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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
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A chicken recipe with white wine, herbs & garlic mad ein a slow and a pressure cooker
Prep Time:20 minutes
Cook Time:4 hours

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