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Slow Cooker White Wine Chicken Stew

Slow Cooker White Wine Chicken Stew with tender chicken thighs and mushrooms simmered in a golden white wine broth. Finished with a quick cornstarch thickener for a glossy, hearty French-American stew you can scoop with crusty bread.
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Prep Time 20 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in chicken thighs
Vegetables and aromatics
  • 2 cup cremini mushrooms halved
  • 1 cup pearl onions fresh or frozen
  • 3 carrots sliced
  • 4 clove garlic minced
Stew base
  • 1 cup dry white wine
  • 2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 2 sprig fresh thyme divided between sprigs
  • 1 sprig fresh rosemary divided between sprigs
  • 2 tbsp cornstarch
  • 2 tbsp water for slurry
Finishing and serving
  • 2 tbsp unsalted butter added at end
  • 1 fresh parsley for serving
  • 1 crusty bread for serving
Seasoning
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the bone-in chicken thighs with salt and pepper, then place them in the slow cooker. Add the halved cremini mushrooms, pearl onions, sliced carrots, and minced garlic around the chicken.
Build the wine broth
  1. Whisk together the dry white wine, chicken broth, tomato paste, and Dijon mustard until smooth. Pour the mixture over the chicken and vegetables so everything is well coated.
Add herbs
  1. Add the thyme sprigs and rosemary sprig to the slow cooker. Nestle them into the liquid for even flavor throughout the stew.
Slow cook until tender
  1. Cook on Low for 6 to 7 hours, or High for 3 to 4 hours, until the chicken is very tender. Check that the chicken easily pulls apart with a fork.
Thicken the stew
  1. Whisk the cornstarch with the water to make a slurry, then stir it into the hot stew. Cook on High for 20 minutes until the broth thickens to a glossy consistency.
Finish and serve
  1. Remove the thyme and rosemary sprigs from the stew. Stir in the unsalted butter until melted, then season with more salt and pepper if needed.
  2. Serve the stew hot, topped with fresh parsley, with crusty bread on the side for dipping.

Notes

For extra flavor, keep the slow cooker lid on during the Low/High cook so the liquid stays hot and the chicken turns tender. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth or wine if needed. Freeze for up to 2 months (thickened stews can loosen slightly on thawing—reheat and stir to restore). For a lighter version, use skinless chicken thighs and reduce the butter at the end to 1 tbsp.