Chicken Chasseur

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

1. 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.
2. 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.

Recipe Tweaks (Slimming World_

• 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!

• Crockpot Tuscan Chicken
• Slow Cooker Creamy Chicken Pasta
• Crack Chicken Soup
• Slow Cooker Gammon
• Slow Cooker Welsh Lamb Hotpot

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 #Nusde. I can’t wait to see your take on it!