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Creamy White Wine Chicken Stew with Leeks and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 leeks, cleaned and sliced into half-moons
  • 4 carrots, peeled and cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the sliced leeks, carrot pieces, and minced garlic on top.
  • Pour the white wine and chicken broth over the ingredients. Sprinkle with thyme, salt, and pepper.
  • Cover and cook on low for 6 hours or until the chicken is tender and the carrots are soft.
  • In a small bowl, whisk the heavy cream with the cornstarch until smooth. Stir this mixture into the slow cooker.
  • Cover and cook on high for 20 more minutes until the broth thickens slightly.
  • Shred or leave the chicken in large pieces, then stir in the chopped parsley before serving.

Notes

Add the cream and cornstarch only at the end so the broth stays smooth and does not separate. Leeks can hold grit, so rinse them well after slicing. Leftovers reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board