Hearty and delicious slow cooker white wine chicken stew filled with fresh herbs, veggies and plenty of protein. Perfect for a cozy fall day.
Cook time: 7 hours 35 minutes
Serves 4
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
- 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, 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)
- ½ cup unsweetened almond milk (or heavy cream or regular milk will work)
- ⅔ 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, sear the meat. This should take about five to six minutes. You do not need to cook all the way through. 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 seven to eight hours.
- 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 to 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.
Recipe by Ambitious Kitchen