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Slow Cooker White Wine Chicken Stew

Slow cooker white wine chicken stew with tender chicken thighs and a golden broth thickened to a silky, spoon-coating texture. Cook on Low for 6-7 hours for deep French-American flavor with mushrooms, pearl onions, and herbs.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 6 bone-in chicken thighs
mushrooms
  • 2 cup cremini mushrooms halved
pearl onions
  • 1 cup pearl onions fresh or frozen
carrots
  • 3 carrots sliced
garlic
  • 4 clove garlic minced
white wine broth base
  • 1 cup dry white wine
  • 2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
fresh herbs
  • 2 sprig fresh thyme 2 sprigs
  • 1 sprig fresh rosemary 1 sprig
thickener
  • 2 tbsp cornstarch
  • 2 tbsp water
finish
  • 2 tbsp unsalted butter added at end
  • 0.25 fresh parsley for serving
  • 0.5 crusty bread for serving
seasoning
  • 0.5 salt to taste
  • 0.5 black pepper to taste

Equipment

  • 1 slow cooker

Method
 

Prepare the stew
  1. Season the bone-in chicken thighs with salt and pepper, then place them in the slow cooker along with the cremini mushrooms, pearl onions, carrots, and garlic.
  2. Whisk together the dry white wine, chicken broth, tomato paste, and Dijon mustard, then pour the mixture over the chicken.
  3. Add the thyme and rosemary sprigs to the slow cooker.
Slow cook
  1. Cook on Low for 6-7 hours (or High for 3-4 hours) until the chicken is very tender, with gentle bubbling and a deep golden broth.
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 thickened and glossy, with the broth visibly coating a spoon.
  3. Remove the thyme and rosemary sprigs, then stir in the unsalted butter until melted and smooth.
  4. Taste and adjust with salt and black pepper, then serve with fresh parsley and crusty bread for dipping.

Notes

For the best texture, keep the chicken undisturbed during the first Low cook so the thighs stay tender and juicy. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave until steaming. Freezing is not ideal because the cornstarch thickener can loosen after thawing, but it can be frozen up to 2 months—reheat and simmer briefly to re-thicken if needed. For a lighter option, use reduced-sodium chicken broth and cut the butter to 1 tbsp at the end.