Slow Cooker Chicken Chasseur
, Updated Jul 06, 2025
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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!
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.
Ingredients for Restaurant-Worthy Chicken Chasseur
- 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 vermouth (or simply swap with more stock)
- Chicken stock cubes or bouillon
- 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 as needed.
Serving Suggestions
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
This is a great make-ahead dish – in fact, it might taste even better the next day!
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or the microwave, adding a splash of stock or water if the sauce has thickened too much.
- Freeze cooled chicken and sauce together in portions for up to 3 months. Defrost in the fridge overnight, then reheat gently to avoid overcooking the chicken.
Slimming World Chicken Chasseur Tweaks
- Use skinless, boneless chicken, trimming all visible fat. Chicken breast is the leanest option, but thighs can still be used if trimmed well.
- Skip the butter and oil: Use low-calorie cooking spray (like Frylight) to sauté, or skip sautéing altogether and go for a true dump-and-go slow cooker method.
- Omit the wine: Substitute with chicken stock or broth, adding a teaspoon of white wine vinegar and a pinch of mustard powder for flavor.
- Thickening the Sauce: Replace the flour with a small amount of xanthan gum if needed. You can also simmer the stew with the lid off at the end of cooking to reduce the sauce. Alternatively mash a few of the softened vegetables into the sauce for body.
- Serving Suggestions: Cauliflower mash or mashed potatoes made with fat-free fromage frais. Avoid white rice, pasta and bread, replacing with plenty of steamed greens or vegetables like broccoli, brussels sprouts, asparagus, or green beans.
Check out my other Crockpot recipes!
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!
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
- 2 large tomatoes , roughly chopped seeds removed
- 2 tbsp tomato paste
- 1 tsp salt
- ½ black pepper
- 1 tsp dried mixed herbs , Herbs de Provence ideally
- 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.8 chicken thighs, 2 tbsp flour, salt and pepper, 2 tbsp butter, 1 tbsp light olive oil
- Melt the rest of the butter in your pan / crockpot. Sauté the shallots for five-7 minutes, until slightly softened.3 shallots
- Add the wine and continue to cook, stirring, until almost completely reduced. Add the mushrooms and garlic and continue to cook for five minutes.60 ml (¼ cup) white wine or vermouth, 250 g (8oz) button mushrooms, halved or quartered, 3 garlic cloves
- Stir in the tomato paste, chopped fresh tomatoes, salt, pepper, bay leaves 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.1 tsp salt, 1 tsp dried mixed herbs, ½ black pepper, 2 large tomatoes, 2 tbsp tomato paste, 2 chicken stock cubes, 120 ml (½ cup) white wine or water, 2 bay leaves
- Discard the bay leaves and check the seasoning, adding salt and pepper if needed. Serve sprinkled with parsley or tarragon.1 tbsp fresh tarragon, 1 tbsp flat leaf parsley
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Is there a way to make it without the chicken cubes for a lower-sodium dish? Don’t want to make it too watery.
You can use low sodium chicken broth
Its really a nice recipe and mouth watering. Try this one also
This chicken chasseur recipe is outstanding! It was absolutely delicious! I cooked it for friends and I can honestly say it came out like restaurant standard food. I used large chicken breasts and substituted the tarragon for fresh tyme as I’m not keen on tarragon. The chicken didn’t dry out and was lovely in the tasty gravy.
A big hit with my guests. Will definitely be doing this one again! Thanks.