Chicken · slow cooker · soup

White Wine Chicken Stew

It’s soup season and I couldn’t be more excited.

I’ve been waiting for this day for months. MONTHS! The 100-degree days have been long and excruciating here in Oklahoma.

Our first “major” cold front of the season blew in yesterday and dropped our lows into the brisk 50’s. It’s been a joy leaving the windows open and smelling the cold fresh air.

I celebrated the return of fall by making this exquisite slow cooker stew.

It’s filled with a lot of great ingredients like potatoes, mushrooms, carrots and peas. I used boneless, skinless chicken thighs for the meat since that cut of chicken is typically more flavorful. This stew was a treat, and tasted even better with buttered bread dipped into it.

I seasoned this stew to the moon: oregano, Italian seasoning, thyme, Worcestershire, and garlic powder were all used. It has a ton of flavor but one flavor doesn’t overpower the other. It’s a great hearty stew to keep for the colder winter months.

Enjoy!

White Wine Chicken Stew

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A hearty and flavorful stew made with chicken thighs, potatoes, peas, mushrooms and carrots in a rich white wine broth.

Ingredients

  • 1.5 lbs. boneless, skinless chicken thighs, chopped
  • 1 TBS. olive oil
  • 2 tsp. garlic powder
  • 3 cups chicken broth
  • 1/2 cup dry white wine, like Chardonnay
  • 1 TBS. Worcestershire sauce
  • 1 tsp. balsamic vinegar
  • 2 tsp. oregano
  • 1 tsp. Italian seasoning
  • 1 tsp. thyme
  • 1 large yellow onion, diced
  • 8 oz. button mushrooms, quartered
  • 1 lb. potatoes, peeled and cubed
  • 2 cups chopped carrots
  • 1 cup frozen peas
  • 1/2 cup milk
  • 1/4 cup flour
  • Directions

    1. Heat oil in a large skillet over medium high heat. Season chicken with salt, pepper, and 1 tsp. garlic powder. Cook chicken until browned, about 4-5 minutes. Transfer chicken into a slow cooker.
    2. Add remaining teaspoon garlic powder, oregano, Italian seasoning, thyme, chicken broth, potatoes, carrots, onion, mushrooms, Worcestershire sauce, balsamic vinegar and white wine to slow cooker. Cover and cook on low for 8 hours or until carrots and potatoes are tender.
    3. In a small bowl, whisk together milk, flour, and a splash of chicken broth. Stir into slow cooker with frozen peas. Return lid to slow cooker and continue cooking for 20-30 minutes and then serve.

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