Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs (or bone-in if preferred)
- 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1–2 bay leaves
- 1 tsp dried rosemary (optional)
- 3–4 large carrots, chopped
- 4–5 Yukon Gold potatoes, chopped
- 2 cups chicken broth
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
- 1 tbsp lemon juice (optional)
- 1/4 cup heavy cream or 1 tbsp sour cream (optional)
Instructions
- Season chicken thighs with salt and pepper. Sear them in a hot skillet for 2-3 minutes per side until golden brown. Set aside.
- In the same skillet, sauté chopped onions and minced garlic until fragrant, about 5 minutes. Add thyme and rosemary.
- Deglaze the pan with white wine, scraping up the brown bits. Simmer for 1-2 minutes to cook off alcohol.
- Place carrots and potatoes in the bottom of the slow cooker. Layer chicken on top, then pour the wine mixture over everything.
- Add chicken broth and bay leaves. Cover and cook on low for 7-8 hours or high for 3.5-4 hours.
- Before serving, stir in chopped parsley and lemon juice. Add cream or sour cream if desired. Adjust seasoning to taste.
Notes
Use a dry white wine you’d actually drink—Sauvignon Blanc or Pinot Grigio work best. Avoid sweet or oaky wines. For added flavor, brown your chicken and sauté aromatics before adding them to the slow cooker.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg