Slow Cooker Chicken Chasseur

Transform your weeknight dinners with the rich, rustic flavors of Slow Cooker Chicken Chasseur, a French-inspired classic made effortlessly in your crockpot. This hearty dish features tender, bone-in chicken thighs slowly simmered in a savory tomato and white wine sauce infused with garlic, thyme, and a hint of bay leaf. Earthy, golden-browned mushrooms add depth and texture, while thoughtful slow cooking ensures perfect tenderness and melded flavors. With a short 20-minute prep and six hours of hands-free cooking, this one-pot wonder is perfect for cozy dinners and easy entertaining. Garnish with fresh parsley and serve over rice, creamy mashed potatoes, or warm crusty bread for a satisfying meal that's both elegant and comforting. Perfect for busy days, this chicken chasseur recipe is a must-try for fans of slow cooker recipes and French cuisine!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 4

Ingredients

• 6 pieces Bone-in chicken thighs
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 200 grams Button mushrooms, sliced
• 3 cloves Garlic cloves, minced
• 125 milliliters Dry white wine
• 250 milliliters Chicken stock
• 2 tablespoons Tomato paste
• 400 grams Canned diced tomatoes
• 1 teaspoon Dried thyme
• 1 leaf Bay leaf
• 2 tablespoons Flat-leaf parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.

Step 3

Reduce the heat to medium. Add butter to the skillet. Once melted, add the sliced mushrooms and cook for 5-7 minutes until softened and golden. Stir in the minced garlic and cook for another 1 minute.

Step 4

Pour in the white wine to deglaze the skillet, scraping up any browned bits at the bottom. Cook for 2-3 minutes until the liquid reduces slightly, then remove from heat.

Step 5

In the slow cooker, combine the chicken stock, tomato paste, canned diced tomatoes, dried thyme, bay leaf, remaining salt, and black pepper. Stir to mix well.

Step 6

Add the browned chicken thighs to the slow cooker, then pour the mushroom and wine mixture over the top.

Step 7

Cover and cook on low for 6 hours, or until the chicken is tender and fully cooked.

Step 8

Taste and adjust seasoning as needed. Discard the bay leaf before serving.

Step 9

Garnish with chopped parsley and serve hot over rice, mashed potatoes, or crusty bread.

Nutrition Facts

Serving size	(2575.8g)

Amount per serving	% Daily Value*
Calories	3918.1

Total Fat 288.1g	0%
Saturated Fat 78.7g	0%
Polyunsaturated Fat 6.1g
Cholesterol 1269mg	0%
Sodium 6420.5mg	0%
Total Carbohydrate 35.3g	0%
Dietary Fiber 12.9g	0%
Total Sugars 21.6g
Protein 264.3g	0%

Vitamin D 20IU	0%
Calcium 360.6mg	0%
Iron 20.3mg	0%
Potassium 5219.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.4%

Protein: 27.9%

Carbs: 3.7%