Slow Cooker Chicken with White Wine, Herbs & Garlic

This slow cooker chicken with white wine and herbs is fall-off-the-bone tender and packed with flavor. The chicken cooks low and slow in white wine, garlic, and fresh herbs, creating a rich sauce you’ll want to soak up with crusty bread.

The best part? It’s almost entirely hands-off. Brown the chicken, add everything to the slow cooker, and let it work its magic for 4-8 hours. You can also make this in a pressure cooker (35 minutes) or roast it in the oven. I have included instructions for all methods included below.

I’ve been making variations of this white wine chicken recipe for years. With whole birds, chicken pieces and potatoes, even with stout instead of wine. This slow cooker version is my most effortless yet. It was featured in Food & Home Entertaining and has become a reader favourite for good reason.

FAQ’s for Slow Cooker Chicken

Can I make this in the oven?
Yes! Brown the chicken as directed, place in an oven-safe dish with the sauce, cover tightly with foil, and bake at 180°C/350°F for 1 hour. Or follow my roasted version with potatoes for even more flavor.

What wine should I use?
Any dry white wine works beautifully, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, which are all excellent choices. Avoid sweet wines as they’ll make the sauce overly sugary. If you don’t want to use wine, substitute with additional chicken stock and add a tablespoon of white wine vinegar or lemon juice for acidity.

Can I use chicken breasts instead of thighs?
Yes, but thighs and drumsticks stay more tender and flavorful in the slow cooker. If using breasts, reduce the cooking time to 3 hours on high or 6 hours on low to prevent them from drying out.

What herbs should I use?
I use a mixture of rosemary, parsley, thyme, basil, and sage, but use whatever fresh herbs you have available. Even just parsley works beautifully (as one reader confirmed!). You can also substitute 2-3 tablespoons of a dried Italian herb mix if fresh herbs aren’t available, but it won’t be as good.

Why is there so much liquid in this recipe?
I know it seems like a lot, but the liquid reduces and concentrates as it cooks, creating an incredibly flavorful sauce. You’ll want every drop of it for soaking up with bread or drizzling over potatoes. Trust me, there’s rarely enough!

How to thicken the white wine sauce?

The sauce in this recipe is a light liquid, jus, not a thick gravy. If you prefer a thicker consistency, add 1 1/2 tablespoons of cornstarch to the stock and whisk until combined.

Can I add vegetables to the slow cooker?
Yes! Button mushrooms are a classic addition. You can also add pearl onions, carrots, or celery in the last 2-3 hours of cooking. Avoid adding potatoes to the slow cooker as they can become too soft. Roast them separately instead.

What to Serve with Slow Cooker Chicken

This is comfort food that begs for sides that soak up the sauce:

• Crusty bread or garlic bread
• Roasted potatoes or mashed potatoes
• Creamy polenta
• Rice or orzo pasta
• Roasted vegetables
• A simple green salad to balance the richness

Pro tip: Add button mushrooms to the slow cooker for a delicious coq au vin blanc variation.

Slow Cooker Chicken with White Wine and Herbs Recipe

Fall-off-the-bone slow cooker chicken in white wine, garlic & herbs. Just 10 minutes prep, then let it cook for 4-8 hours. Includes oven & pressure cooker methods

Print Recipe

Prep Time:20 minutes mins

Cook Time:4 hours hrs

Ingredients

• 1 large free-range chicken cut into 8 pieces (or 6 thighs and 4 drumsticks)
• Olive oil for frying
• 250 ml 1 cup dry white wine
• 180 ml 3/4 cup chicken stock
• 1 Tbsp Dijon mustard
• 4 cloves garlic crushed
• 120 ml 1/2 cup finely chopped fresh herbs (rosemary, parsley, thyme, basil, and sage)
• 3 bay leaves
• Salt and freshly ground black pepper

Instructions

Slow Cooker Method:

• Set your slow cooker to high. Heat a large non-stick frying pan over medium-high heat. Add a splash of olive oil and brown the chicken pieces on both sides until golden, about 3-4 minutes per side. Work in batches to avoid overcrowding. Transfer browned chicken to the slow cooker.
• In a bowl or jug, mix together the white wine, chicken stock, Dijon mustard, crushed garlic, and chopped herbs. Pour this mixture over the chicken in the slow cooker. Add the bay leaves.
• Season generously with salt and freshly ground black pepper.
• Cover and cook on high for 4 hours or on low for 8 hours, until the chicken is fall-off-the-bone tender.
• Serve immediately with crusty bread, roasted potatoes, or your favourite side. Spoon the sauce generously over everything.

Pressure Cooker Method:

• Follow steps 1-3 above, transferring everything to your pressure cooker instead.
• Secure the lid and cook on high pressure for 35 minutes.
• Allow a slow natural pressure release for 10-15 minutes before carefully opening the lid.

Oven Method:

• Brown the chicken as directed in step 1.
• Place the chicken in a large oven-safe dish with high sides, making sure it is quite snug.
• Pour the wine mixture over the chicken, season, and add bay leaves.
• Bake at 180°C/350°F for 1 hour, until chicken is cooked through and tender.

Notes

Storage & Reheating

Refrigerator: Store leftover chicken and sauce in an airtight container for up to 4 days. The flavours deepen as it sits, making leftovers even more delicious.

Freezer: Cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of chicken stock or water if the sauce has thickened too much. You can also reheat in the microwave in 1-minute intervals, stirring between each.

Notes

• Use any dry white wine—Sauvignon Blanc, Pinot Grigio, or Chardonnay all work well.
• The liquid may seem excessive, but it reduces into a rich, flavorful sauce you’ll want to soak up with bread.
• For a coq au vin blanc variation, add 200g button mushrooms to the slow cooker.

Servings: 4

Author: Sam Linsell

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Roast chicken with orange & ginger

Chicken with white wine, herbs & garlic

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