It’s comfort food season, baby! What’s the best way to ring it in? A deliciously cozy, hearty bowl of stew that just so happens to involve wine, too.
I made this incredible slow cooker white wine chicken stew a little over a year ago and you all fell in LOVE. I get it! When I tried it for the first time I was seriously blown away and how delicious it was. It’s thick and creamy without being too heavy and filled with a wonderful blend of herbs and flavors that will keep your heart and belly full.
If you haven’t noticed, fall and winter are my absolute favorite seasons for cooking. I grew up on the best comfort foods like my mom’s slow cooker beef stew and this amazing lightened up chicken pot pie and they always give me such a warm, nostalgic feeling. This healthy chicken stew combines all of the best parts of chicken pot pie and beef stew and gives you a protein-packed meal that will impress anyone.
We’re adding a little dry white wine to the broth as well because we’re feelin’ fancy, right? Some for the stew, and some for your glass (of course). I hope you love this cozy hug-in-a-bowl. Enjoy with your fav sides all season long!
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Everything you’ll need to make this white wine chicken stew
The list may look long, but this slow cooker white wine chicken stew is basically made with lots of fresh herbs, veggies, broth and chicken. OH, and wine, because if you’re like me you could use a glass this time of year. Here’s everything you’ll need:
- Chicken: I like to use boneless skinless chicken thighs because I think they have the best flavor and texture in the stew.
- Broth: we’re using chicken broth, dry white wine, Worcestershire sauce and balsamic vinegar to cook the chicken and veggies. They give the stew an incredible, rich flavor.
- Herbs & spices: don’t forget the fresh rosemary, thyme, oregano, and garlic! You’ll also need plenty of salt and pepper.
- Veggies: this stew has a hearty dose of veggies like carrots, peas, onion and potatoes.
- To thicken: you’ll also need a bit of all purpose flour and almond milk to help thicken the stew. More on this below!
Can I make it without wine?
I love the flavor that dry white wine gives the chicken stew, but feel free to use more chicken broth in place of the wine.
Customize your stew
This crockpot chicken stew is easy to customize with ingredients you have on hand. Here’s what I can recommend:
- Add more veggies. I think mushrooms would also be delicious in the stew!
- Use dried herbs. I highly suggest using fresh herbs for the best flavor, but if you only have dried feel free to swap in about 1 1/2 teaspoons of Italian seasoning instead.
- Keep it gluten free & dairy free. Simply use a gluten free all purpose flour and your fav dairy free milk.
- Make it richer. If you’re not dairy free, you can also use regular milk or heavy cream in this recipe.
How to make white wine chicken stew in the slow cooker
- Brown the chicken. You’ll start by browning your chicken in a skillet with some olive oil, salt and pepper to give it a nice sear. Then add it to your slow cooker.
- Add the broth & herbs. Next, stir in all of the broth ingredients, along with the fresh herbs.
- Add veggies & cook. Finally, add in the garlic, onion, carrots and potatoes. Save the peas for later! Cover the crockpot and cook the stew on high for 4-5 hours or on low for 7-8 hours.
- Thicken it up. Once the chicken stew is cooked, you’ll want to remove 1/2 cup of the broth and transfer it to a medium bowl. In that bowl, you’ll stir in the milk and whisk in the flour until there aren’t any lumps. Pour this back into the slow cooker and stir it all up. This is where you’ll stir in the peas, too! Leave the stew uncovered and cook it on high for 15-20 more minutes.
- Adjust & serve. The stew will thicken up, then it’s time to taste and add more salt and pepper if you’d like. Once it’s good to go, serve it up warm with some fresh thyme!
Three keys to the best slow cooker chicken stew
This cozy stew is easy to make, but don’t forget these tips for making it extra delicious:
- Sear the chicken. I know it might be tempting to just add the chicken right to your slow cooker for ease, but searing it in a skillet beforehand truly gives it the best flavor. Don’t skip it!
- Cook it low & slow. Yes, you can cook the chicken stew on high for 4-5 hours, but I really do like to cook it low and slow for that 7-8 hours to help the flavors really meld together. It’s a labor of love but SO worth it!
- Don’t skip the thickening. Instead of dumping flour and milk right into the stew (uh oh) be sure you whisk the two with that 1/2 cup of broth. Otherwise, you’ll end up with chunks of flour in the stew.
Storing this stew for later
- To store: store any leftover slow cooker white wine chicken stew in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or in a pot on the stovetop.
- To freeze: let the healthy chicken stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. To reheat, let the stew thaw in the refrigerator overnight before heating it in the microwave or on the stovetop.
Our fav ways to serve this chicken stew
What’s a cozy stew without some delicious sides? Here are some of our fav things to serve with a hearty bowl:
- Toasted french bread
- Homemade fluffy cornbread (or pumpkin cornbread muffins)
- Easy paleo crackers
- Buttermilk biscuits
- Brussels Sprouts Kale Honeycrisp Apple Salad (for a little freshness)
More healthy comfort foods you’ll love
- Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
- One Pot Cheesy Mushroom Spinach Beef Pasta
- Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
- Healthy Tuna Noodle Casserole
- Cheddar-Stuffed Buffalo Chicken Meatloaf
Get all of our comfort food recipes here!
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I hope you love this slow cooker white wine chicken stew! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Slow Cooker White Wine Chicken Stew
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs, cut into 1 inch pieces
- Freshly ground salt and pepper
- 2 cups chicken broth
- 1/2 cup dry white wine*
- 1 tablespoon worcestershire sauce
- 1 teaspoon balsamic vinegar
- 2 teaspoons chopped fresh rosemary (fresh is best!)
- 2 teaspoons chopped fresh thyme (fresh is best!)
- ½ teaspoon dried oregano
- 1 teaspoon 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 pound yukon gold potatoes, diced into ½ inch cubes
- ¼ cup all purpose flour (or sub all purpose gluten free flour)
- 1/2 cup unsweetened almond milk (or heavy cream or regular milk will work)
- 2/3 cup 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. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
- Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
- Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren’t any lumps remaining. Add mixture back to 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. Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 25th, 2021, and republished on January 8th, 2022.
356 comments
This sounds fabulous, and I’m planning to make it tomorrow. I only have bone in chicken thighs – do you see any problem with browning the whole thighs, then making the recipe as written, and removing the bones before serving? Thanks!
I think that should work well! Enjoy!
Just be careful when cooking chicken on the bone for long periods of time. (Stewing) Chicken bones break down and splinter. Good luck!
Hi; this looks amazing! I don’t have a slow cooker. How can I modify the recipe/cooking in a Dutch Oven pot on the stove with a reduction of time? Thanks! Michelle
Hi, Michelle! This can definitely be made on the stove but I haven’t tested the cook time so I’m not exactly sure how long it’ll take. Good luck!
My husband and I loved this soup- it had so much flavor! I do not have a slow cooker, so I used my dutch oven. I cooked the cut up chicken pieces first just to brown them until they weren’t pink, then removed them from the pot. I cooked the carrots, onion, and garlic until soft and then deglazed with the white wine. Next, I added the potatoes, broth, herbs/seasoning, worcestershire, balsamic and the chicken- brought to a boil uncovered, then covered and simmered it for maybe 45 mins-1 hr (you could probably cook it for less time but I got distracted). Lastly, I added the milk/broth/flour mixture and peas and cooked on high for 10 minutes. It’s really easy to adapt to the stovetop and seriously so good!
Thanks so much for sharing, Becca. So happy to hear you guys loved it!
For whatever reason I prefer using the stovetop or oven over using a slow cooker so I used your instructions. Thank you so much for sharing!
