My Top Picks Slow Cooker

White Wine Chicken Stew (Slow Cooker)

A hug-in-a-bowl that is perfect for colder months.
Serve with a fresh thyme and warm French bread.

Ingredients

  • 1 Tbls. olive oil
  • 1-1/2 lbs. boneless skinless chicken thighs, cut into - inch pieces
  • freshly ground salt and pepper
  • 2 c. chicken broth
  • 1/2 c. dry white wine
  • 1 Tbls. Worcestershire sauce
  • 1 t. balsamic vinegar
  • 2 t. chopped fresh rosemary (1/2 t. dry)
  • 2 t. chopped fresh thyme (1/2 t. dry)
  • ½ t. dried oregano
  • 1 t. salt, plus more to taste
  • lots of freshly ground black pepper
  • 6 garlic cloves, finely minced
  • 1 large yellow onion, cut into chunks
  • 3 large carrots, peeled and cut into 1/2-inch diagonal slices
  • 1 lb. yukon gold potatoes, diced into ½ inch cubes
  • ¼ c. unbleached all-purpose white flour
  • 1/2 c. milk (or 2% evaporation milk for less fat)
  • 2/3 c. frozen peas

Instructions

Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear (about 5-6 minutes). No need to cook all the way through, just brown. Transfer to a large 6 or 8-quart slow cooker.

Add chicken broth, dry white wine, Worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper to the slow cooker with the chicken. Stir until combined, then add in garlic, onion chunks, carrots and diced potatoes.

Cover and cook on low for 7-8 hours (check after 7 hours) or on high for 4-5 hours. Cooking slow and low ensures the chicken flavors really come out and the overall flavors have time to meld together. Stir occasionally.

Remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl. Stir in ½ cup of milk and whisk in ¼ cup flour until there aren’t any lumps remaining. Add mixture back into the slow cooker and stir to combine.

Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary.

NOTE: Serves 4-6