This slow cooker chicken chasseur recipeis the perfect stew for effortless, comforting meals. Pop this on in the morning, let the slow cooker do its magic and return home to a comforting bowl of chicken stew. Tender, meaty chicken thighs cooked in a rich tomato sauce, with bacon lardons and mushrooms, this warming classic is made super easy in a slow cooker.
Ideal for busy days, this hands-off recipe is sure to become a cold-weather favourite for the whole family, and can be batch-cooked and frozen for later too.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
6 hrs 20 mins
Total Time:
6 hrs 40 mins
Cal/Serv:
491
Ingredients
2 tsp. vegetable oil
8 bone-in skin-on chicken thighs
1 onion, finely chopped
200 g bacon lardons
1 garlic clove, crushed
2 Tbsp. tomato purée
150 ml dry white wine
200 ml hot chicken stock
200 g button mushrooms
400 g tin chopped tomatoes
Small handful tarragon leaves, finely chopped, to serve
Directions
Step 1Heat oil in a large frying pan over medium heat. Add chicken to the pan and brown all over, in batches if necessary. Remove to the bowl of a slow cooker.
Step 2Add onion and bacon to the pan and cook, stirring, until onion is softened, about 10min. Add garlic and tomato purée and cook for 2min. Increase heat to medium-high and stir in the wine. Bubble to reduce wine by 1/2.
Step 3Transfer mixture to the slow cooker. Add the stock, mushrooms, tomatoes and some seasoning. Stir. Cover and cook on low for 6hr.
Step 4Divide between 4 plates and sprinkle over the tarragon. Serve with mashed potato and seasonal greens, if you like.
Absolutely! Once cooked, cool completely, divide into portions and freeze in sealed containers. Defrost in the fridge overnight and reheat thoroughly to serve.
I'm not a fan of tarragon, what could I use instead?
Use thyme instead, but add it to the stew at step 3 rather than sprinkling on at the end. Or garnish the cooked stew with fresh chopped parsley for a burst of freshness.
Per serving:
Calories: 491
Protein: 55g
Total fat: 23g
Saturates: 7g
Carbs: 7g
Total sugars: 7g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
