Crockpot Chicken with White Wine Sauce Recipe

I published this recipe for Crockpot Chicken with White Wine Sauce a few years ago after a particularly chaotic week. My kitchen was a disaster, and the thought of another complicated dinner made me want to order pizza. But I had chicken thighs, a lonely bottle of white wine, and my trusty slow cooker. It’s perfect for when you want something hands-off but crave deep flavor, much like my tango crockpot salsa verde chicken.

Creamy Crockpot Chicken with White Wine Sauce served warm with cozy spices — Comforting Creamy Crockpot Chicken with White Wine Sauce you can make today

I threw it all together with a wild hope. What came out hours later was nothing short of magic. Tender chicken swimming in a creamy, garlicky, parmesan-kissed sauce. It felt like a fancy bistro meal, but I made it in my pajamas. That’s the beauty of the crockpot.

My secret for this recipe isn’t a fancy ingredient. It’s a simple step I never skip: giving the garlic a quick sauté before it goes into the pot. It only takes a minute, but it wakes up the flavor in a way raw garlic just can’t. It makes the whole house smell incredible, too.

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

This dish is the ultimate cozy dinner. It’s a hug in a bowl. The white wine adds a bright, subtle depth that cuts through the richness.

You get that luxurious, slow-simmered taste without any of the fuss. It’s one of those easy crockpot dinners that looks and tastes like you tried much harder than you did. If you love garlicky sauces, you should definitely try my crockpot chicken scampi with a lemon butter sauce next.

I love that it’s so flexible. I’ve served it over pasta, mashed potatoes, and even rice. It’s a true all-in-one comfort dish that makes everyone at the table happy.

The Full Ingredient List

I’m a big believer in simple, flavorful ingredients. You might have most of this in your pantry right now. I often grab the basics for this at Aldi for a super affordable Aldi crockpot meal.

2 lbs boneless, skinless chicken thighs (or breasts)
1 tsp salt, plus more for seasoning
1/2 tsp black pepper
2 tbsp olive oil
1 small yellow onion, finely diced
6-8 cloves garlic, minced (yes, really!)
1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
1 cup chicken broth
1 tsp dried Italian seasoning
1/2 cup heavy cream or half-and-half
1 cup freshly grated Parmesan cheese
2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
Fresh parsley, chopped (for garnish)

My Step-by-Step Method

Don’t let the number of steps fool you. This is still a lazy dinner. Most of the time is hands-off while the crockpot does its thing.

Pat your chicken dry with paper towels. Season it well on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Sear the chicken for 2-3 minutes per side, just until golden brown. You’re not cooking it through. Transfer the chicken to your slow cooker.
In the same skillet, add the diced onion. Cook for 3-4 minutes until it starts to soften. Add the minced garlic and cook for just 1 more minute until fragrant. This is the flavor key!
Pour in the white wine to deglaze the pan. Scrape up all those tasty browned bits from the chicken. Let it simmer for 2 minutes.
Pour the wine, onion, and garlic mixture over the chicken in the crockpot. Add the chicken broth and Italian seasoning.
Cover and cook on LOW for 4 hours, or on HIGH for 2-2.5 hours.
When the chicken is cooked through, carefully remove it to a plate. Stir the heavy cream and grated Parmesan into the sauce in the crockpot until the cheese melts.
For a thicker sauce, whisk the cornstarch slurry into the pot. Let it cook on HIGH for 15-20 more minutes, uncovered, until slightly thickened.
Shred or chop the chicken and return it to the sauce. Stir to coat everything in that creamy, garlic parmesan goodness.
Garnish with fresh parsley and serve immediately over your favorite pasta, potatoes, or crusty bread.

My Top Tips for Success

Don’t skip the sear. Browning the chicken first adds a ton of flavor to the final sauce. It’s the difference between good and amazing.
Grate your own Parmesan. The pre-grated stuff has anti-caking agents that can make your sauce grainy. A block of cheese and a box grater make it so much smoother.
If you want a Cajun twist, add a teaspoon of Cajun seasoning with the Italian herbs. It makes a fantastic base for a Cajun chicken pasta recipe later in the week.
No wine? No problem. You can use an extra cup of chicken broth with a tablespoon of lemon juice added for a similar bright note.

Common Mistakes to Avoid

I’ve made a few of these myself over the years. Learn from my mistakes!

Overcooking the chicken. Chicken breasts, especially, can dry out. If using breasts, check them at the 3-hour mark on LOW. Thighs are more forgiving and stay juicy.
Adding the dairy too early. Always add the cream and cheese at the end. If they cook for hours, they can separate and look curdled.
Using “cooking wine” from the grocery store. It’s very salty and doesn’t taste good. Use a wine you’d actually enjoy drinking a glass of.

NUTRITION INFORMATION

Calories: ~450 kcal
Carbohydrates: 8g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 180mg
Sodium: 900mg
Fiber: 1g
Sugar: 2g

*Nutrition is an estimate per serving, assuming 6 servings, and will vary based on ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this a healthy crockpot recipe?

Absolutely! For a lighter version, use chicken breasts, swap the heavy cream for half-and-half or whole milk, and go easy on the Parmesan. It will still be creamy and delicious.

Can I cook this on HIGH instead of LOW?

You can. Cook on HIGH for 2 to 2.5 hours. But I always prefer LOW for crockpot dishes. The longer, slower cook makes the chicken incredibly tender and lets the flavors meld together perfectly.

What’s the best way to store and reheat leftovers?

Store 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 milk if the sauce has thickened too much. The microwave works too, just stir it well.