Crock Pot Wino Chicken Stew
Dive into cozy, wine-infused comfort with Crock Pot Wino Chicken Stew, a hearty and aromatic slow-cooked masterpiece perfect for cooler days. This recipe combines tender, golden-seared chicken thighs with a medley of nutrient-packed vegetables like carrots, celery, and potatoes, all simmered in a flavorful broth enriched by a splash of dry white wine. Enhanced with savory herbs like thyme and rosemary, and tied together with a touch of tomato paste, this stew boasts a rich, warming depth of flavor. With minimal prep and a slow cooker doing all the work, this easy chicken stew is perfect for busy weeknights or leisurely weekends. Garnished with fresh parsley for a bright finish, it's a crowd-pleasing dish loaded with rustic charm.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and chopped
- 2 stalks Celery stalks, chopped
- 3 medium Potatoes, diced
- 1 cup Dry white wine
- 3 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs for about 2-3 minutes on each side until golden brown. Transfer the chicken to the crock pot.
In the same skillet, sauté the diced yellow onion and minced garlic for 2-3 minutes until fragrant and translucent.
Add the onion and garlic to the crock pot, along with the chopped carrots, celery, and potatoes.
Pour the white wine into the skillet to deglaze, scraping up any browned bits. Let the wine simmer for 1-2 minutes, then pour it into the crock pot.
Add the chicken broth, tomato paste, dried thyme, dried rosemary, and bay leaf to the crock pot. Stir gently to combine.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4807 mg | 209% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 27.1 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 423 mg | 33% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 6258 mg | 133% | |
*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.
