Jamie Oliver Chicken Chasseur Slow Cooker

This easy and delicious Jamie Oliver Chicken Chasseur Slow Cooker is a simple, comforting dish perfect for busy days. Tender chicken thighs, crispy bacon, and mushrooms simmer in a rich white wine sauce, making it a hearty meal. With everyday ingredients, it’s a flexible and flavorful dish your whole family will love.

Ingredients Needed

• 3 tbsp plain flour (all-purpose flour)
• 8 chicken thighs, bone-in and skin-on
• 150–175g (5½–6oz) smoked bacon lardons
• 1–2 tbsp olive or vegetable oil
• 1 onion, chopped
• 4 large garlic cloves, sliced
• 185ml (6½fl oz) white wine
• 1 chicken stock pot or cube
• 2 tbsp tomato purée (tomato paste)
• 4 bay leaves
• Knob of butter (roughly 15g / ½oz)
• 200g (7oz) mixed mushrooms (chestnut or button), larger ones halved or sliced
• 2 tbsp chopped fresh tarragon or flatleaf parsley
• Freshly ground black pepper

How To Make Chicken Chasseur Slow Cooker

1. Season and Flour the Chicken: Season the flour with black pepper. Toss the chicken thighs in the seasoned flour in the slow cooker pot, shaking off any excess flour. Set the thighs aside.
2. Crisp the Bacon: Add the bacon lardons to a cold, heavy-bottomed frying pan. Fry over a low heat until golden and crisp. Use a slotted spoon to transfer the bacon to the slow cooker, leaving the fat in the pan.
3. Brown the Chicken: Add 1 tbsp of oil to the pan with half of the chicken thighs, skin-side down. Fry over medium heat until crispy and golden brown. Repeat with the remaining chicken, adding a little more oil if needed. Transfer the browned chicken to a plate.
4. Prepare the Sauce in the Slow Cooker: Add the chopped onion and garlic to the slow cooker pot with the bacon. Stir until the excess flour disappears. Pour in the wine, chicken stock, tomato purée, and bay leaves. Add 450ml (16fl oz) of water and stir. Add the chicken thighs, skin-side up, and cover with the lid.
5. Slow Cook the Chicken: Cook on low for 6 hours or high for 4 hours, until the chicken is tender and fully cooked.
6. Fry the Mushrooms: Just before serving, heat the butter in a frying pan. Fry the mushrooms over high heat until golden brown. Stir them into the chicken chasseur along with the tarragon.

Recipe Tips

• Use bone-in, skin-on chicken thighs: This helps the chicken stay moist and tender while cooking, adding more flavor to the dish.
• Crisp the bacon first: Browning the bacon before adding it to the slow cooker gives it extra flavor, creating a rich base for the sauce.
• Don’t skip browning the chicken: Searing the chicken skin-side down until crispy adds a deep, golden flavor to the dish.
• Check the liquid level: If the sauce looks too thick, add a little more water or wine to reach your desired consistency before serving.
• Fry mushrooms separately: Frying the mushrooms before adding them ensures they stay golden and don’t become soggy in the slow cooker.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover chicken chasseur cool to room temperature before refrigerating. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: If you want to freeze it, cool the chicken chasseur completely, then place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before warming it.
• Reheat: Place the leftover chicken chasseur in a pan over medium heat. Stir occasionally and heat for 10-15 minutes until it’s warmed through.

Nutrition Facts

Serving Size: 1 of 4/6 servings

• Calories: 588
• Total Fat: 21g
• Saturated Fat: 6g
• Cholesterol: 118mg
• Sodium: 463mg
• Potassium: 883mg
• Total Carbohydrate: 23g
• Dietary Fiber: 5g
• Sugars: 9g
• Protein: 64g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken And Aubergine
• Jamie Oliver Moroccan Chicken
• Jamie Oliver 5 Ingredients Sticky Chicken
• Jamie Oliver Jamaican Jerk Chicken