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Slow Cooker White Wine Chicken Stew

Slow Cooker white wine chicken stew with tender thighs, mushrooms, pearl onions, and a golden Dijon broth. Cook low for 6–7 hours, then thicken with a cornstarch slurry for a hearty, stew-like texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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
Broth and seasonings
  • 1 cup dry white wine
  • 2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 2 tbsp cornstarch
  • 2 tbsp water for slurry
  • 2 tbsp unsalted butter added at end
  • 1 fresh thyme 2 sprigs
  • 1 fresh rosemary 1 sprig
  • 1 fresh parsley for serving
  • 1 crusty bread for serving
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 slow cooker

Method
 

Build the stew base
  1. Season the bone-in chicken thighs with salt and pepper, then place them in the slow cooker along with the halved cremini mushrooms, pearl onions, sliced carrots, and minced garlic.
  2. Whisk together the dry white wine, chicken broth, tomato paste, and Dijon mustard, then pour the mixture over the chicken and vegetables.
  3. Add the thyme and rosemary sprigs to the slow cooker so they steep in the broth as it cooks.
Slow cook until tender
  1. Cook on Low for 6–7 hours (or High for 3–4 hours) until the chicken is very tender and the stew smells fragrant.
Thicken and finish
  1. Stir the cornstarch slurry into the stew, then cook on High for 20 minutes until the broth visibly thickens and coats the chicken.
  2. Remove the thyme and rosemary sprigs, then stir in the unsalted butter until melted and the stew looks glossy.
  3. Taste and adjust seasoning with salt and pepper, then serve hot with fresh parsley and crusty bread for dipping.

Notes

For the best flavor, use bone-in thighs so the stew develops a rich body as it cooks; keep the herbs whole and remove them before thickening. Refrigerate leftovers in a covered container up to 4 days; freeze up to 3 months (thicken before freezing for best texture). For a lighter option, swap in reduced-sodium chicken broth and consider using less salt at the end—still season to taste.