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Slow Cooker White Wine Chicken Stew

Slow Cooker White Wine Chicken Stew with a golden, Dijon-broth base and tender chicken thighs cooked until fall-apart. It’s thickened with a cornstarch slurry for a silky, spoon-coating texture and finished with butter and fresh herbs.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Season and layer in the slow cooker
  1. Season the bone-in chicken thighs with salt and pepper, then place them in the slow cooker. Arrange the cremini mushrooms, pearl onions, sliced carrots, and minced garlic around the chicken.
Build the white wine stew base
  1. Whisk together dry white wine, chicken broth, tomato paste, and Dijon mustard until smooth. Pour the mixture over the chicken so everything is evenly covered.
  2. Add the thyme and rosemary sprigs on top of the stew. Make sure the herbs are submerged enough to flavor the broth as it cooks.
Slow cook until tender
  1. Cook on Low for 6-7 hours, until the chicken is very tender and easily pulls apart. Maintain a steady simmer without opening the lid during the cook time.
Thicken and finish
  1. Whisk the cornstarch with water to form a slurry, then stir it into the stew. Turn the slow cooker to High and cook for 20 minutes, until the broth thickens.
  2. Remove the thyme and rosemary sprigs from the stew, then stir in the unsalted butter at the end. Season again with salt and pepper if needed.
  3. Serve the stew hot, topped with fresh parsley. Pair with crusty bread for dipping.

Notes

Pro tip: For the richest broth, brown the chicken thighs in a hot pan for 2-3 minutes per side before adding to the slow cooker, then proceed with the layering and cooking steps. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove or in the microwave until steaming. Freezing is yes—freeze portions up to 3 months, and thaw in the fridge before reheating. For a lower-sodium swap, use low-sodium chicken broth and adjust salt after thickening.