Creamy Crockpot White Wine Chicken Stew

Short Blurb:
This warming Creamy Crockpot White Wine Chicken Stew combines tender chicken, Yukon Gold potatoes, carrots, celery, mushrooms, peas, fresh herbs, and white wine in a creamy, savory broth. Everything goes straight into the Crockpot for an easy, hearty dinner with minimal prep and cleanup.

Introduction

Lately, I’ve been missing my time in Scotland and Dublin, Ireland. The landscapes, the culture, the pubs, and especially the warm, hearty food have been on my mind. This Creamy Crockpot White Wine Chicken Stew is my little attempt to channel some of that feeling at home, with tender chicken, potatoes and vegetables, fresh herbs, and white wine simmered together before being finished with a creamy broth.

🌿 Mindful Morsel

This hearty stew makes it easy to bring a variety of vegetables and plant compounds to the table in one warming meal. Carrots, celery, mushrooms, potatoes, onions, garlic, and peas contribute fiber, vitamins, minerals, and antioxidants that can support an overall anti-inflammatory eating pattern. Garlic and onions provide sulfur-containing compounds, while carrots offer carotenoids and peas add both fiber and plant-based protein. Fresh rosemary, thyme, and oregano also contain polyphenols and other plant compounds studied for their antioxidant and anti-inflammatory properties.

Rather than relying on one “anti-inflammatory” ingredient, this stew is a good example of how variety, fiber-rich plant foods, herbs, and minimally processed ingredients can work together as part of an anti-inflammatory way of eating.

Recipe Information

Servings: Approximately 8
Calories: Approximately 560 calories per serving
Prep Time: 20 minutes
Cook Time: 4 to 5 hours on High or 7 to 8 hours on Low
Total Time: Approximately 4½ to 8½ hours
Dietary Notes: Can be made gluten-free

Ingredients

Chicken Stew

  • 3 pounds boneless, skinless chicken thighs, left whole

  • 2 pounds Yukon Gold potatoes, diced

  • 6 large carrots, peeled and sliced

  • 4 large celery stalks, sliced

  • 8 ounces mushrooms, sliced

  • 2 large yellow onions, chopped

  • 12 cloves garlic, minced

  • 4 cups chicken broth

  • 1 cup dry white wine

  • 2 tablespoons Worcestershire sauce

  • 2 teaspoons balsamic vinegar

  • 4 teaspoons fresh rosemary, chopped

  • 4 teaspoons fresh thyme, chopped

  • 1 teaspoon dried oregano

  • 2 teaspoons salt, plus more to taste

  • Freshly ground black pepper, to taste

  • 12 ounces frozen peas

For Thickening

  • 1 cup broth, removed from the Crockpot

  • ½ cup all-purpose flour or gluten-free all-purpose flour

  • 1 cup half-and-half

For Serving

  • Fresh thyme, optional

  • Crusty bread, cornbread, or biscuits, optional

Instructions

  1. Prep: Dice the potatoes, slice the carrots and celery, slice the mushrooms, chop the onions, mince the garlic, and chop the fresh rosemary and thyme. Leave the chicken thighs whole.

  2. Combine: Add the whole chicken thighs, potatoes, carrots, celery, mushrooms, onions, garlic, chicken broth, white wine, Worcestershire sauce, balsamic vinegar, rosemary, thyme, oregano, salt, and black pepper directly to the Crockpot. Reserve the frozen peas for later.

  3. Slow Cook: Cover and cook on Low for 7 to 8 hours or High for 4 to 5 hours. As the vegetables begin to cook and release moisture and the broth rises, gently stir everything together. Continue cooking until the chicken is fully cooked and the potatoes and carrots are tender. The chicken should reach an internal temperature of at least 165°F.

  4. Break Apart & Stir: Once the chicken is fully cooked and tender, use a wooden spoon or spatula to gently break the chicken thighs into bite-sized pieces directly in the Crockpot. Give everything a good stir to distribute the chicken and vegetables evenly throughout the broth.

  5. Make the Creamy Base: Remove 1 cup of broth from the Crockpot and transfer it to a medium bowl. Add 1 cup half-and-half, then gradually whisk in the ½ cup flour until smooth and no lumps remain.

  6. Thicken: Pour the creamy broth mixture back into the Crockpot and stir well. Add the 12 ounces frozen peas.

  7. Finish Cooking: Leave the Crockpot uncovered and cook on High for another 15 to 20 minutes, or until the stew has thickened and the peas are warmed through.

  8. Serve: Ladle into bowls and garnish with fresh thyme, if desired. Serve on its own or alongside crusty bread, cornbread, or biscuits. Add additional Worcestershire sauce to taste.

Tips / Notes

  • Skip the wine: Replace the white wine with an equal amount of additional chicken broth if you prefer to cook without wine.

  • Gluten-free option: Use gluten-free all-purpose flour and make sure your Worcestershire sauce and chicken broth are labeled gluten-free.

  • For leftovers: Store the cooled stew in an airtight container in the refrigerator for up to 4 days.

  • Freezer-friendly: Allow the stew to cool completely before transferring it to freezer-safe containers.

Social Media Callout

Warming, creamy, and packed with veggies. 🥣🌿 This Creamy Crockpot White Wine Chicken Stew combines tender chicken, potatoes, carrots, celery, mushrooms, and peas in a creamy herb and white wine broth.

Minimal prep + fewer dishes = my kind of Crockpot meal.

Tag @mmmindfulmorsels if you make it!

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