James Martin’s Slow Cooker Chicken Chasseur

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This slow cooker chicken chasseur is a cosy, French-style chicken stew with tender meat, a rich tomato and white wine sauce, and plenty of mushrooms. The flavour is deep and savoury, with a gentle herby finish and just enough acidity to keep it bright. It’s an easy, low-fuss dinner with a little browning up front for the best taste. Total time is about 6 hours, most of it hands-off in the slow cooker.

Ingredients

For the chicken

6 bone-in, skin-on chicken thighs (about 1.2kg)
1 tsp fine salt (plus more to taste)
1/2 tsp freshly ground black pepper
2 tbsp plain flour
2 tbsp olive oil

For the chasseur sauce

1 large onion, finely sliced
2 medium carrots, sliced
250g chestnut mushrooms, thickly sliced
3 garlic cloves, finely chopped
2 tbsp tomato purée
150ml dry white wine
250ml chicken stock
1 x 400g tin chopped tomatoes
1 tbsp Dijon mustard
2 tsp fresh thyme leaves (or 1 tsp dried thyme)
1 bay leaf

To finish

20g unsalted butter, softened (for thickening, optional but recommended)
1 tbsp plain flour (for thickening, optional but recommended)
2 tbsp chopped fresh parsley

How to Make James Martin’s Slow Cooker Chicken Chasseur

Oven preparation

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken skin can be crisped at the end if you’d like a golden finish. (This step is optional, but it’s lovely for texture.)
Warm the slow cooker: If your slow cooker has a preheat function, switch it on now. Otherwise, just have the insert ready so you can tip everything in while it’s hot.

Mixing

Season and flour the chicken: Pat the chicken thighs dry. Season with salt and pepper, then toss with the flour so there’s a light coating. This helps with browning and gives the sauce a little body.
Brown the chicken: Heat the olive oil in a large frying pan over medium-high heat. Brown the thighs for 4 to 5 minutes per side until deeply golden. Work in batches so the pan stays hot. Transfer the chicken to a plate.
Build the base: In the same pan, add the onion and carrots. Cook for 5 minutes, scraping up any browned bits. Add the mushrooms and cook for 3 minutes, then add the garlic for 30 seconds.
Mix the sauce: Stir in the tomato purée and cook for 1 minute. Pour in the white wine and simmer for 2 minutes to reduce slightly. Stir in the stock, chopped tomatoes, Dijon mustard, thyme, and bay leaf.

Baking (slow cooking)

Transfer to the slow cooker: Tip the sauce and vegetables into the slow cooker insert. Nestle the chicken thighs in, skin-side up if possible.
Cook: Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
Optional crisp finish: If you want crisp skin, lift the cooked chicken onto a foil-lined tray and roast for 8 to 12 minutes in the preheated oven, just until the skin is lightly crisp.

Cooling

Rest the stew: Let the slow cooker sit with the lid off for 10 minutes. This slightly cools the sauce so it thickens naturally and tastes more rounded.
Thicken if needed: Mash the softened butter with 1 tbsp flour to make a paste. Whisk small pieces into the hot sauce, then cook on HIGH for 20 to 30 minutes (or until it’s the consistency you like). Taste and adjust seasoning.

Assembling

Finish and serve: Stir most of the parsley into the sauce, then spoon the chicken and mushrooms into bowls. Scatter the remaining parsley on top and serve hot.

How to Make James Martin’s Slow Cooker Chicken Chasseur

Tips

How do I stop chicken chasseur from tasting watery?

Brown the chicken properly and simmer the wine for a couple of minutes before slow cooking. If the sauce still looks thin at the end, thicken with the butter and flour paste (or a cornflour slurry) and let it bubble with the lid off.

Do I really need to brown the chicken first?

For the best flavour, yes. Browning builds that savoury depth you can’t get from slow cooking alone. If you’re short on time, you can skip it, but add an extra pinch of salt and a little more thyme to boost flavour.

What if my sauce is too sharp or acidic?

Stir in a small knob of butter, or add 1/2 tsp sugar, then taste again. Acidity varies between tomato tins and wines, so a tiny adjustment often fixes it.

How can I make it feel more “restaurant-style”?

Finish with a final swirl of butter, plenty of parsley, and a squeeze of lemon right before serving. Crisping the chicken skin in the oven also makes it feel extra special.

Serving Suggestions

Buttery mashed potatoes or creamy mash with a little mustard
Steamed green beans or buttered peas
Tagliatelle or soft polenta to catch the sauce
Crusty bread for mopping up the mushrooms and gravy

Storage

Room temperature

Let the chicken chasseur cool for no more than 2 hours, then refrigerate. Because it’s a poultry dish, it’s best not to leave it out any longer.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave until piping hot all the way through.

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat slowly. If the sauce loosens after freezing, simmer it for a few minutes to reduce, or thicken with a little butter and flour paste.

Nutrition

Calories: 465 kcal
Carbohydrates: 14 g
Protein: 38 g
Fat: 27 g
Saturated Fat: 9 g
Sodium: 820 mg

Disclaimer: Nutrition values are estimates and will vary based on the ingredients you use.

FAQs

Can I make chicken chasseur in the slow cooker without wine?

Yes. Replace the wine with an extra 150ml chicken stock and add 1 tablespoon lemon juice (or 1 teaspoon white wine vinegar) at the end to keep the sauce bright.

Is it better to use chicken thighs or breast?

Thighs are best for slow cooking because they stay juicy and turn tender. Chicken breast can dry out, so if you use it, cook on LOW and start checking at the 2.5 to 3 hour mark.

How do I thicken slow cooker chicken chasseur?

The easiest way is a butter and flour paste (beurre manié): mash 20g butter with 1 tablespoon flour, whisk it into the hot sauce, then cook for 20 to 30 minutes with the lid off. You can also use 1 tablespoon cornflour mixed with 2 tablespoons cold water.

Do I need to brown the chicken before slow cooking?

You don’t have to, but it makes a noticeable difference. Browning adds colour and a deeper savoury flavour to the finished sauce. If you skip it, the dish will still be tasty, just a little lighter in flavour.

Can I cook chicken chasseur on HIGH instead of LOW?

Yes. Cook on HIGH for 3 to 4 hours, or until the chicken is tender and cooked through. LOW for 5 to 6 hours gives the best texture and a slightly richer sauce.