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Slow Cooker White Wine Chicken Stew

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A cozy, low-effort dinner featuring tender shredded chicken, a fragrant white-wine-scented broth, sweet carrots, and peas, finished with a touch of cream.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb) Boneless breasts work best for shredding; thighs add more flavor.
  • 1 cup white wine (dry white like Sauvignon Blanc or Pinot Grigio) If you prefer no alcohol, use extra chicken broth with white wine vinegar or lemon juice.
  • 2 cups chicken broth Use low-sodium for better control over salt.
  • 1 cup frozen peas Add at the end to heat through.
  • 2 cups fresh spinach Add for extra nutrition and color.
  • 1 cup coconut milk or heavy cream Use coconut milk for a dairy-free option.
Aromatics and Vegetables
  • 1 piece onion, chopped
  • 3 pieces carrots, sliced into rounds
  • 3 pieces celery stalks, sliced
  • 2 cloves garlic, minced
Herbs and Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper Season to taste after cooking.
Garnish
  • optional Fresh herbs for garnish (parsley or thyme)

Method
 

Preparation
  1. Place the chicken breasts in the base of the slow cooker.
  2. Pour in the white wine and chicken broth.
  3. Add the chopped onion, carrots, celery, and minced garlic.
Seasoning
  1. Sprinkle thyme, rosemary, and a generous pinch of salt and pepper.
Cooking
  1. Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours, until the chicken is cooked through and tender.
Shredding
  1. Remove the lid and use two forks to shred the chicken directly in the slow cooker.
  2. Stir to distribute the meat into the broth.
Final Steps
  1. Stir in the frozen peas, fresh spinach, and the coconut milk or heavy cream.
  2. Cover and cook for an additional 30 minutes on LOW, until the peas and spinach are heated and the stew is cohesive.
  3. Taste and adjust seasoning. Ladle into bowls and serve hot with crackers, cornbread, or homemade biscuits.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 5g

Notes

For thicker stew, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the pot at the end. Simmer until thickened. Refrigerate leftovers for up to 3-4 days; freeze for up to 3 months.
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