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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

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.

Step 3

In the same skillet, sauté the diced yellow onion and minced garlic for 2-3 minutes until fragrant and translucent.

Step 4

Add the onion and garlic to the crock pot, along with the chopped carrots, celery, and potatoes.

Step 5

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.

Step 6

Add the chicken broth, tomato paste, dried thyme, dried rosemary, and bay leaf to the crock pot. Stir gently to combine.

Step 7

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.

Step 8

Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve hot.

Nutrition Facts

Serving size	(2666.5g)

Amount per serving	% Daily Value*
Calories	2410.1

Total Fat 95.6g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 750mg	0%
Sodium 4806.7mg	0%
Total Carbohydrate 164.1g	0%
Dietary Fiber 20.0g	0%
Total Sugars 27.1g
Protein 180.9g	0%

Vitamin D 42IU	0%
Calcium 423.4mg	0%
Iron 16.0mg	0%
Potassium 6257.9mg	0%

*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.

Source of Calories

Fat: 38.4%

Protein: 32.3%

Carbs: 29.3%