Slow Cooker Chicken Chasseur
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
4 hrs 7 mins
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Total Time
4 hrs 17 mins
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Servings
2 servings
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Calories
635 kcal
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Course
Main Course, Dinner
Slow Cooker Chicken Chasseur
Description
This recipe begins by browning seasoned chicken thighs in olive oil to develop a golden crust. The browned chicken is transferred to a slow cooker along with chopped onion, sliced carrots, quartered button mushrooms, and crushed garlic. A blend of chicken stock, white wine, chopped canned tomatoes, tomato puree, and dried thyme is poured over the ingredients. Cooking on high for four hours allows the flavors to harmonize and the chicken to become tender while creating a thickened sauce.
The resulting chicken chasseur balances the acidity from the tomatoes and wine with the earthiness of mushrooms and sweetness from carrots. It simmers gently in the slow cooker, which helps maintain the chicken’s juiciness. This dish works well served over rice, mashed potatoes, or crusty bread to soak up the sauce.
Note that the amount of liquid added is intentionally modest to avoid excess broth since slow cooking does not release much moisture. If the sauce seems too thin at the end, incorporating a cornflour slurry or gravy granules can help thicken it. The vegetable components can be customized according to preference.
Ingredients
- 2 tablespoon olive oil
- 4 chicken thighs
- 2 pinch sea salt
- 2 pinch black pepper
- 1 onion finely chopped
- 2 carrot sliced
- 3 garlic crushed, clove
- 220 g button mushrooms quartered
- 175 ml white wine
- 400 ml chicken stock
- 1 tablespoon tomato puree
- 200 g tomato tinned, chopped
- 0.5 teaspoon thyme dried
Instructions
- Season 4 Chicken thighs with 2 pinch Sea salt and ground black pepper.
- Heat 2 tablespoon Olive oil in a pan over a medium heat and add the chicken. Brown for 4 minutes, then turn over and brown for a further 3 minutes.
- Put the browned chicken thighs into the slow cooker.
- Add 1 Onion, 2 Carrot, 220 g Button mushrooms and 3 Garlic clove to the slow cooker.
- In a jug, mix together 400 ml Chicken stock, 175 ml White wine, 200 g Chopped tomatoes, 1 tablespoon Tomato puree and 0.5 teaspoon Dried thyme.
- Pour the stock into the slow cooker and carefully mix everything together, ensuring the chicken doesn't break.
- Cook on high for 4 hours.
Notes
- Use minimal liquid when slow cooking to prevent the dish from becoming too watery.
- If the sauce is too thin after cooking, thicken it with a cornflour slurry or gravy granules as needed.
- Vegetable choices can be adjusted based on availability or personal taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 635kcal | 32% |
| Carbohydrates | 30g | 10% |
| Protein | 54g | 108% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 221mg | 74% |
| Sodium | 676mg | 28% |
| Potassium | 1687mg | 36% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 10426IU | 209% |
| Vitamin C | 86mg | 96% |
| Calcium | 154mg | 15% |
| Iron | 27mg | 150% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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