Great! So glad this recipe worked out for you 🙂
I made this in a dutch oven, as mentioned in one of the top comments, and it was so delicious! A must-make for a cozy day.
To the poster who asked about making this in a Dutch Oven – I made this on 12/30 in my Dutch Oven and it was amazing! I cooked the chicken thoroughly and used a little wine/broth to deglaze the pan so I could pick up that yummy flavor and add it to the pot.
Used all the same spices, potatoes, carrots, etc that the recipe calls for and let it simmer for a solid 30 minutes. I then used my stick blender to break things up a bit and thicken the stew.
It was very well received & the flavor outstanding!!
This looks fantastic! I can’t wait to try it. Do you think I could use a rotisserie chicken for it or will that dry it out too much?
It’s possible it might get overcooked from so long in the slow cooker, but I haven’t tried it so not sure! Let me know if you do 🙂
You can use the rotisserie chicken but just don’t put it in till later maybe halfway through put all the other ingredients in cook it exactly as she stated and put your rotisserie chicken in and it’ll come out amazing. Thank you for your recipe.
Can you use chicken breasts instead of thighs? My family doesn’t like dark meat
Easy to make- not as much flavor as I would have liked but that could be because I used chicken breasts in stead of thighs (I just can’t do dark meat- I try!). I think I will add more spices and see what it does.
Yes, the thighs definitely give this dish amazing flavor! Good call on upping the spices 🙂
Most people don’t even know they’re eating chicken thighs in a recipe….such as the succulent chicken at Chipotle….all thigh baby! 😁 It’s not like eating dark meat turkey.
Your recipe looks amazing! But I’m a pescetarian. 🙁 Do you have any recommended substitutions for the chicken?
I would use a variety of mushrooms in lieu of chicken. If you want a fish stew I’d go with a Spanish recipe. Or…..maybe muscles would work well with this….hmm?
mussels, not muscles
This recipe was great, and I loved the ease of the crockpot. The consistency turned out wonderful, and was a very comforting dish.
However, I do Think that I will soften the onions in a pan next time before adding them to the crockpot. The onion flavor was very strong in my soup, and I am wondering if the onions are supposed to be added in raw? I added more vegetables and some other seasonings to help counteract the strong onion taste and it turned out better that way. I served with buttermilk biscuits, and overall we were very happy with it.
Hmm yes I add them in raw! Totally fine to saute them ahead of time if you prefer, though 🙂 And LOVE the idea of biscuits on the side–yummmm 🙂
I used the green peas with pearl onions you can get in the freezer section. I liked the look of the whole tiny onions and a very mild flavor. They are steamed and flash frozen so, already cooked. Just add it at the end like the recipe calls for.
Looks delicious! Cannot wait to try it out . Can we use bone broth instead of chicken broth for the base?
Yep that should work just fine!
This stew is excellent!! Perfect dinner for this rainy and cold day.
Yes, yes, yes!!!!
Made this slow cooker chicken stew tonight and it was delish! I substituted russet potatoes and chicken breast b/c it’s what I had. Didn’t have white wine either:( This stew will def be on repeat as the temps get colder. Soo good!!
So glad it still came out amazing! Thanks for the review 🙂
Followed directions as written and set on low for 6 hours. Freaking bomb.com!!! Will be adding to my fall/winter rotation. Thank you!!
Amazing!! So thrilled you loved it, Laura ☺️
This looks delicious! I am making dinner for 7 people, so can I double the recipe if I have a 8 qt. crockpot? If doubling the recipe isn’t a good idea, how long would I need to cook this in a pot on the stove? Thanks!
I think it should be fine to double it and use an 8 qt. crockpot!
Delicious!!!!
It was hearty but reminded me a little of pot pie- just nothing super amazing about this. I did like some fresh lemon squeezed on mine. LOVE most ambitious kitchen recipes, this was one of the ones that I probably wouldn’t make again
Sorry to hear that! Lots of folks are loving this one… Do you think it needed more salt or more of another particular flavor?
I just loved this recipe, as I love all your recipes. Thank you for helping make my family’s meal plan so much easier.
How do you think this would turn out with dry red wine? I have some leftover and wanted to make another batch this week.
Yay!! SO happy to hear that, Jessica. Honestly not sure about the red wine! The flavor would probably be good. My guess is the color would be a light pink. Let me know if you try it 🙂
Leftover wine? I’m not familiar with the concept! 😂
I bumped this up to 10 servings, which made it too big for my slow cooker! Despite that hiccup, this was a great recipe that guests demanded I share. If you use the website to increase the # of servings, it doesn’t modify the measurements WITHIN the instructions (that was key to making the roux in the final step of this recipe). My soup didn’t develop the lovely creamy texture in the photo, but I’m sure if I’d made the standard 4 servings, it would have. Def a keeper for fall!
Ahh yes that’s correct! Happy it was still delicious 🙂
Can this be made on the stovetop? If so could you give me the cooking time adjustments.
Yes, I made on stovetop this weekend & it was amazing. See my comments on how I did it. Honestly, the cooking time isn’t all that important when you cook by my method (poaching chicken breasts in broth). I just altered how I added ingredients a little (used white wine to deglaze pan).
Probably, although I haven’t tested it so I’m not sure, sorry!
Hi! I was wondering if this could be made in an Instant Pot and if so, how the cooking times/liquid measurements might vary
I never use my crockpot but made this chicken stew and it was absolutely delicious. I only used chicken brother as I did not have white wine. This will definitely be one of my ‘go to’ dinners this winter!
Happy you enjoyed it, Eileen! 🙂
Loved this! I am married to a picky eater who is a big meat and potatoes guy so this made him happy and was nice and flavorful. I love peas so I added extra and served this with buttermilk biscuits. Will definitely make again.
Oh yay!! Happy you guys enjoyed it 🙂
Perfect for a cold rainy day!
Yes it really is! 🙂
This is one of my new favorite recipes! I’m generally not a soup person, but this comfort food in a bowl is something I could eat all fall/winter! For substitutions I used the Italian herbs blend in place of fresh herbs as suggested and used white cooking wine in place of dry white wine because those are what I had on hand. I’m glad I used low sodium chicken broth or I think it would have been a bit too salty for my taste. I have no complaints. This was so delicious and I can’t wait to make it again!!
Thanks for sharing, Ashley! So happy to hear you’re loving this one 🙂
This was so delicious, especially in a cold, damp day. Not difficult to make and the flavors were just amazing. My house smelled wonderful as this cooked in the crock pot all day! Will definitely make again.
Yay!! Happy you loved it 🙂 Thanks for leaving a review!
This was absolutely delicious though I made it on the stovetop rather than in the slow cooker & used chicken breasts. Also used creamy oat milk instead of almond mil (no discernable taste). I deglazed the pan with the white wine after I browned the chicken breasts & onions/garlic. I then poached the chicken breasts once the broth & herbs were added, shredding it once it cooled. I also added 1-2 tsp of MSG free chicken bouillon. It tastes even better as leftovers. Served it with biscuits.
So happy that all worked well, Amy! And biscuits are the PERFECT side, yum!!
I adapted this recipe to my instant pot because of time constraints (used the sauté setting to brown the chicken, then added garlic/wine for a few min to cook, then added rest of ingredient and set at high pressure for 25min) then put back on sauté to add milk/flour and thicken. Turned out amazing and my husband ate 3 big bowls! Served with toasted mini baguettes (gotta love trader joes!). Thanks for another great meal!
