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Slow Cooker White Wine Chicken Stew

Slow Cooker White Wine Chicken Stew is a one-pot dish with tender chicken, baby potatoes, carrots, and mushrooms simmered in a savory white wine broth. Finished with a cornstarch slurry and heavy cream, it turns lightly creamy and thickened for cozy family dinners.
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Prep Time 20 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless, skinless chicken thighs Use boneless skinless for easy shredding.
Potatoes
  • 1.5 lb baby Yukon Gold potatoes Halved so they cook through evenly.
Carrots
  • 3 medium carrots Sliced.
Mushrooms
  • 8 oz cremini mushrooms Halved.
Onion
  • 1 medium yellow onion Diced.
Garlic
  • 4 cloves garlic Minced.
White wine
  • 1 cup dry white wine Adds depth; keep it dry.
Chicken broth
  • 3 cup low-sodium chicken broth Base for the stew.
Olive oil
  • 2 tbsp olive oil
Tomato paste
  • 2 tbsp tomato paste
Dried herbs
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
Seasonings
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
Heavy cream
  • 0.5 cup heavy cream Stir in after thickening to finish.
Cornstarch slurry
  • 2 tbsp cornstarch Use with cold water.
  • 2 tbsp cold water For the slurry; mix until smooth.
Fresh parsley
  • 2 tbsp chopped fresh parsley Garnish and brighten flavor.

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Add the chicken thighs to the bottom of a 6-quart slow cooker.
  2. Add the baby Yukon Gold potatoes, carrots, cremini mushrooms, yellow onion, and garlic to the slow cooker.
Build the white wine broth
  1. Whisk together the dry white wine, low-sodium chicken broth, olive oil, tomato paste, dried thyme, dried rosemary, dried parsley, kosher salt, and black pepper until the tomato paste disperses.
  2. Pour the wine-broth mixture over the chicken and vegetables, then add the bay leaf.
Slow cook until tender
  1. Cover and cook on LOW for 7–8 hours until the chicken is tender.
  2. Check that the chicken reaches 165°F internally before proceeding, then continue if needed.
Shred and thicken the stew
  1. Remove the chicken from the slow cooker and shred it into large pieces with two forks.
  2. Return the shredded chicken to the slow cooker.
  3. Whisk together the cornstarch and cold water until smooth, then stir the slurry and heavy cream into the stew.
  4. Cover and cook on HIGH for 15–20 minutes until the broth is lightly creamy and slightly thickened.
Finish and serve
  1. Remove the bay leaf.
  2. Garnish with chopped fresh parsley and serve hot with crusty bread.

Notes

For best results, keep the cover on during the first cook so the stew stays at temperature; if the potatoes need more time, cook 30-minute increments until tender. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave. Freeze up to 2 months, though the cream may slightly change texture—stir well when reheating. For a lighter option, replace heavy cream with half-and-half for a thinner finish.