2 ratings

Slow Cooker Chicken With Garlic and White Wine

Set it and forget it
Slow Cooker Chicken With Garlic and White Wine
Photo courtesy of Perdue

This recipe is great for busy work or school nights. It comes together easily and tastes delicious. Cook's tip: Use a fat separator or paper towel to degrease the wine sauce if there is too much fat in the sauce.

Recipe courtesy of Perdue

Ready in
8 h and 10 m
10 m
(prepare time)
8 h
(cook time)


  • 1 package PERDUE® Fresh Chicken Thighs
  • 1/2 Teaspoon black pepper, divided
  • 16 Ounces baby red potatoes, halved
  • 8 Ounces baby carrots
  • 2 cloves garlic, sliced
  • 1/2 Cup white wine
  • 1 Teaspoon dried tarragon, divided
  • 1 Teaspoon salt, divided
  • 2 Tablespoons olive oil
  • 8 Ounces mushrooms, quartered
  • 1 large onion, sliced
  • 1/2 Cup chicken stock
  • 1/2 Cup frozen peas


Season chicken thighs with ½ teaspoon tarragon, ½ teaspoon salt and ¼ teaspoon black pepper. In a medium skillet, heat the olive oil over medium-high heat. Sear the chicken, skin side down, until the skin is brown and crispy, about 3 to 4 minutes.

In a 4 to 6 quart slow cooker, combine the baby red potatoes, mushrooms, carrots, onions, and garlic. Season with remaining tarragon, salt, and black pepper.

Pour in the chicken stock and white wine. Add the seared chicken on top of the vegetables. Cover and cook for 4 hours on high or 8 hours on low until chicken is done and vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 180°F. Add peas for the last five minutes of cooking time. 

To serve, place a chicken thigh in a shallow bowl. Surround with vegetables. Pour the white wine sauce around the chicken and vegetables.