So glad to hear that the Instant Pot worked well! Thanks so much for sharing 🙂
I made this yesterday and it is SO SO delicious! I followed the recipe as-is, but used 2 pounds of chicken thighs and browned and added them whole (just because I didn’t read the instructions closely enough) and cut them later. The stew is flavorful, easy to prepare, and the perfect thickness. I will 100% be making again this fall/winter!
Nice!! So glad to hear you loved it, Brogan 🙂
Can you make this in a Dutch oven if you don’t have a slow cooker?
I think so! I prefer using a slow cooker but it should work 🙂
I just made your White Wine Chicken Stew for dinner and it was absolutely delicious! Perfect cozy meal for a chili fall evening.
Thanks for another delicious recipe!
Awesome! I’m so glad you enjoyed it 🙂
Would love to try this! Would has anyone tried it in the instant pot, and what were your pressure / cook times?
Check Emily’s comment above! 🙂
Delicious!! A definite keeper of a recipe.
Woohoooo! So glad you tried and enjoyed it 🙂
Delicious! So comforting on these cold fall days!
Right?! Soooo cozy 🙂
Just came across this recipe recently and made it fir dinner tonight! It was soo fabulous! I followed the exact recipe, however, I added pearl onions. I’ve typically only made pot roast/ beef stew in the past and never thought to make a chicken stew! My husband also loved it. Absolutely delicious! Highly recommend and I look forward to including this lovely dish in my fall dinner rotation.
I’m so happy you’re here, Anna! Glad you guys tried and loved this one 🙂
Wow, this was delicious! I thickened it with cornstarch instead of flour because of a Gluten-Free family member, but otherwise followed the recipe pretty closely. This is definitely going to make regular appearances at my house. Thanks for posting!
Happy to hear that worked and that you guys all loved it! Appreciate the review 🙂
Would love to try this! Has anyone tried it in the instant pot, and what were your pressure / cook times?
I wanted to rate this recipe 5 stars however I was not able to mark the last star, having attempted to do so several times.
I prepared the recipe exactly as posted. It was delicious having very different flavors than an ordinary chicken soup. I served it with homemade cornbread. I will make it again!
Hi, sorry about that! That happens to some readers. Mind sharing what internet browser (i.e. Chrome, Safari) you’re using so we can look into it? I’m so happy you loved the soup!
I just got this into the crockpot, so I cannot yet rate it with stars. While I doubled the recipe, I have to say the prep time is completely misleading. While I am no stranger to the kitchen, the prep took me an hour. Trimming and cutting up the thighs was the most time consuming. Ihope the results are worth the effort!!!
Hi! Thanks for your thoughts. Did you buy boneless skinless chicken thighs? It hasn’t taken me long to cut them up, so just curious! Hope you enjoy the stew 🙂
Looks incredible. Can you use a Dutch oven instead?
Oops saw someone asked the same question
Wow this recipe is delicious! And so easy to make! We will definitely make it again (and again and again!) I needed to triple the recipe so I doubled the recipe in the crockpot and then did a single one on the stovetop (crockpot wasn’t big enough for 3x). It was super easy and quick on the stove top and just as delicious! I just sautéed the veggies a little first and then simmered everything on low for awhile (I think 30-45 mins?). Thank you for the recipe!
It took me 45 min to prep, not 15
Thanks for the note! Hope it was worth the effort 🙂
This was warming, cozy, and tasty. I would add some more herbs next time but that’s how we roll usually. I made in the instant pot too! I sautéed the chicken and onions first in the bottom. Added the rest of the ingredients (minus flour + milk) and cooked for 10 minutes on high pressure, with a 10min natural release. Then did the flour + milk step and let it cook in the IP for a few more minutes with the peas. Perfectly tender chicken and veggies!
Totally fine to increase the herbs! Happy to hear you enjoyed this recipe, Brittany 🙂
Good, cozy fall soup with chicken pot pie vibes. I used 2lbs chicken thighs and 4c of chicken broth. Other than that, followed exactly as written. I finished with garlic salt and served with rosemary crackers from TJs. Definitely took me closer to an hour to prep, so it was the perfect recipe for a Sunday. Would make again.
This stew was delicious and so easy to make. The smell reminded me of a Christmas roast dinner, so good.
I followed the recipe pretty much as written. Very good!
This was a delicious cozy fall soup with chicken pot pie vibes. I used 2lbs chicken thighs and 4 c chicken broth. Other than that, I cooked exactly as the recipe instructs. The almond milk + flour doesn’t really make it fully creamy, but does give it a nice texture. The prep took me closer to an hour, which made it the perfect recipe for a Sunday. I was surprised that the vegetables were nice and tender, but not mushy. I topped with garlic finishing salt and served with rosemary crackers from TJ’s. I would make it again
I’m so happy you enjoyed it, Becky! Love the garlic finishing salt + rosemary cracker idea for serving 🙂
This was so delicious!! I used heavy cream and it turned out perfect. So easy and cozy for a cool fall night meal. This will be kept in my recipie rotation.
Yay! I’m so glad you loved it, Suzanne 🙂
Good lord this is delicious. So simple to put together and tastes incredible.
NICE! I’m so happy you loved it, Katie!
Soup was awful…I am a soup lover from the South. I’m just not a lover of soups with Rosemary and Thyme. Cooked for 7 hrs in slow cooker…used fresh herbs and I didn’t go overboard either. All u could taste was Rosemary Rosemary. Potatoes tasted like rosemary, carrots onions , chicken tasted like Rosemary. Uhggg
I don’t find the rosemary flavor too strong, but if you hate it, you can definitely leave it out!
how do you make this without a slow cooker?
You can make it in a large pot or Dutch oven on the stovetop!
Absolutely delicious, love that the nutritional facts are attached. It was easy to make and heated up very well the next day. I will absolutely be making this again!
This is the best! The chicken is so tender and delicious! Perfect for cold weather.
This was SO delicious! I added celery and sauted the veggies before adding them in. I probably only used 2T of flour and it still thickened nicely. It was flavorful, warm, cozy and so great. I loved every aspect of it, like a warm hug!
I doubled this recipe and made it this week! It was wonderful! I did bake the chicken breasts at 400 for 20 minutes and added to the crockpot when I added the peas. I didn’t have the wine so I added chicken bone broth instead. Delicious! I will definitely make it again and again!
This was delicious! I added mushrooms, dried sage and dried mint. All my spices were dried. Subbed Oat milk for almond. Cooked on high for 5 1/2 hours and it came out perfect! That included the time for the milk, broth & flour to thicken. I usually don’t cook with meat & cutting the chicken up took longer than I expected so when I cook again I’d start sooner. Would make again! (Website won’t let me give 5 stars but I want to!)
So glad you loved it, Vanessa! Those are great add-ins 🙂 And sorry about the trouble with the rating–mind sharing which browser you’re using (i.e., Chrome, Safari)? This has happened to a few people and we’re trying to get to the bottom of it!
I’ve not tried this yet, but I’ve usually had good luck swapping grape juice for wine, so I’m going to try it with white grape juice. Thank you!
Let me know how it goes!
Oh Wow! My house smells amazing! So, so tasty and so easy! I made fresh buns to go with it, it’s just so good. Was the perfect meal for a chilly Sunday. Thanks for yet another amazing recipe, Monique! 🥰
This is pretty good! I made a double batch and looked forward to eating it throughout the week. I tried making in the Instantpot and it stuck a bit to the pot, so will probably try via stovetop next time.
