Jamie Oliver Chicken Chasseur Slow Cooker

I used to think “fancy French food” meant slaving over a stove for hours. Then I tried Jamie’s slow-cooker chasseur on a rainy Tuesday. Mon dieu. The smell alone—garlic, wine, and that unholy crispy bacon—made my neighbor text “WHAT ARE YOU COOKING?!” by lunchtime.

This dish tastes like a Parisian bistro but behaves like your chillest crockpot meal. Pro tip? Use bone-in thighs. They turn absurdly tender while the skin soaks up all that mushroomy-wine goodness. Serve it over mash with crusty bread for sauce-mopping emergencies.

Why You’ll Love It

• Set-it-and-forget-it magic (6 hrs of freedom while it cooks!)
• Restaurant-worthy depth without the fuss (thanks, lazy slow cooker).
• Bacon + mushrooms = umami bomb (your taste buds will high-five you).
• Freezes like a dream—make double for future you.
• Impresses everyone but secretly takes 20 mins of active work.

Ingredients

(Serves 4 hungry humans)

• 8 bone-in, skin-on chicken thighs (don’t you dare use breast!)
• 3 tbsp plain flour + extra black pepper
• 150g smoked bacon lardons (or chop thick-cut bacon)
• 1–2 tbsp olive oil (bacon fat does half the work!)
• 1 large onion, chopped (yellow or white—no one’s judging)
• 4 garlic cloves, sliced (or crushed if lazy)
• 185ml dry white wine (cheap Sauv Blanc works—don’t waste the good stuff)
• 1 chicken stock pot (or cube + 450ml hot water)
• 2 tbsp tomato purée (that little tube in your fridge? Perfect.)
• 4 bay leaves (fresh if you’re fancy, dried if you’re sane)
• 15g butter (salted, please)
• 200g mixed mushrooms (chestnut + button = texture heaven)
• 2 tbsp chopped fresh tarragon or parsley (tarragon = French vibes!)

How to Make It

Dust the chicken & conquer flour:

Season flour generously with pepper. Toss thighs in flour right in the slow cooker pot (less mess!). Shake off excess—leave that flavor-dust in the pot. Set thighs aside.

Crisp that bacon low and slow:

Add bacon to a cold skillet. Fry low until golden and crispy (patience = crispiness!). Scoop out bacon, leaving fat behind. Add bacon to slow cooker.

Sear the chicken like you mean it:

Heat 1 tbsp oil in the bacon-fat skillet. Sear thighs skin-down over medium heat 5 mins until GOLDEN. Flip, sear 3 mins. Work in batches—don’t crowd! Add seared thighs to slow cooker.

Build your saucy fortress:

Scatter onion, garlic into slow cooker. Stir to coat in flour. Pour in wine, stock, tomato purée. Toss in bay leaves. Nestle chicken skin-up. Cover. Cook low 6 hrs (or high 4 hrs).

Butter-riot those shrooms:

Before serving, melt butter in a skillet. Fry mushrooms over high heat 5 mins—don’t stir! Let them get caramelized and sexy.

Finish with herby flair:

Stir crispy mushrooms and tarragon into the pot. Fish out bay leaves. Taste—add salt if needed (bacon’s salty though!).

Common Mistakes and How to Dodge Them

• Skipping the sear = sad, flabby skin. Sear. Every. Piece.
• Overcrowding the skillet = steamed chicken. Batches are non-negotiable.
• Stirring mushrooms = soggy buttons. Let ’em sizzle untouched!

Storage and Reheating

• Fridge: Keeps 3 days. Tastes better next day!
• Freezer: Freeze (sans herbs) 3 months. Thaw overnight.
• Reheat: Gentle simmer on stove or microwave (stir sauce often).

Frequently Asked Questions

No wine? Use 200ml extra stock + 1 tbsp cider vinegar.
Can I use dried herbs? Use 2 tsp dried tarragon (add with bay leaves).
Skin got soggy? Broil 3 mins before serving to re-crisp!

Nutrition Facts (Per Serving):

• Calories: 620
• Fat: 42g
• Carbs: 18g
• Protein: 38g
• Sodium: 980mg
• Sugar: 4g

Try More Jamie Oliver Recipes:

• Jamie Oliver Pasta Al Forno
• Jamie Oliver Pasta Arrabiata Recipe
• Jamie Oliver Pasta Alla Norma