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Slow Cooker White Wine Chicken Stew

Slow Cooker White Wine Chicken Stew with tender chicken thighs, mushrooms, pearl onions, and a golden wine-broth base. Cook low for hours, then thicken with a quick cornstarch slurry for a rich, spoonable finish.
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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 thighs
  • 6 bone-in chicken thighs Season with salt and pepper to taste.
Mushrooms and vegetables
  • 2 cup cremini mushrooms Halved.
  • 1 cup pearl onions Fresh or frozen.
  • 3 carrots Sliced.
  • 4 garlic Minced.
Wine and broth
  • 1 cup dry white wine
  • 2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
Fresh herbs
  • 2 sprig fresh thyme 2 sprigs fresh thyme.
  • 1 sprig fresh rosemary 1 sprig fresh rosemary.
Thickener and finishing
  • 2 tbsp cornstarch Combine with water to make slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 2 tbsp unsalted butter Added at the end.
Serving
  • 1 fresh parsley Chopped, for finishing.
  • 1 crusty bread For serving/dipping.
Seasoning
  • 1 salt and pepper To taste.

Equipment

  • 1 slow cooker

Method
 

Season and load the slow cooker
  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.
  2. Halve and prep the cremini mushrooms and slice the carrots so they cook evenly in the slow cooker.
Make the wine-broth base
  1. Whisk the dry white wine, chicken broth, tomato paste, and Dijon mustard until smooth, then pour over the chicken and vegetables.
  2. Add the thyme and rosemary sprigs on top so the stew takes on a herbal aroma as it simmers.
Slow cook until tender
  1. Cook on Low for 6-7 hours, or on High for 3-4 hours, until the chicken is very tender.
Thicken, finish, and serve
  1. Whisk cornstarch with water to form a slurry, then stir it into the stew.
  2. Cook on High for 20 minutes until thickened.
  3. Remove the thyme and rosemary herb sprigs, then stir in the unsalted butter until melted and glossy.
  4. Taste and adjust seasoning, then serve hot with fresh parsley and crusty bread for dipping.

Notes

Pro tip: For the most tender results, keep the lid closed during the first cook window so the stew stays at temperature. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove or microwave until hot. Freezing is yes—freeze up to 2 months, then thaw overnight and reheat, adding a splash of broth if needed. Dietary swap: use gluten-free cornstarch and serve with gluten-free crusty bread if avoiding gluten.