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Slow Cooker White Wine Chicken Stew

Slow Cooker White Wine Chicken Stew is a French-American main dish with tender chicken thighs simmered in a golden white wine broth. Cremini mushrooms, pearl onions, carrots, and fresh thyme create a rich, thickened stew that's ready after a low-and-slow cook.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 hours 46 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in chicken thighs Salt and pepper to taste
Mushrooms and onions
  • 2 cup cremini mushrooms Halved
  • 1 cup pearl onions Fresh or frozen
Vegetables and aromatics
  • 3 carrots Sliced
  • 4 clove garlic Minced
Stew base
  • 1 cup dry white wine
  • 2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
Herbs
  • 2 fresh thyme 2 sprigs
  • 1 fresh rosemary 1 sprig
Thickening and finishing
  • 2 tbsp cornstarch Plus 2 tbsp water to make a slurry
  • 2 tbsp water To thin cornstarch slurry
  • 2 tbsp unsalted butter Added at the end
Serving
  • 0.5 fresh parsley For serving
  • 0.5 crusty bread For serving
Seasoning
  • 1 salt To taste
  • 1 pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Brown-and-season prep for the stew
  1. Season the bone-in chicken thighs with salt and pepper, then place them in the slow cooker along with the cremini mushrooms, pearl onions, carrots, and garlic. Spread everything out so the chicken sits among the vegetables.
  2. Whisk together the dry white wine, chicken broth, tomato paste, and Dijon mustard, then pour the mixture over the chicken. Make sure the liquid covers most of the ingredients for even cooking.
  3. Add the fresh thyme and fresh rosemary sprigs on top of the stew. Leave the sprigs visible so they’re easy to remove later.
Slow cook until tender
  1. Cook on Low for 6-7 hours, until the chicken is very tender. The stew should be gently simmering with visible bubbling around the edges.
  2. If using High instead, cook for 3-4 hours on High until the chicken is very tender. Check near the end by pulling at the thickest part of a thigh.
Thicken and finish
  1. Stir together the cornstarch and water to form a slurry, then stir it into the stew. Continue stirring briefly so no lumps form.
  2. Cook on High for 20 minutes, until the stew thickens noticeably. Look for a glossy coating on the chicken and vegetables.
  3. Remove the thyme and rosemary sprigs, then stir in the unsalted butter at the end. The broth should look richer and slightly silky.
  4. Taste the stew and adjust with salt and pepper, then serve hot with fresh parsley and crusty bread. Garnish with parsley right before serving for the freshest color.

Notes

For the best texture, don’t add the cornstarch slurry until after the chicken is fully tender, then let it go the full 20 minutes on High so the broth thickens. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently on the stovetop or in the microwave. Freezing is yes, but the vegetables and sauce may soften further after thawing—freeze in portions for up to 2-3 months. For a lighter option, use skinless chicken thighs to reduce fat while keeping the same stew method.