Slow Cooker White Wine Chicken Stew
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I make this Slow Cooker White Wine Chicken Stew whenever I want a cozy, low-effort dinner that still tastes like I spent hours in the kitchen. Tender shredded chicken, a fragrant white-wine-scented broth, sweet carrots and peas, and a touch of cream make it comforting and light at the same time. It’s perfect for busy weeknights, chilly weekends, or when you want a bowl that both kids and grown-ups will reach for.
I also like to pair it with a simple biscuit or crackers and a crisp green salad for a balanced meal. If you want a similar slow-cooker comfort dish, try this cozy slow cooker chicken stew for another take.
Why you’ll love this dish
This stew balances rich and gentle flavors without fuss. The slow cooker does the heavy lifting: low, steady heat breaks down chicken into tender shreds and lets thyme and rosemary infuse the broth. Using white wine adds bright acidity that lifts the whole pot, while coconut milk or heavy cream finishes it with silky richness.
- Weeknight-friendly: prep in 10 minutes, then set and forget.
- Family-approved: mild, creamy, and veggie-loaded.
- Flexible: swap cream for coconut milk for dairy-free comfort.
“We had this on a rainy Saturday — the house smelled incredible and the kids asked for seconds. Easy to prep and so satisfying.” — Weekend dinner tester
How this recipe comes together
Step-by-step overview before you cook:
- Layer raw chicken, aromatics, wine, and broth into the slow cooker.
- Season with dried herbs, salt, and pepper.
- Slow-cook until the chicken is fall-apart tender.
- Shred the chicken right in the pot to absorb the broth.
- Stir in frozen peas, fresh spinach, and coconut milk or cream for creaminess.
- Finish with a short additional cook to warm everything through, then serve.
This straightforward flow means minimal hands-on time and predictable results. If you’d rather brown the chicken first for extra depth, you can — but it’s not required.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 cup white wine (dry white like Sauvignon Blanc or Pinot Grigio)
- 2 cups chicken broth
- 1 onion, chopped
- 3 carrots, sliced into rounds
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 cups fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 cup coconut milk or heavy cream (use coconut milk to make it dairy-free)
- Fresh herbs for garnish (optional; parsley or thyme)
Notes and substitutions:
- White wine: if you prefer no alcohol, use an extra cup of low-sodium chicken broth with 1 tablespoon white wine vinegar or lemon juice to mimic acidity.
- Chicken: boneless breasts work best for shredding; thighs add more flavor and stay juicier.
- Cream: heavy cream gives a richer finish; canned full-fat coconut milk is the best dairy-free swap.
For more slow-cooker inspiration, check out this slow cooker chicken stew variations.
Directions — step-by-step instructions
- Add ingredients to the slow cooker: Place the chicken breasts in the base. Pour in the white wine and chicken broth. Add the chopped onion, carrots, celery, and minced garlic.
- Season: Sprinkle in thyme, rosemary, and a generous pinch of salt and pepper.
- Cook low and slow: Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours, until the chicken is cooked through and tender.
- Shred the chicken: Remove the lid and use two forks to shred the chicken directly in the slow cooker. Stir to distribute the meat into the broth.
- Add greens and cream: Stir in the frozen peas, fresh spinach, and the coconut milk or heavy cream.
- Warm through: Cover and cook for an additional 30 minutes on LOW, until the peas and spinach are heated and the stew is cohesive.
- Serve: Taste and adjust seasoning. Ladle into bowls and serve hot with crackers, cornbread, or homemade biscuits.
Short, clear verbs keep the flow simple: add, season, cook, shred, stir, finish, serve.
Best ways to enjoy it
- Classic pairing: Serve with warm biscuits or buttery cornbread to sop up the broth.
- Lighter option: Spoon over steamed rice or quinoa for a grain bowl.
- For dipping: Set out oyster crackers or crusty baguette slices.
- Garnish ideas: Sprinkle chopped parsley, tarragon, or a squeeze of lemon for brightness.
