I have a new BFF in the kitchen. Her name is wine. I’ve cooked with more bottles of wine in the past two months than I can possibly count. (Just see here, here, and here.) It’s simply the best flavorizer around and any time I add wine to something I’m cooking I know I’m taking it to the next level. I’ve heard it said (achem…Ina Garten…achem) you should cook with wine you’d like to drink, which I interpret as you should use good, high-quality wine and not, like, the boxed stuff.
But you know what? I happen to enjoy drinking Trader Joe’s two buck chuck thankyouverymuch, so that’s what I tend to use when I cook. I usually pick up a bottle of red (merlot) and white (chardonnay) every week when I do my shopping. Two bottles of wine for $6? (They’re actually $2.99 each). Sign me up!
Of course, the bonus of cooking with wine is it would practically be a sin not to pour yourself a glass while you cook. And when you’ve just sweat your way through an hour-long heated Yoga Sculpt class a glass of wine is pretty much all you need (after a big glass of coconut water of course!)
Oh my, I sound like a lush.
But really, when it comes to elevating the quality of a meal with wine I can’t think of a better example than this chicken stew. I’m sure we’ve all had chicken stew before and it always tastes delicious. But add some white wine after sauteeing the onions and garlic and you’ve got yourself a fancy shmancy stew that’s totally weeknight doable AND uses the slow cooker. Win! You can even think of this stew as a classier and healthier version of chicken pot pie since there’s no crust or cream. Serve it with warm cornbread muffins and it’s still every bit as crowd-pleasing and filling.
Slow Cooker Chicken Stew
2 pounds boneless, skinless chicken thighs
1 pound boneless, skinless chicken breast
2 onions, chopped
6 garlic cloves, minced
1 Tbsp tomato paste
1/2 tsp dried thyme
1/2 cup flour
1/2 cup white wine
4 cups low-sodium chicken broth
12 oz red potatoes, cut into bite-sized cunks
5 carrots, peeled and sliced
1 bay leaf
1 cup frozen peas
Season chicken with salt and pepper. Heat some olive oil in a medium-sized pan over medium-high heat. Working in batches, brown chicken on both sides. Add additional oil as needed. Transfer chicken to bowl when browned.
While chicken cooks, add potatoes, carrots, and 1 Tbsp olive oil to a microwave-safe glass bowl. Microwave on high in 2 minute intervals, stirring in between, for a total of about 8-10 minutes or until vegetables are tender. Add to slow cooker.
Once all chicken is removed from pan, heat 1 Tbsp of olive oil in pan. Add onions, garlic, tomato paste, and thyme. Cook about 10-15 minutes until onions soften. Stir in flour, cook 1 minute more. Slowly whisk in wine, scraping up browned bits on bottom of pan. Whisk in 1 cup chicken broth. Transfer contents of pan to bottom of slow cooker.
Add chicken and any accumulated juices to the slow cooker. Cover and cook on low 4 to 6 hours.
Once cooked, transfer chicken to cutting board and shred using two forks. Add chicken back into slow cooker. Add 1 cup of peas, cover until peas are heated through, about 5 minutes. When ready to serve, season with salt and pepper to taste.