Thought this was just okay. Flavors didn’t develop enough and there wasn’t enough liquid. I used Pinot Grigio and cashew milk. I think more wine or traditional bacon added would have done it well
Thanks for the feedback! I haven’t had that problem with the amount of liquid, but totally fine to add more 🙂 And bacon, yum!
This recipe was easy and so delicious! Very flavorful. Will definitely make it again.
So happy you loved it, Lauren! 🙂
I made this in the Instant Pot, because I forgot to thaw the chicken the night before. I used whole chicken thighs and shredded them after cooking. It was so delicious that my toddler had two servings! Makes great leftovers! I’ll try it in the slow cooker next time.
Oh nice, glad it worked out!! And happy you and the little one loved it 🙂
This is an awesome dish! I followed the directions fully to see the results. Fresh herbs, slow cooker on low, seared the chicken. We’re gluten free and also went with the almond milk, and light on the onion (half). All good! Husband and son both loved it so this will go into my winter rotation.
I’m SO happy you tried and loved it, Andrea! Can’t wait for you guys to enjoy it again and again this winter 🙂
Can this be cooked in an instant pot and if so how long?
I haven’t personally done it but here’s a comment from another reader, Emily, who cooked it in an Instant Pot 🙂 “I made in the instant pot too! I sautéed the chicken and onions first in the bottom. Added the rest of the ingredients (minus flour + milk) and cooked for 10 minutes on high pressure, with a 10min natural release. Then did the flour + milk step and let it cook in the IP for a few more minutes with the peas.”
Such a delicious soup! I’m not a big pea fan so I used corn instead. Very good.
Can I substitute whole bone in chicken thighs?
Sure! You’ll just need to be careful about removing all the bones 🙂
Absolutely delicious! Quite a bit of prep time ( but in all fairness I did double it). Tasted like a lovely stew I had at a small countryside restaurant in France on a cloudy, cool day! Thank you for this recipe- its a keeper! 😋
Making for second time today as listed except for adding the carrots and potatoes at the halfway mark so they stay firmer. Served with day old crusty loaf . Family loved it including my two little picky eaters.
Delish! I’ll be adding this to our winter rotation and doubling it because everyone wanted seconds.
I made this tonight and it was so delicious! Very reminiscent of a chicken pot pie filling. I followed the recipe exactly, until I realized my milk was bad and ended up using a little half-and-half instead. It was so flavorful and even my 4 year old loved it! Will definitely be making this again!
I plan to try this recipe this week. I have a couple of questions. If I wanted to replace the potatoes with noodles, when would I add them? Also, is there a low-carb replacement for the 1/4 cup of flour? Would Almond flour work? It sounds too delicious not to try. Thank you for this recipe.
Hi, Denise! You know, I haven’t actually tried adding noodles to this one so I’m not totally sure. You don’t want them to overcook so maybe try adding them towards the end. As for the flour, I know that a GF all purpose flour would work but I don’t think almond flour would work well to thicken it–sorry!
So good and pretty easy to make! The whole family liked it, so that’s always a win. I made it on the stovetop and used dry herbs since I didn’t have fresh on hand. Also subbed a couple tablespoons of arrowroot powder instead of the flour and that worked too!
Thanks for another great recipe!
Yay! I’m so glad you loved this one 🙂 Thanks for the review, Bridgid!
O.M.G. this recipe is amazing!! Definitely worth the wait to slow cook for 7 hours. I used the slow cook feature on my instapot and it worked great. Can’t wait to make this again!
So glad it was worth it!!
This looks amazing but my family doesn’t like peas do you think celery would be a good sub and should I add it at the same tie as the carrots?
Sure! And yes same time as the carrots 🙂
Soooo tasty!!! My slow cooker was too small so I did it in my Dutch oven. It was delicious. Another hit! Thank you.
Great call. Happy you loved it!
This is…THE BEST! So much flavor. The definition of comfort food and it’s healthy. My husband gives his stamp of approval too. I usually use low sodium chicken broth for soup but have been finding that it’s a bit bland so used regular this time and it’s the move. Thank you!
So glad to hear that, Lianne! Thanks for leaving a review 🙂
This stew is absolutely delicious!!! I seared the chicken thighs and threw them in the crockpot whole. I figured they’d be easy enough to shred when done. I sauteed the celery (added), carrots, onions, garlic, and fresh herbs to bring out the flavors before adding to the pot. I thickened with half and half because that’s what I had. I LOVED all of the flavors and will definitely be making this again!! Thank you for this recipe Monique! This was my first one from your website but will check into others. :o)
Oh I’m SO happy to hear you loved it, Kim! Thank you! And can’t wait for you to try more of my recipes 🙂
Another great recipe! I added some celery and made 1.5 times the recipe so I would have leftovers. It worked perfectly!
Hi there:) making this delicious stew today for dinner tonight and all I have is boneless skinless chicken breasts on hand is that ok to use?
Thanks;
Sandy Schoenig
Sorry I’m late! You can definitely use them, I just personally prefer thighs because they’re super flavorful and moist.
So yummy and so easy…made the house smell amazing. This stew tastes like turkey dinner in a bowl, my family loved it. Definitely on the weekly rotation
I’m so glad you all loved it! Thank you!
Amazing recipe. I don’t have a slow cooker so I use my Le Creuset pot and leave it for about 6 hours on low in the oven. It’s a 10/10 and a weekly hit in our household 🙂
Nice! So glad to you all love this recipe — thank you!
This is such a wonderful recipe!! Slow Cooker White Wine Chicken Stew will definitely be on my winter rotation of meals. Thanks Ambitious Kitchen!
Aw I’m so glad! Happy you’re loving it 🙂
Followed it as printed,apart from making a flour and butter roux,and the liquid from the pot,plus a bit of milk. Boiled this to cook flour out,then added to stew at the end,with peas. Absolutely fantastic flavour,looked exactly like pic,which is why I chose this recipe,looked inviting. Used a chicken stockpot as didn’t have my own stock Perfect!
So happy you loved it, Dawn! Thanks so much for leaving a review 🙂
This looks absolutely wonderful! I plan to make soon looks sooo yummy Thank You Monique ♥
You’re welcome! Hope you enjoy it 🙂
So good!! I made this exactly at instructed – with the exception of adding celery. It’s definitely going into the rotation! The perfect wholesome family winter meal. The only thing I will change is going for chicken thighs to chicken breasts (which my husband isn’t pleased about). The flavor was delicious; it just took me 45-60 minutes to remove most of the fat from the thighs. Hopefully the breasts will be just as good!
I’m SO happy you enjoyed this one, Catie 🙂 I personally prefer the flavor of thighs but I think breasts should work just fine!
Would this turn out well if pressure cooked? And if so, how would you recommend doing it?
Nevermind! I found the other comments about this.
Nice! Glad you found it 🙂
Thank you so much for posting this fabulous recipe!!! My family LOVED it! This will definitely be a dish that I make again and again! I used my own home made veggie stock instead of chicken and I substituted the fresh carrots for frozen peas & carrots and didn’t use rosemary (my family doesn’t really like it!) But other than that I followed your recipe and it was quite tasty!! I made biscuits and it was a hit with everyone!! YUM! YUM! YUM! Sometimes you want something other than beef stew and this is excellent!! Thank you so much for sharing this recipe!
Aw thank you so much, Lina! SO happy you all love it 🙂
This was a fantastic recipe! So easy to make and very flavourful. Thank you for sharing this recipe.
Thank you! I’m so happy you enjoyed it 🙂
This is now one of our favorite recipes and wonderful on these cold days. I did modify the recipe by making a roux and ladeling the juice from the crock pot into the roux and I used twice as much heavy cream just because it needed to be used. Thanks so much for the recipe.
