I published this recipe for Crockpot Chicken with White Wine Sauce a few years ago after a particularly chaotic week. I was craving something that felt fancy, like a date-night meal, but I had zero energy to stand over a stove. My slow cooker was my savior, as usual, and it’s perfect for other simple crockpot meals like chicken with potatoes and green beans.
My secret for this recipe isn’t a fancy ingredient. It’s a simple technique I learned from my grandma: building layers of flavor right in the pot. We’re not just dumping and going. We take five minutes to sear the chicken and soften the aromatics first. That step makes all the difference between a good dinner and a truly memorable one.
It transforms basic ingredients into a rich, creamy sauce that tastes like you cooked all day. And the best part? Your kitchen will smell incredible.
Recipe Overview
- Cuisine: American / Comfort Food
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 4 hours on Low
- Total Time: 4 hours 15 minutes
- Servings: 4-6 people
Why This Recipe is So Special
What makes this dish stand out in a sea of chicken crockpot recipes is that white wine sauce. It’s luxuriously creamy without being heavy.
The wine adds a bright, subtle acidity that cuts through the richness. Parmesan cheese melts right into it, creating a velvety texture that clings to every bite of tender chicken. If you love lemony sauces, you should also try my zesty Chicken Francese for another bright and juicy option.
It’s the ultimate comfort dish that also feels a bit elegant. It proves that easy crockpot dinners can be absolutely stunning.
The Full Ingredient List
I’m a big believer in simple, accessible ingredients. You can find almost all of this at Aldi for a fantastic Aldi crockpot meal. No special trips required!
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tsp each of salt, black pepper, and paprika
- 2 tbsp olive oil or butter
- 1 small yellow onion, finely diced
- 6-8 garlic cloves, minced (yes, that much! Trust me.)
- 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
My Step-by-Step Method
Follow these steps and you really can’t go wrong. I love this method because it’s straightforward but delivers maximum flavor.
- Season your chicken generously on both sides with the salt, pepper, and paprika.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 2-3 minutes per side, just until golden brown. You don’t need to cook it through. Transfer the chicken to your slow cooker.
- In the same skillet, add the diced onion. Cook for 3-4 minutes until soft. Add the minced garlic and cook for just 30 more seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up all those tasty browned bits.
- Let the wine simmer for 2 minutes, then pour the entire contents of the skillet (onions, garlic, wine) over the chicken in the crockpot.
- Add the chicken broth and Italian seasoning to the pot. Give everything a gentle stir.
- Cover and cook on LOW for 4 hours, or on HIGH for 2-2.5 hours. The chicken is done when it shreds easily with a fork.
- Remove the chicken to a plate. If you want a thicker sauce, whisk the cornstarch slurry into the liquid in the crockpot. Then, stir in the heavy cream and grated Parmesan cheese until smooth and creamy.
- Shred or chop the chicken and return it to the pot. Stir to coat in the sauce. Let it warm through for 10-15 minutes. Taste and add more salt or pepper if needed.
- Serve over pasta, mashed potatoes, or rice. Garnish with fresh parsley and an extra sprinkle of Parmesan.
My Top Tips for Success
- Grate your own Parmesan. The pre-grated stuff has anti-caking agents that can make your sauce grainy. Freshly grated melts like a dream.
- Don’t skip the sear! It adds a deep, savory flavor to both the chicken and the final sauce. It’s my number one tip for boosting any crockpot dish.
- Use a wine you’d actually drink. If it doesn’t taste good in the glass, it won’t taste good in your food. A dry, crisp white is perfect.
- For a fun twist, this creamy sauce base is amazing with some Cajun seasoning on the chicken. It turns into a fantastic shortcut for Cajun chicken pasta recipes!
Common Mistakes to Avoid
I’ve made a few of these myself over the years. Learn from my early mistakes so your dinner is perfect the first time!
Crockpot Chicken with White Wine Sauce Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Crockpot Chicken with White Wine Sauce Recipe!
Nutrition Information
- Overcooking the chicken. Chicken breasts can dry out, even in a slow cooker. Stick to the 4-hour mark on low. If you use thighs, you have a little more wiggle room as they stay juicier.
- Adding the dairy too early. Always add the cream and cheese at the very end. If they cook for hours, they can separate and make your sauce oily or curdled.
- Using “cooking wine” from the grocery store. It’s loaded with salt and additives. Just get a small, inexpensive bottle of real drinking wine. It makes a world of difference.
NUTRITION INFORMATION
- Calories: ~450 kcal
- Carbohydrates: 8g
- Protein: 42g
- Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 165mg
- Sodium: 950mg
- Fiber: 0.5g
- Sugar: 2g
*Nutrition is an estimate per serving for 1/6th of the recipe, sauce included, without pasta or sides.
FREQUENTLY ASKED QUESTIONS
Can I make this without wine?
Absolutely! Just replace the 1 cup of white wine with an extra 1 cup of chicken broth. You might want to add a small squeeze of fresh lemon juice at the end to brighten up the sauce a bit.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the sauce has thickened too much. The microwave works too, just heat in short bursts and stir often.
Can I use frozen chicken?
I don’t recommend it for this recipe. Thawed chicken sears better and cooks more evenly. Starting with frozen chicken can also water down your beautiful sauce as it thaws and releases liquid.
Leave a Reply! (I’d Love to Hear From You!)
Did you try this Crockpot Chicken with White Wine Sauce? I’d love to know how it went in the comments below! Tell me what you served it with, or if you added your own spin. Your stories and questions are my favorite part of this blog. For another aromatic and tender slow cooker favorite, be sure to check out my Crockpot Garlic Herb Chicken. And if you loved it, please give the recipe a 5-star rating—it helps other home cooks like you and me find it. Happy, lazy cooking!
