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Slow Cooker White Wine Chicken Stew

Slow cooker white wine chicken stew with tender bone-in chicken thighs, mushrooms, pearl onions, and a silky golden broth. Simmer on Low for 6–7 hours, then thicken with a cornstarch slurry for a stew-like texture.
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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 Season with salt and pepper to taste.
cremini mushrooms
  • 2 cup cremini mushrooms Halve before adding to the slow cooker.
pearl onions
  • 1 cup pearl onions Use fresh or frozen.
carrots
  • 3 carrots Slice before adding.
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 Use sprigs.
fresh rosemary
  • 1 fresh rosemary Use a sprig.
cornstarch slurry
  • 2 tbsp cornstarch For slurry.
  • 2 tbsp water For slurry.
unsalted butter
  • 2 tbsp unsalted butter Stir in at the end.
salt and pepper
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
fresh parsley and bread
  • 0.5 cup fresh parsley For serving.
  • 0.5 crusty bread For serving and dipping.

Equipment

  • 1 slow cooker

Method
 

Prep the stew base
  1. Season the chicken thighs with salt and pepper, then place them in the slow cooker with the mushrooms, pearl onions, carrots, and garlic.
  2. Whisk the white wine, chicken broth, tomato paste, and Dijon mustard until smooth, then pour the mixture over the chicken.
  3. Add the thyme sprigs and rosemary sprig on top for flavor.
Slow cook
  1. Cook on Low for 6–7 hours until the chicken is very tender.
  2. If cooking on High instead, cook for 3–4 hours until the chicken is very tender.
Thicken and finish
  1. Whisk the cornstarch with the water to make a slurry, then stir it into the stew.
  2. Cook on High for 20 minutes until the broth is thickened.
  3. Remove the thyme and rosemary sprigs, then stir in the unsalted butter until melted.
  4. Taste and adjust seasoning with salt and pepper, then serve topped with fresh parsley alongside crusty bread.

Notes

For the richest flavor, use fresh thyme and rosemary sprigs and avoid replacing them with ground spices. Refrigerate leftovers in a covered container for up to 4 days; reheat gently until steaming. Freezing is yes—freeze up to 3 months and thaw in the fridge before reheating. If you prefer a lighter option, use reduced-sodium chicken broth and add a bit more salt at the end only if needed.