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Chicken chasseur was a meal that my mum used to always make when I was a child, so whenever I cook it now it brings back such good memories. My mum is not a fan of cooking (although she does enjoy eating!). She had a set repertoire of meals that she cooked on rotation – and while she didn’t enjoy cooking they were all absolutely delicious and meals that I now frequently cook. Over the last few years, I’ve worked to perfect a slow cooker chicken chasseur – which is perfect for busy weekdays or planning ahead!
What is it?
Chicken chasseur is a classic French dish. The word ‘chasseur’ means a soldier who is trained and ready to ‘hunt’. The literal translation is, therefore ‘hunters chicken’. It’s a one-pot dish that includes chicken and mushrooms in a rich tomato, onion and red wine sauce.
How to make chicken chasseur in the slow cooker?
Slow cooker chicken chasseur is unbelievably easy. Pre-cook the bacon so it’s crispy, and sear the chicken to seal in the juices. Pop the chicken and bacon in the slow cooker and then add in the other ingredients. Make the chasseur sauce by stirring together the wine, stock and tomato puree and pour-over.
Cook for 3-4 hours on high, or 6-8 hours on low. As with all slow cooker recipes, you may find the sauce a little thin as no liquid escapes. If so you can finish the dish by removing the chicken thighs and placing the slow cooker dish over a medium heat hob (I do this a lot and it’s caused no damage to my slow cooker dish – but if you are worried about that then pour the sauce into a pan and heat). Mix a tsp of cornflour with 2 tsp of water and then once the liquid starts to bubble stir into the sauce and remove from the heat. Don’t let it boil too heavily or it can actually cause the sauce to thin out again.
What to serve with it?
Chicken chasseur goes particularly well with mashed potatoes. It’s quite a ‘saucy’ stew so potatoes are great to mop up the juices. It goes particularly well with this parmesan & rocket mash.
You could also serve with a jacket potato or even roast potatoes. Some freshly steamed veg on the side is also a winner.
Can you freeze it?
This dish freezes really well. Simply portion into freezable containers and then freeze as soon as possible after cooling. When reheating allow it to defrost thoroughly and reheat in a saucepan on the hob or in the microwave.
It will keep for up to 3 months in the freezer.
Products that work well for this recipe:
Sear and Stew Slow Cooker
T-fal Nonstick Pan
Rich and flavoursome this classic stew is slow cooked in red wine, tomato and stock for a comforting and delicious dinner.
The below serves one but can easily be scaled up and frozen if needed.
- 2 tsp olive oil
- 1 – 2 chicken thighs, with skin (see note 1, 2)
- 40 g whole peeled pearl onions or peeled small shallots, sliced in half (around 1/3 cup)
- 1 garlic clove, crushed
- 100 g button or chestnut mushrooms, thickly sliced (around 1 cup)
- 1/4 cup (60 ml) red wine
- 1 tbsp tomato puree
- 2 sprigs thyme
- 1/4 cup (60 ml) chicken stock
- 1 celery stalk chopped (around 40 g)
1. Heat a non-stick frying pan or skillet over medium heat with half the olive oil. Fry the bacon until just crispy and then remove and set aside on a plate.
2. Add the rest of the olive oil to the pan and then add the chicken, skin side down. Fry for 3-4 minutes. Turn over and fry on the other side for 2-3 minutes.
3. Add the chicken thighs to the slow cooker and then slice the bacon and scatter over the top. Add the onions, mushrooms, garlic & celery. Strip the thyme leaves from the branches and scatter over the top.
4. Mix together the stock, tomato puree and red wine and pour over the ingredients in the slow cooker.
5. Cook on low for 6 hours or high for 3 hours.
- Calorie information is for one chicken thigh with skin on. Adjust if you have 2 thighs and decrease if you remove the skin.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: French
- Serving Size: 1
- Calories: 550
- Fat: 35g
- Carbohydrates: 15g
- Protein: 42g
Keywords: chicken, slow cooker, stew, french, dinner, poultry, red wine