James Martin’s Slow Cooker Chicken Chasseur

James Martin’s Slow Cooker Chicken Chasseur is a rich, comforting French classic made beautifully simple. Tender chicken simmers gently in a tomato and white wine sauce with mushrooms, garlic and fresh herbs, creating a dish that is deeply savoury with a silky finish. The texture is soft and succulent, with a sauce that is perfect for spooning over mash or crusty bread. This is an easy recipe that requires minimal hands-on time and takes around 4 to 6 hours in the slow cooker.

Ingredients

For the Chicken

• 6 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tbsp olive oil

For the Chasseur Sauce

• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 250g chestnut mushrooms, sliced
• 2 tbsp tomato purée
• 400g chopped tomatoes (1 tin)
• 150ml dry white wine
• 150ml chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp fresh parsley, chopped

How to Make James Martin’s Slow Cooker Chicken Chasseur

• Prepare the chicken: Season the chicken thighs well with salt and black pepper on both sides.
• Brown the chicken: Heat olive oil in a large frying pan over medium heat. Brown the chicken thighs skin-side down for 4 to 5 minutes until golden. Turn and cook for another 2 minutes. Transfer to the slow cooker.
• Soften the vegetables: In the same pan, add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the garlic and mushrooms and cook until the mushrooms release their juices.
• Build the sauce: Stir in the tomato purée and cook for 1 minute. Pour in the white wine and let it bubble for 2 to 3 minutes to reduce slightly. Add the chopped tomatoes, chicken stock, thyme and bay leaf. Stir well.
• Slow cook: Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
• Finish and serve: Remove the bay leaf. Sprinkle with fresh parsley before serving. Taste and adjust seasoning if needed.

Tips

Do I need to brown the chicken first?

Yes, browning adds depth of flavour and helps the skin hold its texture. It only takes a few minutes and makes a noticeable difference.

How can I thicken the sauce?

If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking. You can also stir in a small cornflour slurry and cook until thickened.

Can I use boneless chicken?

Yes, boneless thighs work well and cook slightly faster. Reduce the cooking time by about 30 minutes and check for doneness.

What wine works best?

A dry white wine such as Sauvignon Blanc or Pinot Grigio gives the best balance without overpowering the sauce.

Serving Suggestions

• Serve with creamy mashed potatoes
• Pair with buttered tagliatelle or rice
• Add crusty bread to soak up the sauce
• Enjoy with steamed green beans or peas

Storage

Room Temperature

Allow to cool slightly, then refrigerate within 2 hours. Do not leave out longer than this.

Refrigerator

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

Freezing

Freeze in suitable containers for up to 3 months. Defrost overnight in the fridge before reheating thoroughly.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 14g
• Protein: 38g
• Fat: 24g
• Saturated Fat: 6g
• Sodium: 540mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin’s Slow Cooker Chicken Chasseur

Recipe by Milli RoseCourse: Main CourseCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken slow cooked in a rich tomato, white wine and mushroom sauce. A comforting French classic made simple.

Ingredients

• 6 bone-in, skin-on chicken thighs

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 250g chestnut mushrooms, sliced

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 150ml dry white wine

• 150ml chicken stock

• 1 tsp dried thyme

• 1 bay leaf

Directions

• Season chicken thighs with salt and pepper.
• Brown chicken in olive oil until golden, then transfer to slow cooker.
• Cook onion, garlic and mushrooms until softened.
• Add tomato purée, wine, tomatoes, stock and herbs. Stir well.
• Pour sauce over chicken and cook on low for 4 to 6 hours.
• Remove bay leaf, sprinkle with parsley and serve.

Notes

• Brown the chicken for deeper flavour.
• Remove lid at the end if you prefer a thicker sauce.
• Freezes well for up to 3 months.