I’m so glad you love this one! Glad to hear that worked well 🙂
Delicious! This recipe is such a nice change from the standard beef stew. I’ve made this more than once now and it is so good! Very flavorful and great as leftovers.
The flavor on this was fantastic! So delicious and comforting! It was also incredibly easy; peeling and chopping the herbs was the “hardest” part. This will definitely be going in our cold weather meal rotation. The only thing I changed was adding in about an extra cup of chicken broth towards the end after the milk, just because I like my stews on the soupier side.
Nice!! Such a cozy meal, right? Thanks, Katy 🙂
Hey! I really loved the flavor of this but when I cooked it in the crockpot all of the liquid reduced so I didn’t have any liquid left over to make it creamy… any idea how I can try again and have it be a stew?
That’s so strange, sorry to hear that! It definitely shouldn’t have completely cooked off… What setting did you cook it on and for how long? You can definitely add more chicken broth if needed.
We enjoyed this recipe the first time and we made it again. Perfect for a cold winter night’s dinner!
I’m so happy you love it, Rachel! Such a cozy meal 🙂
Do you know the sodium content in a serving?
We don’t calculate sodium content because it can vary significantly based on the brands of ingredients you use. Sorry! I suggest using a low-sodium chicken broth if you’re trying to keep it lower sodium 🙂
I modified nothing apart from the pounds into grams ,(I’m in Australia).. Ansolutely delicious, so flavoursome and despite quite a lot of ingredients, they were simple ones and once it was in the slow cooker it was basically done. You must make it. With our winter coming on it will be a regular.at our house.
I’m so happy you loved it, Colleen! Yes it’s such a great cozy recipe for the winter ☺️
Absolutely fantastic recipe! My entire family loved it. My husband actually asked if we could make this a staple. 😊
could you use chicken breasts instead.
Sure! I prefer the flavor boost + texture of thighs but breasts will work just fine 🙂
I wanted to love this, but I just did not like the overall flavor. I added mushrooms as someone suggested, which gave it an earthy flavor. I might try it again without mushrooms.
Hi, Brenda. Thanks for the feedback. Let me know how it is without the mushrooms!
So I veg’d this out with mushrooms, chickpeas ‘n homemade veg broth, and it was good but needed almost double the broth to get the potatoes to cook? Once I doubled up the broth n spices and got the potatoes done, pretty yum! Even better with cheddar biscuits. 😉
I didn’t have time to slow cook for 7-8 hours so I slow cooked it on high for 5 hours and on low for 1 hour. I sautéed the onions first. I used Chardonnay and whipping cream. I doubled the recipe and made this for Easter dinner. Chopping up fresh thyme takes a long time for me but it was worth it. Excellent recipe!
So glad that all worked well, Cathy! Sounds like a perfect Easter dinner 🙂
Hi I’m going to make this tonight for dinner and I was also wondering if you can can this is canning jars? Please let me know
Hi, Patricia! I’m not quite sure since I don’t can my recipes, sorry! I bet you can but would recommend googling specific canning instructions 🙂
Very good recipe. I didn’t use fresh rosemary and thyme, as I didn’t want to make a grocery trip for them. Used 2 tsp dried rosemary and 1 tsp ground thyme, and was delish. A bit of extra white wine and extra peas (because I love them) worked well.
My super picky family liked it very much and I’ll definitely make it again.
SO happy the whole fam loved it, Cheryl! Yay!!
Excellent recipe! Flavorful and filling..reminds me of a delicious pot pie without the crust. I added fresh mushrooms and doubled the wine (as suggested in your comments), My husband thoroughly enjoyed this and suggested putting it in our meal rotation!
Oh totally, that’s a great comparison! So glad to hear you both loved it. Thanks so much for commenting 🙂
Can I use a rotisserie chicken for this recipe? Looking to save some time.
Hi, Kellie! Technically it’ll work but the rich flavor comes from everything stewing together for a long time, and I think the rotisserie chicken will overcook if it’s slow cooked for that long. But let me know if you try it!
This was just okay really. It didn’t taste bad or anything. Everyone ate it, but no one was overly enthused about it. Tasted okay, but was a pretty run-of-the-mill stew, nothing special. First recipe i’ve tried on this site that I won’t make again. Everything else I have loved.
Sorry to hear it didn’t wow you! But thanks for the feedback 🙂 Were there any particular flavors you’d dial back or turn up?
This was really, really delicious! I forgot to set it up in the slow cooker so I cooked in the Dutch oven and it came out perfect. Will be a repeat in our home!
Perfect! So glad it was a hit!
I made this only I substituted heavy cream for the almond milk and used a creuset so I made it in just under two hours. It was absolutely delicious.
Do you have the recipe option for the instant pot?
I actually don’t have an Instant Pot so no, sorry!
This was a bowl of pure, delicious comfort ! The flavors were amazing! I used chicken breast and sauteed my veggies, herbs and then simmered with wine before adding it all together. I cut my veggies really small but they were still a bit too firm for my liking. I may do this in the Dutch oven next time ( and there will be a next time soon).
Sooo glad you enjoyed it, Rachel! I think it’ll work well in a Dutch oven, too 🙂
The family loved this recipe tonight. It was simple flavours and suited everyone’s tastes. Used 12 chicken drumsticks and removed the skin. Seared them in the cooker in batches, then added other ingredients and cooked for 4 hours on high. Meat was falling off the bone. Used standard powdered stock, but this lacked a little depth of flavour. (Next time I’ll use homemade stock concentrate). Only used 3 potatoes and 2 small carrots (due to space in the cooker) and it wasn’t enough. Stew had too much chicken and not enough veg. Used extra 4 cloves of garlic and used 1 zucchini at the end instead of peas. End result required salt, as I didn’t add it in the beginning when searing the chicken. Served with cheesy dumplings. Big thanks!
Thanks for sharing all that you did! Happy it turned out amazing and that your fam loved it. I need those cheesy dumplings!!
This was delicious! Mine came out super thick after adding the flour mixture so I added another cup of broth! Delicious recipe!
I didn’t see in the step by step directions when to add the wine. When does that get added? Thanks.
Hi! It’s listed in step 2 🙂 Enjoy!
Sadly, my family and I did not like this. I followed the directions and think that it just didn’t hit our tastes. We do have picky eaters, so could be more of an us thing.
Hi, Kate. Thanks so much for the feedback. Sorry you didn’t love it!
SUPER easy to put together. This is one of our go-to recipes!
I’ve put it in before bed so it’s ready in the morning to travel with me.
THANK YOU for another great recipe!
Aw thank you, Joy! So glad you love this one!
Tried this recipe today and let me tell you… it was a hit! Two picky eaters finished two bowls each! Only thing I did differently was to add basil instead of the other two herbs – and kept the oregano. I also had “toppers” such as shredded cheese, avocado, cilantro, chives and sour cream for each to ” dress” their bowls. Thank you so much for such a delicious and easy recipe!!
Love that! So glad it was a hit – great idea to add some fun toppings 🙂
I think I personally put too much rosemary in so need to be more mindful of that. Also, I didn’t really have any kind of broth. Not sure if I put in too much chicken or if it was because of the chicken breasts instead of thighs?
Hi! This is meant to be a thicker stew, so you won’t have a ton of liquidy broth at the end. The chicken breasts may have also been larger and over 1.5 pounds of chicken which could have contributed!
Great recipe, thanks for sharing!
Thanks so much! SO glad you’re enjoying this recipe 🙂
Slow cooker season is my favorite! I can’t wait to try some of these recipes.
