Slow Cooker Chicken Chasseur with tender chicken, mushrooms, tomatoes, wine, and herbs. This easy and popular French recipe, also known as Hunter’s Chicken, is definitely a family favorite!
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I love making this Chicken Chasseur in my crockpot – minimum effort and maximum taste hits the sweet spot!
My crockpot allows for cooking on the stove which eliminates the need for extra pots and pans (and extra washing up!).
I don’t add much liquid to my slow cooker recipes so you get a more concentrated sauce with all of the taste.
You will need
- Butter and light olive oil
- Salt, pepper and a little flour
- Chicken thighs, on or off the bone – I prefer skinless chicken thighs. Chicken breasts tend to get a bit dry when slow cooked but you could use them in a pinch.
- Shallots or onions
- Mushrooms – I like to use a mix of brown and white mushrooms. I hate to admit this but my kids pick them out so feel free to leave them out if you are not a fan!
- Fresh chopped tomatoes and tomato paste
- Minced garlic
- White wine or you can use vermouth
- Chicken stock cubes
- Bay leaves
- The herbs – parsley and tarragon (take a look at my Tarragon Chicken)
HOW TO MAKE CHICKEN CHASSEUR
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Season the chicken with salt and pepper and lightly dust with flour. Put the butter and oil in a pan or directly in your crockpot if it allows for searing. Fry the chicken thighs over medium-high heat until golden. Set aside. If you are short on time you can skip the browning step.
Melt a bit more butter in your pan / crockpot. Sauté the shallots for five-7 minutes, until slightly softened.
Add the wine and continue to cook, stirring, until almost completely reduced. Add the mushrooms and garlic and continue to cook for five minutes.
Stir in the tomato paste, chopped fresh tomatoes, salt and herbs. Add the chicken stock cubes and water or wine. Place the chicken thighs on top together with the bay leaves. Cover and cook on HIGH setting for 3-4 hours, or on LOW for 6-7 hours. Stir halfway though if you can.
Discard the bay leaves and check the seasoning, adding salt and pepper if needed. Serve sprinkled with parsley or tarragon.
WHAT TO SERVE WITH CHICKEN CHASSEUR
I have to say mashed potatoes tops my serving suggestions list! This slow cooker chicken casserole is also delicious served with rice or noodles, with plenty of crusty bread to mop up all that delicious Chasseur sauce!
I prefer to serve white wine such as Pouilly-Fumé with this French dish although a light red wine such as Pinot would also work.
STORING AND FREEZING
You can keep any leftovers in the fridge for 3 days or freeze them for up to three months. Always make sure to reheat until piping hot before serving.
HAVE YOU MADE MY CHICKEN CHASSEUR RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Check out my other Crockpot recipes!
Slow Cooker Chicken Chasseur
Ingredients
- 8 chicken thighs , skinless and boneless
- 2 tbsp flour for the chicken
- salt and pepper to season chicken
- 2 tbsp butter , divided
- 1 tbsp light olive oil
- 3 shallots , roughly chopped
- 60 ml (¼ cup) white wine or vermouth
- 250 g (8oz) button mushrooms, halved or quartered
- 3 garlic cloves , minced
- 1 tsp salt
- 1 tsp dried mixed herbs , Herbs de Provence ideally
- ½ black pepper
- 2 large tomatoes , roughly chopped seeds removed
- 2 tbsp tomato paste
- 2 chicken stock cubes , crumbled
- 120 ml (½ cup) white wine or water
- 2 bay leaves
- 1 tbsp fresh tarragon , leaves picked
- 1 tbsp flat leaf parsley , chopped
Instructions
- Season the chicken with salt and pepper and lightly dust with flour. Put a tablespoon of the butter and the oil in a pan or directly in your crockpot if it allows for searing. Fry the chicken thighs over medium-high heat until golden. Set aside.
- Melt the rest of the butter in your pan / crockpot. Sauté the shallots for five-7 minutes, until slightly softened.
- Add the wine and continue to cook, stirring, until almost completely reduced. Add the mushrooms and garlic and continue to cook for five minutes.
- Stir in the tomato paste, chopped fresh tomatoes, salt and herbs. Add the chicken stock cubes and water or wine. Place the chicken thighs on top together with the bay leaves. Cover and cook on HIGH setting for 3-4 hours, or on LOW for 6-7 hours. Stir halfway though if you can.
- Discard the bay leaves and check the seasoning, adding salt and pepper if needed. Serve sprinkled with parsley or tarragon.
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