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Slow Cooker White Wine Chicken Stew

Slow Cooker White Wine Chicken Stew with tender chicken thighs and a golden, Dijon-white wine broth. Slow-cooked low and slow, then thickened with a cornstarch slurry for a rich, spoonable stew.
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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: 520
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 clove 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 and crusty bread
  • 1 fresh parsley for serving
  • 1 crusty bread for serving
Salt and pepper
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 slow cooker

Method
 

Season and layer in the slow cooker
  1. Season the chicken thighs with salt and pepper, then place them in the slow cooker along with the halved cremini mushrooms, pearl onions, sliced carrots, and minced garlic.
  2. Whisk the dry white wine, chicken broth, tomato paste, and Dijon mustard together, then pour evenly over the chicken and vegetables.
  3. Add the thyme sprigs and rosemary sprig to the slow cooker, nestling the herbs into the liquid.
Slow-cook until tender
  1. Cover and cook on Low for 6-7 hours, until the chicken thighs are very tender.
  2. If using High instead, cover and cook for 3-4 hours, until the chicken thighs are very tender.
Thicken, finish, and serve
  1. Stir cornstarch and water together to make a slurry, then mix it into the stew.
  2. Cook on High for 20 minutes, stirring once or twice, until the stew is thickened and glossy.
  3. Remove the thyme and rosemary herb sprigs, then stir in the unsalted butter until melted.
  4. Taste and adjust seasoning with salt and pepper, then serve hot with fresh parsley and crusty bread.

Notes

Pro tip: If your pearl onions are frozen, add them straight in—no need to thaw—so they stay intact while the chicken braises. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth or wine if it thickens too much. Freezing is not recommended because the mushrooms and slurry-thickened broth can change texture. For a lighter option, use skinless chicken thighs and reduce the butter at the end by half.