Slow Cooker White Wine Chicken Stew

Ingredients:

• 1 tablespoon olive oil
• 1½ pounds boneless skinless chicken thighs
• Salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 1 pound baby red or gold potatoes, halved
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 bay leaf
• ¾ cup dry white wine (like Sauvignon Blanc)
• 3 cups low-sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear on both sides until golden brown, about 2–3 minutes per side. Transfer to the slow cooker.
2. Add garlic, onion, carrots, celery, potatoes, thyme, rosemary, red pepper flakes, and bay leaf to the slow cooker.
3. Pour in white wine and chicken broth. Gently stir to combine.
4. Cover and cook on high for 3–4 hours or low for 6–7 hours, until the chicken is tender and vegetables are cooked through.
5. Remove chicken and shred it with two forks, then return to the slow cooker.
6. In a small bowl, mix cornstarch and water until smooth. Stir into the stew, cover, and cook for an additional 10–15 minutes on high, until thickened.
7. Stir in peas and let heat through for 5 minutes.
8. Remove bay leaf. Garnish with fresh parsley before serving.

Prep Time: 15 mins | Cooking Time: 6 hrs | Total Time: 6 hrs 15 mins
Kcal: 370 kcal | Servings: 6