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Slow Cooker White Wine Chicken Stew

Slow Cooker White Wine Chicken Stew with tender chicken thighs and a golden white-wine broth. Cook low for 6–7 hours, then thicken with a quick cornstarch slurry for a hearty, spoonable stew.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

bone-in chicken thighs
  • 6 bone-in chicken thighs
cremini mushrooms
  • 2 cup cremini mushrooms halved
pearl onions
  • 1 cup pearl onions fresh or frozen
carrots
  • 3 carrots sliced
garlic
  • 4 garlic cloves, minced
dry white wine
  • 1 cup dry white wine
chicken broth
  • 2 cup chicken broth
tomato paste
  • 2 tbsp tomato paste
Dijon mustard
  • 1 tbsp Dijon mustard
fresh thyme
  • 2 fresh thyme sprigs
fresh rosemary
  • 1 fresh rosemary sprig
cornstarch
  • 2 tbsp cornstarch
water
  • 2 tbsp water for slurry
unsalted butter
  • 2 tbsp unsalted butter added at end
fresh parsley
  • 1 fresh parsley for serving
crusty bread
  • 1 crusty bread for serving
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste

Equipment

  • 1 slow cooker

Method
 

Season and load the slow cooker
  1. Season the bone-in chicken thighs with salt and pepper, then place them in the slow cooker along with the halved cremini mushrooms, pearl onions, sliced carrots, and minced garlic.
  2. Add the thyme sprigs and rosemary sprig on top of the chicken and vegetables.
Build the white wine broth
  1. Whisk together the dry white wine, chicken broth, tomato paste, and Dijon mustard until smooth.
  2. Pour the wine mixture over the chicken so it’s mostly covered.
Slow cook until tender
  1. Cook on Low for 6–7 hours, or High for 3–4 hours, until the chicken is very tender and the vegetables are softened.
Thicken and finish
  1. Stir cornstarch slurry (cornstarch mixed with water) into the stew, then cook on High for 20 minutes until thickened.
  2. Remove the thyme and rosemary herb sprigs, then stir in the unsalted butter to finish.
  3. Taste and adjust seasoning with salt and pepper, then serve with fresh parsley and crusty bread.

Notes

For best flavor, keep the chicken skin on during cooking so the broth turns extra savory. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until steaming. Freeze for up to 3 months, but thaw in the fridge and reheat slowly since the stew thickens further as it cools. If you want a lighter version, swap half the butter at the end with an extra splash of chicken broth for a slightly less rich finish.