly
-
3 carrots, peeled and cut into 1 inch pieces
-
2 celery stalks, chopped
-
4 garlic cloves, minced
-
8 oz button mushrooms, cleaned and halved
-
1 cup dry white wine
-
1 cup chicken broth
-
2 bay leaves
-
2 sprigs fresh rosemary
-
2 sprigs fresh thyme
-
1 cup dairy-free cream (like coconut cream or cashew cream)
-
1 tbsp lemon juice (optional, for a bit of brightness)
-
Fresh parsley, chopped (optional, for garnish)
Directions
- 1. Season the chicken thighs with the salt and pepper. In a skillet over medium-high heat, add the olive oil and brown the chicken in batches for about 2-3 minutes per side then transfer them to your slow cooker.
- 2. Add the chopped onion, carrots, celery, minced garlic, and halved mushrooms into the slow cooker over the chicken.
- 3. Pour in the cup of white wine and the chicken broth evenly over the veggies and chicken.
- 4. Drop in the bay leaves along with the fresh rosemary and thyme sprigs.
- 5. Cover your slow cooker and cook on low for about 6 hours, or until the chicken is really tender and the vegetables have softened up.
- 6. Once the cooking time is almost done, stir in the dairy-free cream and add the lemon juice if you're using it for a bit of brightness.
- 7. Let it simmer on low for another 15-20 minutes so everything gets nicely combined.
- 8. Give the stew a taste and if needed, adjust the salt and pepper to your liking.
- 9. Remove the bay leaves and the sprigs of rosemary and thyme before serving.
- 10. Ladle the stew into bowls, sprinkle chopped fresh parsley on top if you like, and enjoy it with crackers, cornbread or homemade biscuits for the coziest dinner.
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: 0g
- Total number of serves: 0
- Calories: 0kcal
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 0g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
