Grandma’s Wine-Braised Chicken asks you for a little patience as it brings all its deep, savory flavors together. But if you can show the restraint and persistence Grandma knows you’re more than capable of, you’ll be rewarded with an amazing dinner. The succulent chicken is braised and slow cooked for hours until it’s fall-apart tender. Drape Grandma’s Wine-Braised Chicken over rice or pasta, and dig into the long-awaited home-cooked taste and feeling.


  • 8 chicken thighs, boneless and skinless
  • 1 (14.4-ounce) package frozen pearl onions, thawed
  • 1 (10.75-ounce) can condensed cream of chicken soup, undiluted
  • 1/4 cup white wine or chicken broth
  • 2 teaspoons fresh parsley, minced, plus more, to taste, for garnish
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried rosemary, crushed
  • pasta, optional, to taste, cooked and hot, for serving


Step 1 –In a 4-quart slow cooker, add the chicken thighs and the onions.

Step 2 –In a small bowl, add the cream of chicken soup, the wine, 2 teaspoons of the fresh parsley, the tarragon, the salt, and the rosemary and stir to combine.

Step 3 –Pour the soup mixture over the chicken-onion mixture.

Step 4 –Cover and cook on low until the chicken thighs are tender and cooked to a minimum temperature of 165 degrees F, about 7-8 hours.

Step 5 –Transfer the chicken from the slow cooker.

Step 6 –Skim the fat from the surface of the cooking juices.

Step 7 –Serve the chicken and the cooking juices over the pasta, garnished with the extra parsley.