AH, SAME! Can’t wait to hear how they turn out for you!
I sauteed the chicken in olive oil then threw everything in my instant pot. Turned out great. Next time I would use less potatoes and add some celery. I also added a bit more Worcestershire and balsamic. It is hearty and delicious. Will make it again.
So happy to hear that you are loving this recipe, Carrie!
Hi,
Can I make this as a Freezer meal and instead of cooling and freezing, can I just brown the chicken and add all of the ingredients to a freezer bag and throw in the crockpot to cook?
Thanks
How do you think it would taste with coconut milk instead of almond milk?
This was delicious! I think next time I’ll add more chicken broth as I like more liquid in my stew! I also added frozen corn at the end! I am dairy free due to allergy and it was so nice to have a recipe I didn’t have to adapt!
YAY! Happy to hear it came out great 😊
This was SO GOOD! I’m on the WW program so I’m always on the lookout for recipes that don’t use up a lot of my points, but are satisfying, healthful, and tasty, and this fit the bill to a T.
I did have one unfortunate mishap (my own boneheaded error!) – I went to check on the slow cooker and discovered that it had somehow gotten set to low instead of high (I didn’t have time to cook on low today). So I turned off the slow cooker and dumped everything into a dutch oven on the stove and finished it off there. It was fine!
Adjustments I made:
I used chicken breasts (what I had)
Definitely used the wine (LOL)
Used the dried Italian seasoning (Penzey’s blend) because I was pressed for time and needed my seasonings NOW
Used low fat milk in the thickener – worked perfectly
Completely forgot the peas (which was disappointing because I love peas)
It came out great. Would have been better with peas, but still great. Hoping that next time I’ll have a little more time in the prep so I can get the fresh herbs in there.
Best of all, I planned out my points to be able to have 1.5 servings because I’m often not satisfied with serving sizes in recipes. In this case, I was MORE than satisfied with one serving, so we have enough left over for a whole other meal. WIN!
Love this recipe, thank you. I’ll make it again for SURE.
Ahh! This is amazing, Mindy. SO happy you’re a fan of this recipe ❤️
Hi! Would this freeze well?
Hi, this looks delicious! I am going to give it a try. Do you think to it would be ok if I used already cooked shredded chicken I already have on hand? For an even quicker dinner with lots of family and lots to do lol.,.. just wondering if skipping the chk step is worth it? What do you think?
Yes, absolutely. I would just make sure it is seasoned to your liking or you may need to add some additional seasoning to the stew. Enjoy!
I made this for dinner tonight and I liked how it turned out. I followed the recipe completely except I substituted cream in place of the almond milk. I think the cream really thickened it more so next time I probably would use less cream or thin it out with the chicken broth. It was very tasty!
Yum! Happy to hear you enjoyed this recipe
This recipe is amazing! Why have I never thought to put chicken in stew?! Thank you to those who commented with instant pot directions- I am not good at figuring that out. The day before making I cut up the onion, carrots and potatoes. I laid out the chicken. Cut up and sauteed the chicken with the oil in the instant pot. Once mostly cooked on the outside I added the onion and garlic for a few minutes. Then I added the white wine to deglaze briefly before adding rest of ingredients- minus the milk, flour and peas. Set on pressure cook for 10 min and let release for 10. Ended by hitting sauté again and adding milk and flour and stirred then added peas. Served with crusty French bread. Comfort at its best!
Yumm that sounds amazing! SO happy you’re a fan and enjoying this recipe ❤️
This was a hit with my family – will be put into regular rotation!
Love this! Happy to hear it came out great and was a hit ❤️
This recipe turned out amazingly. The only thing I did differently was sear the chicken thighs whole and let them fall apart in the crock pot. By the time I was done just mixing the stew was enough for everything to come apart.
Yummm sounds amazing! SO happy you’re a fan of this recipe 😊❤️
This looks amazing. Any types on does and don’t for doubling the recipe? We are a family of 7.
You should be good to double this! Just make sure your slow cooker pot is big enough 🙂 Enjoy!
Made this today. It was the first day our weather turned cold in Ohio. I actually snowed for a couple hours. This stew really warmed us up and let me say it was outstanding. The fresh herbs really make the dish and I wouldn’t consider making it without them. I browned chicken leg quarters, simmered the rest of the ingredients , then boned the chicken an returned to the pot. We had corn meal muffins from scratch to go along side. I would make this for company!
Ahhh this is amazing! So happy to hear it came out great and everyone enjoyed it ❤️
This was delicious. Definitely use boneless skinless chicken thighs, it was worth the work of doing that myself. The gravy was beautiful. I didn’t have rosemary, used regular milk & omitted the peas. Next time I will add mushrooms. I also think a bit of Dijon would work wonderfully. Tasted excellent the next day as well!
Yummm! Glad you are enjoying this recipe. Leftovers are the BEST! 🙂
Used dried herbs. Wonderful stew. I recommend making a double batch and freezing some for a easy meal later. Great recipe.
So happy to hear this. Glad you are enjoying this recipe 🙂
I absolutely loved this recipe! It was so flavourful and really easy to make! I only had chicken breast so used that instead and also included some bacon medallions. I used cornflour instead of the almond milk and flour, but everything else stayed the same. Such a great recipe for a cold night, proper comfort food!
So happy to hear this. Glad you found this recipe and are loving it!
The garlic was overpowering. I would usually cook the garlic and onion with the chicken before putting it in the slow cooker, but followed the recipe. I used garlic from my garden, and so glad I used just 3 cloves instead of 6 (they were quite large). Don’t think I’d make again without some adjustments.
Made this for me and my husband and it turned out great! Very easy to make, I even added celery because I had some left over from Thanksgiving. Perfect dinner for a cold night and healthy!
Yum! Love this, so glad this recipe is a hit for you and your husband ❤️
The recipe was easy and the soup is super hearty, making it a great winter meal. However, the flavors just didn’t hit like other AK recipes I’ve tried. It was quite bland despite following the recipe to a T. I ended up adding extra garlic, paprika, red chili flakes, lemon, and liquid aminos to kick it up a bit. It was satisfying and filling so I’m not disappointed, just might try something else next time.
I am so sorry this recipe did not turn out as you had hoped.
LOVED LOVED this! The *only* change I made was to be too lazy to cut up the chicken thighs I had so I just pulled off the skin and seared the thighs whole and then put them in the slow cooker with everything else. Amazing how this thickened up at the end! I’ll definitely make this again – maybe add mushrooms next time?
YUM! Mushrooms would also be delicious in this recipe. This is the best dinner, so glad you enjoyed it 🙂
I made this stew from scratch, I used chicken mini fillets, spring onions, carrot, turnip, and cabbage, white wine and stout, I allways leave all stews and soups overnight..it tastes wonderful and great for cold weather.
YUM! So glad you are loving this recipe, Colin. The best for these cold, winter days 🙂
This was absolutely wonderful! Huge hit at our house, will make again for sure.
This was absolutely delicious! I made it for my husband and I but am going to make it for a company lunch this Sunday. Didn’t change a thing, everything was perfect!
This got 5 stars from everyone at our laid back Christmas dinner! So easy to make by adding it all to the slow cooker. I had to cook on high for 4.5 hours due to timing and the flavor was still amazing (there was a note about cooking on slow for better flavor.) This is the perfect, creamy, stick to your bones for a chilly evening! Highly recommend!
Love this. Made this today for the first time. I used Cup 4 Cup GF flour and GF soy sauce instead of Worcestershire sauce and it came out great. Already planning to make it again to bring to a friend.
