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Slow Cooker White Wine Chicken Stew

Slow cooker white wine chicken stew with tender chicken thighs and a golden, Dijon-tomato broth. Cook low for 6-7 hours, then thicken with a cornstarch slurry for a stew that clings to every bite.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in chicken thighs
Vegetables
  • 2 cup cremini mushrooms, halved
  • 1 cup pearl onions (fresh or frozen)
  • 3 carrots, sliced
  • 4 garlic, minced
Stew base
  • 1 cup dry white wine
  • 2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
Herbs
  • 2 sprig fresh thyme
  • 1 sprig fresh rosemary
Thickener
  • 2 tbsp cornstarch
  • 2 tbsp water
Finish
  • 2 tbsp unsalted butter
  • 1 fresh parsley and crusty bread for serving
Seasoning
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  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. Whisk together the dry white wine, chicken broth, tomato paste, and Dijon mustard until smooth, then pour it over the chicken and vegetables.
Slow cook
  1. Add the thyme sprigs and rosemary sprig to the pot so they sit in the wine broth.
  2. Cook on Low for 6-7 hours (or High for 3-4 hours) until the chicken is very tender, with a steady simmering look around the edges.
Thicken and finish
  1. Stir cornstarch and water together, then pour the slurry into the stew and mix until no lumps remain.
  2. Cook on High for 20 minutes until the broth thickens enough to lightly coat a spoon.
  3. Remove the herb sprigs, then stir in the unsalted butter at the end until melted and glossy.
  4. Season to taste and serve with fresh parsley and crusty bread for dipping.

Notes

For the best texture, keep the stew covered during the full Low cook time so the chicken stays tender and the broth turns flavorful. Store leftovers in the refrigerator up to 4 days; freeze in an airtight container up to 2 months (thicken again with a splash of broth if needed after thawing). For a gluten-free option, serve with crusty gluten-free bread or omit bread and spoon the stew over mashed potatoes instead.