Slow cooker chicken chasseur

Slow cooker chicken chasseur

recipe image


  • 2 tbsp olive oil
  • 4 chicken thighs, skin-on and bone-in
  • 2 shallots or 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g baby chestnut mushrooms, halved
  • 200ml white wine
  • 1 tbsp tomato purée
  • 200g chopped tomatoes
  • 2 thyme sprigs
  • 1 bay leaf
  • 400ml hot chicken stock
  • small handful of parsley, finely chopped, to serve
  • mash, jackets, pasta or roast potatoes, to serve (optional)


  • STEP 1

    Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.

  • STEP 2

    Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.

  • STEP 3

    Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there’s a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.

  • STEP 4

    Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.

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