The main take away from making this recipe is next time I will sauté the onions! I learned my slow cooker lesson. That would make it so much better. I will give it another try, because it was very close to being a keeper if it wasn’t for so much onion flavor, they need to be mellowed. Thank you!
Oh my god this is amazing! I put it probably even more of the spices and herbs than the recipe called for and it’s just such a flavorful stew! My husband thought it only got better on the 2nd and 3rd days as we ate leftovers.
Wow this is so good! I tried it and it came out so nice. Thanks guys
What kind of dry white wine do you recommend please?
Thank you !
Any type of dry white wine will work, I don’t have a brand preference!
This was super easy to prepare and a hearty, filling, tasty dinner. It was a little bland but I attribute that to the fact that I cooked on high due to time constraints and used dry Italian herbs. Next time I will make as recommended – fresh herbs and long & low cooking time – I am sure that will elevate from very good to delicious!
Fresh herbs definitely make a big difference. Glad you enjoyed it though 🙂
So delicious!!!! It’s lighter than beef stew….but deeper in rich flavors! Modifications: we added beef better than bouillon to add to flavor; seasoned the thigh meat with onion salt, garlic powder, paprika, cumin, johnnys seasoning and Trader Joe’s everything but the elote; added bay leaves; doubled the broth.
Followed the recipe other than minor additions and it’s our new favorite meal! I’ll post pics tomorrow to my insta!
Hi can you use fresh green beans and when would you add them? Also can you make the day before you want to serve? Would you just save the last step,or just reheat
Thank,you
Absolutely Delicious! – my family loved this meal. The fresh herbs make a big difference. This will be staple recipe for our family. Thanks for another delish recipe.
Aw yay! So glad this recipe is a hit ❤️🙂
This is so good! I made mine on high in my crockpot for 5 hours and there was hardly any liquid left, so I made a slurry on the stove with almond milk, a little better than bullion vegfie broth, wine, salt and pepper and added it to the stew and then added the peas. Delicious! Will definitely make this again.
I make it exactly as the recipe says and it’s great. Except I don’t take the time to brown the chicken first or cut up the thighs and it still turns out perfect. Sometimes I use heavy cream or half and half instead of almond milk. Even My kid who has sensory issues and doesn’t like anything loves this stew. I make it once a month now.
Do you stir after you add the veggies in too, prior to the hours of cooking? Or just leave them on top of the chicken mixture? Thanks!
Could you tell me how to cook this without a slow-cooker? Thank you
I haven’t made this on the stove, but I am sure it is possible, you would just need to adjust the timing a bit. Enjoy!
This recipe is delicious and perfect for winter! Twice this January I’ve made it for my dinners for the week and I keep going back for more
This is a keeper! I made mine in my Dutch oven…..and the only thing I did different was to slice my onions and caramelize them after browning chicken! It was delicious and everyone loved it! I have made this before and will definitely keep it in my menus! Thank you!
This is great! SO glad you are enjoying this recipe!
If using an Instant Pot, will the wine still cook off?
Yes, as long as it gets hot enough and you are looking for a long enough time.
Can I make this in a Dutch oven pot? What temp and for how long?
Made this for dinner last night and it was amazing. So flavorful and even my “I don’t like chicken/beef stew” boyfriend ate two bowls! I will definitely be putting this in my comfort food rotation, especially on days when I don’t have time to stand over the stove for an hour to make dinner. Nothing better than being able to use my slow cooker!
The only modification I made to the recipe was that I added some celery I had in the fridge. Otherwise, perfect! Thanks AK team 🙂
Made this recipe tonight and loved it!! Will definitely be making it again.
Yay! Happy to hear it came out great and that it is a hit ❤️🙂
This stew was terrific. I made it in my Instant Pot so I could saute the chicken and slow cook all in one. Also used bone-in thighs. I cut up the meat that was easy to remove before sauteing. I removed the bones after a few hours and added the meat from them back in, This stew may replace beef stew for me — cheaper, easier and healthier — possibly tastier!
This was great, whole family enjoyed it, kids included.
Always enjoy your recipes, thank you!
Has anyone made this in an instapot?
Amazing stew- followed the recipe to the T. Hearty, filling and delicious. Thanks!
Excellent! So glad you loved this recipe and it turned out great!
This recipe is perfection in a bowl. Your suggestions really nailed it—searing the chicken, using heavy cream. I used 2.24 lb chicken because I had it, bumped up the liquid a bit, used two carrots and some chopped rutabaga. It was ready in my slow cooker after six hours on low. We served with popovers. YUM!
My husband made this for supper tonight and it was absolutely delicious.
It will definitely be a permanent recipe in our winter comfort food meals.
Perfect! So glad that this recipe is a hit and that you are both enjoying it ❤️
This recipe is delicious! Being patient pays off. The the veggies are all perfectly done, the creamy broth with that background freshness from the white wine, just right. The thighs are tender and shredding just from stirring at 7 hrs. I used the 1/2 cup of white wine to deglaze my skillet after browning the chicken. So glad I captured that extra flavor.
It makes plenty, so after freezing some portions we can look forward to a quick and cozy bowl next week or next month. Yum!
Perfect! So excited to hear that this recipe turned out great and that you are loving it. It’s simply the coziest and definitely a favorite in our home ❤️
PHENOMENAL! Perfect rainy day stew. I sautéed the chicken first and then the onions in the chicken fat before putting into slow cooker, and added mushrooms. The herbs really made it. Go make it creamier I blended about a cup of the carrots potatoes and mushrooms when it was almost done. I used half and half instead of almond milk and didn’t need the whole portion – I suggest if you use whole milk or cream you reduce the amount by half as it didn’t even need the whole amount. Will make this over and over!
Perfect! Thank you for sharing, glad you loved this recipe ❤️
Has anyone substituted the the russet potatoes for sweet potatoes? Just curious if the consistency. Thank you
I don’t like the taste of wine when I cook. What can I substitute the white wine with instead? Thank you!!
feel free to use more chicken broth in place of the wine.
The concept is good with a few changes. 6 cloves of garlic is WAY too much. I put in 4 and that was overwhelming. I don’t like the combo of rosemary and thyme. I would use different herbs.
Thanks for your feedback, feel free to adjust the seasonings to your liking.
It is absolutely delicious. In my crockpot I cooked it for a little bit shorter than in the recipe, abour 6,5 h on low. Everything was so soft that it started breaking apart. This is perfect dinner for the colder days of the year
Ah this is the absolute best! Glad it turned out great for you and you’re loving it ❤️
So delicious!!! I made this using my Instant Pot. I didn’t have time to have it cook for 7+ hours as suggested, instead I cooked it for 4 hours. Regardless, it was amazing. Definitely will be making it again.
Hi, Can you make this recipe ahead and freeze it? If you can, is there some specific instructions. Thanks
It is also listed above, but let the healthy chicken stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. To reheat, let the stew thaw in the refrigerator overnight before heating it in the microwave or on the stovetop. Hope you enjoy this recipe!
What wine did you use,? Is cooking wine acceptable?I’m not a connoisseur of wines.
Last time I cooked, let the salesperson help me choose a white wine for cooking with fish. I thought it tasted horrible.
What’s a good dry white.
How much oregan?
Thanks. Sounds like a keeper. Looking forward to making it
My computer won’t let me go over 3 stars for some reason.
