Slow Cooker Chicken Stew with White Wine2021-02-11
- Cuisine: Australian
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(3.4 / 5)
5 People rated this recipe
This information is per serving.
Saturated Fat1.6 g
Unsaturated Fat1.9 g
Slow cooker chicken stew with white wine. Chicken stew with white wine is a comforting meal that cooks all day. Filled with vegetables, this stew is a wholesome, healthy dinner made in the slow cooker.
Serve this delicious stew over the cooked penne pasta with Italian bread to soak up the delicious broth.
How does white wine add flavor to a chicken stew?
White wine is a common ingredient in many dishes. It can be used to add flavor to a dish and also as a cooking liquid. White wine is often used in chicken stew, for example, because the acidity of the wine helps to break down the tough fibers of the chicken meat.
The acidity of white wine also helps to break down tough fibers in meats like beef and pork. This means that it is a good way to tenderize these meats before they are cooked.
What are the benefits of using a slow cooker in cooking chicken stew?
Slow cookers are a great way to cook chicken stew. They are easy to use and maintain, and they also have some benefits that people might not be aware of.
One of the benefits of using a slow cooker is that it cuts down on the time spent cooking in the kitchen. This is especially helpful for people who have busy schedules and don’t have as much time as they would like in the kitchen to prepare their meals. Slow cookers also make it easy for people to prepare meals ahead of time, which can be helpful for those who work long hours or are trying to get their diet on track.
Slow Cooker Chicken Stew with White Wine
You may like as well:
Slow Cooker Beef Stew with Caramelized Onions
🥣Slow Cooker Spinach and Tortellini Soup
🥣Slow Cooker Southern Gumbo Soup with Shrimp
Slow Cooker Navy Bean and Ham Soup Recipe
Slow Cooker Beef Vegetable and Barley Soup
- 1 pound (480 g) boneless and skinless chicken breast,cubed
- 1/2 cup (125 ml) dry white wine
- 1/2 cup (125 ml) low-sodium chicken broth
- 1 medium yellow onion, peeled and chopped
- 2 large cloves garlic, peeled and minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup sliced mushrooms
- salt and freshly ground black pepper
Heat olive oil in a large nonstick skillet. Add cubed chicken and brown them on both sides. Remove cooked chicken and pat dry with a paper towel.
In a saucepan, combine mushroom and onion. Sate until they release their juices and become golden, stirring occasionally. Transfer cooked mushrooms and onion to slow cooker.
Place chicken over mushrooms and onion, then add remaining ingredients. Season to taste with salt and black pepper. Cover slow cooker and cook on low-heat setting for 3-4 hours or until meat is tender.