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Slow Cooker White Wine Chicken Stew

Slow cooker white wine chicken stew with tender chicken thighs and a golden wine-broth sauce. Mushrooms, pearl onions, and carrots simmer until the meat is very tender, then the stew is thickened with a cornstarch slurry for a hearty texture.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Season the bone-in chicken thighs with salt and black pepper, then place them in the slow cooker along with the cremini mushrooms, pearl onions, sliced carrots, and minced garlic.
  2. Whisk together the dry white wine, chicken broth, tomato paste, and Dijon mustard, then pour the mixture over the chicken and vegetables.
  3. Add the thyme sprigs and rosemary sprig to the slow cooker, making sure the herbs are submerged in the liquid.
Cook until tender
  1. Cook on Low for 6-7 hours or on High for 3-4 hours, until the chicken is very tender and the vegetables are softened.
Thicken and finish
  1. Stir together the cornstarch and water to make a slurry, then pour it into the stew and stir until no lumps remain.
  2. Cook on High for 20 minutes, stirring once, until the stew is visibly thickened and glossy.
  3. Remove the thyme and rosemary sprigs, then stir in the unsalted butter until melted and incorporated.
  4. Taste and adjust with more salt and black pepper as needed, then serve hot with fresh parsley and crusty bread for dipping.

Notes

For the richest broth, use bone-in thighs and keep the lid on while it cooks on Low so the stew stays at a steady temperature. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave until steaming. Freezing is not recommended because the cornstarch thickener can become grainy after thawing. If you want it dairy-free, replace the butter with an extra 1-2 tsp of olive oil stirred in at the end.