If you like plated comfort meals, this slow cooker chicken stew recipe has similar serving ideas you’ll enjoy.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freeze: Freeze in single- or family-sized portions for up to 3 months. Leave out the spinach if you prefer (add fresh when reheating).
- Reheat: Thaw overnight in the fridge. Reheat gently on the stove over low-medium heat until simmering. If using the microwave, heat in 1-minute bursts, stirring between.
- Food safety: Chicken should reach 165°F (74°C) when reheated. Don’t leave cooked stew at room temperature for more than 2 hours.
Helpful cooking tips
- Choose the wine you’d drink: A dry white keeps the broth bright; avoid sweet wines.
- Don’t over-salt early: Reduce salt during the slow cook and adjust at the end, especially if you use store-bought broth.
- For thicker stew: Whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the pot at the end. Simmer 5–10 minutes until thickened.
- Fresh herbs last: Add chopped fresh herbs at the end for best flavor — dried herbs shine during the long cook.
- Faster shredding: If you prefer very fine shreds, remove chicken to a cutting board and shred with two forks or in a stand mixer on low for 30 seconds, then return to the pot.
Creative twists
- Mushroom & thyme: Add sliced cremini mushrooms with the onions for an earthier stew.
- Dairy-free: Use full-fat coconut milk and swap buttered biscuits for cornbread made with coconut oil.
- Root veggie boost: Add diced potatoes or parsnips at the start for a heartier one-pot meal.
- Mediterranean spin: Replace rosemary with oregano and finish with lemon zest and feta (omit coconut milk if using dairy).
- Non-alcoholic version: Replace wine with additional broth and 1 tablespoon lemon juice or apple cider vinegar.
FAQ — Your questions answered
Q: Can I use frozen chicken breasts?
A: Yes. If cooking from frozen, increase the HIGH time by about 1–1.5 hours or the LOW time by 2–3 hours, and ensure the chicken reaches 165°F before shredding. Note: frozen chicken can release extra liquid and may dilute flavor slightly.
Q: Will the alcohol from the wine be gone after slow cooking?
A: Most of it will cook off during the long simmer, but trace amounts can remain. If you need to avoid alcohol completely, use extra chicken broth plus a splash of white wine vinegar or lemon juice.
Q: How can I make the stew thicker without cream?
A: Mix 1–2 tablespoons of cornstarch with cold water to make a slurry. Stir it into the stew during the final 10 minutes on HIGH; simmer until thickened. Alternatively, mash a few cooked carrots or potatoes into the broth.
Q: Can I scale this recipe up or down?
A: Yes. For fewer servings, halve the ingredients and shorten cooking time slightly. For larger batches, increase liquid proportionally and use a larger slow cooker to prevent overflow.
Q: Is this safe to leave on “keep warm”?
A: “Keep warm” settings are intended for short-term holding. For food safety, avoid leaving perishable stews longer than 2–4 hours on keep-warm; refrigerate if you won’t eat within that window.
Conclusion
If you want another recipe with similar comfort-food vibes and easy slow-cooker technique, see this Slow Cooker White Wine Chicken Stew | Ambitious Kitchen for inspiration and variations. For a nutrition-forward perspective and slight ingredient tweaks, check out Slow Cooker White Wine Chicken Stew – Prevention RD.
Slow Cooker White Wine Chicken Stew
Ingredients
Method
- Place the chicken breasts in the base of the slow cooker.
- Pour in the white wine and chicken broth.
- Add the chopped onion, carrots, celery, and minced garlic.
- Sprinkle thyme, rosemary, and a generous pinch of salt and pepper.
- Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours, until the chicken is cooked through and tender.
- Remove the lid and use two forks to shred the chicken directly in the slow cooker.
- Stir to distribute the meat into the broth.
- Stir in the frozen peas, fresh spinach, and the coconut milk or heavy cream.
- Cover and cook for an additional 30 minutes on LOW, until the peas and spinach are heated and the stew is cohesive.
- Taste and adjust seasoning. Ladle into bowls and serve hot with crackers, cornbread, or homemade biscuits.
