Print

Print Recipe

A creamy yet light slow cooker chicken stew with fresh herbs, potatoes, carrots, peas, and a splash of dry white wine; naturally gluten free and dairy free, perfect comfort food for chilly days.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Freshly ground salt and pepper to taste
  • 2 cups chicken broth
  • ½ cup dry white wine (or extra broth as a substitute)
  • 1 tablespoon Worcestershire sauce (check gluten-free if needed)
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 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 sliced on the diagonal (about ½ inch thick)
  • 1 pound Yukon Gold potatoes, diced into ½ inch cubes
  • ¼ cup all-purpose flour (or gluten-free all-purpose flour)
  • ½ cup unsweetened almond milk (or heavy cream or regular milk for richer stew)
  • ⅔ cup frozen peas

Instructions

  1. Cut chicken into 1-inch pieces; mince garlic; cut onion into chunks; peel and slice carrots on the diagonal (about ½-inch thick); dice Yukon Gold potatoes into ½-inch cubes.
  2. Heat 1 tablespoon olive oil in a large skillet over high heat.
  3. Add chicken to the hot skillet, season generously with salt and pepper, and brown without crowding about 5–6 minutes until golden; transfer chicken to a 6- or 8-quart slow cooker.
  4. Pour in 2 cups chicken broth, ½ cup dry white wine, 1 tablespoon Worcestershire sauce, 1 teaspoon balsamic vinegar, 2 teaspoons chopped fresh rosemary, 2 teaspoons chopped fresh thyme, ½ teaspoon dried oregano, 1 teaspoon salt, and freshly ground black pepper into the slow cooker; stir to combine with the chicken.
  5. Add minced garlic, onion chunks, sliced carrots, and diced potatoes to the slow cooker.
  6. Cover and cook on low for 7–8 hours or on high for 4–5 hours.
  7. When cooking is finished, remove ½ cup broth from the slow cooker into a bowl; whisk in ½ cup unsweetened almond milk, then sift in ¼ cup all-purpose flour and whisk until smooth.
  8. Pour the milk-and-flour mixture back into the slow cooker, stir in ⅔ cup frozen peas, and cook uncovered on high for 15–20 minutes until the stew thickens.
  9. Taste and adjust seasoning with additional salt and freshly ground black pepper if needed.

Notes

Searing the chicken before slow cooking adds depth of flavor., Cook on low heat to allow flavors to meld beautifully, but high heat can be used for faster cooking., Whisk the flour and milk slurry with some broth before adding to the stew to prevent lumps and ensure smooth thickening., Use almond milk for dairy-free options or heavy cream for creamier stew., Can substitute gluten-free flour and check Worcestershire sauce for gluten to keep recipe gluten-free., Extra vegetables like mushrooms can be added if desired., Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months., Pairs well with toasted French bread, cornbread, crackers, buttermilk biscuits, or a fresh Brussels sprouts, kale, and apple salad.

Nutrition

Find it online: https://cozyovenkitchen.com/slow-cooker-white-wine-chicken-stew/