Hi Tracy – Absolutely! You want to make sure you cook the alcohol off properly so you are just left with the delicious flavor that the wine brings to the dish. Any type of dry white wine will work, I don’t have a brand preference! The full recipe is on the recipe card above. Hope you enjoy this recipe 🙂
such an easy meal and very good, chicken thighs are so easy to use. Hubby loves this one, pair with a salad and you’re done! I like to add sliced mushrooms. One tip on adding the flour/milk mixture. –I warm the milk and add to a mason jar with lid and shake the lumps of flour out. Rose wine also works well if you don’t have white wine.
Ah this sounds amazing! So glad this recipe turned out great for you and I appreciate the tip about the rose!
Do you have a preferred dry wine that you use? I’m considering using sherry cooking wine, but was curious what your thoughts would be on that?
I don’t, I usually use whatever dry white wine I have on hand. I haven’t tried it with sherry cooking wine so I am not sure. So sorry!
This recipe was true comfort food!
I browned the potato chunks after I got some browning on the chicken, so the potatoes were a bit caramelized. That made this even more delicious!
YUM! I am so glad you’re loving this cozy stew and it turned out great for you ❤️
I love this recipe! I always come back to it, and have made it three time already! It’s nice to have a flavourful chicken stew without being too heavy, creamy or tomato-y. Highly recommend this! And definitely recommend adding in mushrooms. Thanks so much for the recipe ☺️
So happy to hear that! Love this one for a cozy weeknight dinner 🙂
Oh so very delicious I did add just a small touch of curry though but what can I say but yummmmm
Oooh that’s an interesting addition! So glad you enjoyed it 🙂
The flour/milk mixture, in my opinion, completely ruined the dish. Prior to adding that, the flavours were amazing but the flour/milk mixture completely changed the whole dish. I very much regretted the flour/milk as feel it ruined the meal
Oh no, Emma. I am so sorry to hear that, it is only supposed to thicken the broth, maybe you added too much? I will say, the soup will do fine without it, so you could leave it out if you prefer.
A tip for thickening…if you add the cut veggies to the crockpot first, you can sprinkle the flour over them, tossing well. Then add the chicken, broth, etc. The flour will not clump and it comes out perfect without having to mix and add it later.
Great tip, thanks for sharing, Shannon!
It was just ok. Kind of boring. Tasted like potpie in a bow..
Sorry to hear you didn’t love this soup. Did you change anything about the recipe?
I’ve made this about 5 times now and keep coming back to it. It’s lovely and tasty and filling but surprisingly light for a slow cooker meal. My family is always happy to see this cooking away! Thanks for a delicious, economical recipe.
YUM! Glad to hear you and your family are loving this recipe, Kat 🙂
This is the perfect warm, hearty fall soup!! It tastes like a hug in the bowl and your whole house will smell amazing. The flavor that comes from the fresh herbs is truly incredible. Don’t skip them!!
YESS! I love hearing this, Melyssa. I am so glad you are loving this soup and it turned out great for you ❤️
Such a great recipe! Just eating it now on this chilly fall day with some crusty French Bread! Thank you for sharing.
So good! Glad you’re loving this recipe and it turned out amazing for you 🙂
This recipe looks great and I am excited to try it for an event this week! I’m not much of a white potato person. What vegetable or squash do you think would be the best substitute for this. Cauliflower? Broccoli? Butternut or acorn squash?
Butternut squash would be delicious and so would mushrooms!
Can I make this in the Instant Pot?
I don’t have an instant pot, so I am not sure how it would turn out! Let me know if you end up trying it!
second time I’ve made this, first time round was nice upon trying but found it really leapt out flvour and texture wise after freezing then defrosting. like how lasanga is better the next day. anyways, absolutely love this recipe.
I thought this came out very well. I cooked it overnight and forgot to set my alarm to get up and shut it off so it cooked (on low) for a good 10 hours. I followed the recipe fairly closely except that I used gluten free baking flour instead of GF all purpose flower, and oat milk instead of almond milk, I also doubled the recipe. The flavor is an interesting mix of Italian seasonings, wine, and sweet(ish) gravy. If I make this again I will reduce the amount of flour, use fresh seasonings instead of dried, and reduce the cooking time to the suggested 7-8 hour. I might decrease the amount of wine as well. It’ll be interesting to see how the flavors change after the stew spends a few days in the refrigerator. All in all I’d call this one a keeper.
Yay! I am so excited to hear that you are loving this recipe and it turned out great for you, Lisa 🙂
We don’t have a slow cooker, would low heat in a Dutch oven work? Probably just a couple of hours in that case?
This can definitely be made on the stove but I haven’t tested the cook time so I’m not exactly sure how long it’ll take. Good luck!
Delicious, Kept your recipe as is. But we like spicy so I added 1-1.5 tsp red pepper flakes. Needed more saltt than what you called for bc I made my own broth but didn’t salt it. Otherwise, my family loved it. Now I’m saving it on my Pinterest page so I don’t lose it. Thank you!
So perfect! Glad you and the family loved this stew and it turned out amazing for you!
Hi, Can I make this with skinless boneless chicken breast?
Hi, Kelly! You can, but I prefer the texture of thighs because they’ll stay more moist. Chicken breasts can get a little tough. But they’ll work!
I’ve never cooked in a slow cooker before (I know, right?) so I’m used to tossing my proteins in flour before browning, or adding some to the fat right after browning, like a roux. That then helps thicken the gravy, and there’s no fiddling at the end. Is there any reason not to do the same when cooking in a slow cooker? Thanks!
I’ve never cooked in a slow cooker before (I know, right?) so I’m used to tossing my proteins in flour before browning, or adding some to the fat right after browning, like a roux. That then helps thicken the gravy, and there’s no fiddling at the end. Also, I deglaze with the wine and let it reduce a bit before long cooking. Is there any reason not to do these same things when cooking in a slow cooker? Thanks!
Are you saying you want to cook the chicken and deglaze the pan prior to adding everything to the slow cooker?
I followed the recipe exactly, cooking it on Low for 8 hours. The chicken fell into little dry bits and the carrots cooked so much that they had mostly broken down and disappeared when I stirred the milk/flour mixture in. The stew got so thick after adding the flour mixture and was very gummy so I added another cup of broth but it was still really really thick. Texture problems aside, the stew was fairly bland as well. I added another tablespoon of balsamic at the end after tasting, but it didn’t make a big difference. Maybe some lemon would be better?
Hi Michelle – Sounds like the carrots might have been cut a bit small. What type of chicken did you use? Usually it is perfectly tender after 8 hours on low.
This is delicious, a perfecct cozy fall or winter meal! I didn’t have almond milk but I did have half and half, and to make it gluten free I substituted cornstarch for the flour. Otherwise I made it exactly as written. This one is going into my favorites file!
Amazing! So glad you loved this soup and it turned out great with you subs!
This was incredible. Smell drove us crazy waiting until time to eat. Highly suggest if you cook on low to not add yukon gold until after 4 hours or the are too soft.
WOO! SO glad you’re loving this recipe and it turns out great for you, Tammy ❤️
Very good, other comments likening it to chicken pot pie are apt. The only change I made to the recipe: I used a bit of red wine vinegar and lemon juice when I was out of balsamic, also adding a slight dash of temari (gluten free soy sauce) adds just that right bit of rich umami-ness to round it out. I may even add some dehydrated and powdered mushrooms next time to even further amp up the flavour. Also a great suggestion is to serve this in oven safe soup mugs topped with puffed pastry brushed with a little egg wash. Then you can break the pastry topping with your spoon to get at the piping hot soup below for a pot pie esque experience. But very good recipe. Like many others I made this on the stovetop in a heavy bottomed pot as I don’t have a slow cooker. 5 stars!
Great! So glad this turned out great for you!