Slow Cooker Chicken Chasseur
Transform your weeknight dinners with the rich, rustic flavors of Slow Cooker Chicken Chasseur, a French-inspired classic made effortlessly in your crockpot. This hearty dish features tender, bone-in chicken thighs slowly simmered in a savory tomato and white wine sauce infused with garlic, thyme, and a hint of bay leaf. Earthy, golden-browned mushrooms add depth and texture, while thoughtful slow cooking ensures perfect tenderness and melded flavors. With a short 20-minute prep and six hours of hands-free cooking, this one-pot wonder is perfect for cozy dinners and easy entertaining. Garnish with fresh parsley and serve over rice, creamy mashed potatoes, or warm crusty bread for a satisfying meal that's both elegant and comforting. Perfect for busy days, this chicken chasseur recipe is a must-try for fans of slow cooker recipes and French cuisine!
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 200 grams Button mushrooms, sliced
- 3 cloves Garlic cloves, minced
- 125 milliliters Dry white wine
- 250 milliliters Chicken stock
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 2 tablespoons Flat-leaf parsley, chopped (for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium. Add butter to the skillet. Once melted, add the sliced mushrooms and cook for 5-7 minutes until softened and golden. Stir in the minced garlic and cook for another 1 minute.
Pour in the white wine to deglaze the skillet, scraping up any browned bits at the bottom. Cook for 2-3 minutes until the liquid reduces slightly, then remove from heat.
In the slow cooker, combine the chicken stock, tomato paste, canned diced tomatoes, dried thyme, bay leaf, remaining salt, and black pepper. Stir to mix well.
Add the browned chicken thighs to the slow cooker, then pour the mushroom and wine mixture over the top.
Cover and cook on low for 6 hours, or until the chicken is tender and fully cooked.
Taste and adjust seasoning as needed. Discard the bay leaf before serving.
Garnish with chopped parsley and serve hot over rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
3918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.1 g | 369% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1269 mg | 423% | |
| Sodium | 6420 mg | 279% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 21.6 g | ||
| Protein | 264.3 g | 529% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 361 mg | 28% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5220 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
