Name: Slow cooker chicken chasseur
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 tbsp olive oil -; 4 chicken thighs, skin-on and bone-in -; 2 shallots or 1 onion, finely chopped -; 2 garlic cloves , crushed -; 200g baby chestnut mushrooms , halved -; 200ml white wine -; 1 tbsp tomato purée -; 200g chopped tomatoes -; 2 thyme sprigs -; 1 bay leaf -; 400ml hot chicken stock -; small handful of parsley , finely chopped, to serve -; mash , jackets, pasta or roast potatoes, to serve (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow cooker chicken chasseur

1. 2 tbsp olive oil -

2. 4 chicken thighs, skin-on and bone-in -

3. 2 shallots or 1 onion, finely chopped -

4. 2 garlic cloves , crushed -

5. 200g baby chestnut mushrooms , halved -

6. 200ml white wine -

7. 1 tbsp tomato purée -

8. 200g chopped tomatoes -

9. 2 thyme sprigs -

10. 1 bay leaf -

11. 400ml hot chicken stock -

12. small handful of parsley , finely chopped, to serve -

13. mash , jackets, pasta or roast potatoes, to serve (optional) -

How to cook deliciously - Slow cooker chicken chasseur

1. Stage

Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.

2. Stage

Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.

3. Stage

Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there’s a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.

4. Stage

Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.