Crock Pot Chicken in Wine
Indulge in the rich, comforting flavors of Crock Pot Chicken in Wine, a slow-cooked masterpiece that combines tender chicken breasts with the aromatic depth of dry white wine, fresh thyme, and garlic. This easy, set-it-and-forget-it recipe brings together hearty baby potatoes, sweet carrots, and savory onions in a flavorful wine sauce that’s perfect for cozy dinners or effortless entertaining. Searing the chicken before slow cooking adds a delightful golden crust, while the 6-hour simmer allows each ingredient to meld beautifully. With minimal prep and big flavor payoff, this recipe is a must-try for anyone seeking a simple yet elegant solution to weeknight meals or special gatherings. Serve it warm and ladle the luscious sauce over the top for a dish that’s as irresistible as it is easy to make!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1.5 cups Dry white wine
- 1 cup Chicken broth
- 3 cloves Garlic cloves (minced)
- 4 sprigs Fresh thyme (or 1 teaspoon dried thyme)
- 1 piece Bay leaf
- 3 pieces Carrots (peeled and chopped into large chunks)
- 1 pound Baby potatoes (halved)
- 1 piece Yellow onion (sliced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove and set aside.
In the same skillet, add butter and sauté the minced garlic and sliced onion for 2-3 minutes until fragrant and slightly softened.
Transfer the seared chicken, garlic, and onions to the crock pot.
Add carrots and baby potatoes to the crock pot, arranging them around the chicken.
Pour the white wine and chicken broth over the ingredients in the crock pot.
Nestle the thyme sprigs and bay leaf into the liquid.
Set the crock pot to low heat and cook for 6 hours, or until the chicken is tender and the vegetables are fully cooked.
Discard the bay leaf and thyme sprigs before serving.
Serve the chicken and vegetables warm, spooning the flavorful wine sauce over the top. Enjoy!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
