James Martin Slow Cooker Chicken Chasseur is a rustic, comforting French classic adapted for modern convenience without sacrificing flavor. Known as “Hunter’s Chicken,” this dish is famous for its rich, wine-infused tomato sauce loaded with mushrooms and herbs. James Martin’s version emphasizes the importance of building layers of flavor: browning the chicken in butter, reducing the wine, and finishing with fresh tarragon. By using the slow cooker, the chicken thighs become impossibly tender, falling off the bone and absorbing the deep, savory notes of the sauce over several hours.
Try more Recipes:
- James Martin Spatchcock Chicken
- James Martin Southern Fried Chicken
- James Martin Chicken Bonne Femme
Why You Will Love This Slow Cooker Chicken Chasseur Recipe:
- Deep, Developed Flavor: Unlike many “dump and go” slow cooker recipes, this one uses a browning step and a wine reduction to ensure the sauce tastes chef-made, not watery.
- Budget-Friendly Elegance: It transforms humble ingredients like chicken thighs, onions, and mushrooms into a sophisticated meal worthy of a dinner party.
- The “Fall-Apart” Texture: Slow cooking allows the connective tissue in the chicken thighs to break down completely, resulting in meat that is succulent and juicy.
- Classic French Taste: The combination of white wine, tomato, and tarragon offers a distinctive bistro flavor profile that is a nice change from standard gravies.
- Stress-Free Dinner: Once the prep is done, the machine does the heavy lifting, filling your home with the aroma of herbs and wine.
James Martin Slow Cooker Chicken Chasseur Ingredients
- 8 Chicken thighs (bone-in, skin-on preferred for flavor, or skinless)
- 2 tbsp Olive oil
- 25g Butter
- 1 large Onion (or 4 Shallots), finely chopped
- 2 cloves Garlic, crushed
- 250g Button or Chestnut mushrooms, halved or quartered
- 2 tbsp Tomato purée (paste)
- 1 tbsp All-purpose flour
- 200ml Dry white wine (e.g., Sauvignon Blanc)
- 400g (1 can) Chopped tomatoes
- 250ml Chicken stock
- 1 tbsp Fresh tarragon, chopped (plus extra for garnish)
- 1 tbsp Fresh parsley, chopped
- Salt and freshly ground black pepper
How To Make James Martin Slow Cooker Chicken Chasseur
- Sear the Chicken: Season the chicken thighs with salt and pepper. Heat the oil and butter in a large frying pan over medium-high heat. Fry the chicken for 4 to 5 minutes per side until the skin is golden brown and crispy. Transfer the chicken to the slow cooker bowl.
- Sauté the Veg: In the same pan (don’t clean it!), add the onions and mushrooms. Cook for 5 minutes until softened and lightly browned. Add the garlic and cook for another minute.
- Build the Sauce: Stir in the tomato purée and flour, cooking for 1 minute to coat the vegetables. Pour in the white wine and turn the heat up. Let it bubble rapidly for 2 minutes to burn off the alcohol and reduce slightly, scraping up any tasty brown bits from the bottom of the pan.
- Combine: Pour the onion and wine mixture over the chicken in the slow cooker. Add the canned tomatoes and chicken stock. Stir gently to combine.
- Slow Cook: Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours. The chicken should be tender enough to pull apart with a fork.
- Finish: Just before serving, stir in the chopped fresh tarragon and parsley. Taste and adjust seasoning with more salt or pepper if needed.
Recipe Tips
- Don’t skip the sear: Browning the chicken and onions first adds a caramelized depth that the slow cooker cannot replicate on its own.
- Reduce the liquid: Slow cookers retain moisture. If the sauce is too runny at the end, remove the lid for the last 30 minutes or use a cornstarch slurry.
- Fresh herbs matter: Dried tarragon is okay in a pinch, but adding fresh tarragon right at the end lifts the entire dish with a burst of anise flavor.
What To Serve With Chicken Chasseur?
This Cooker Chicken Chasseur Recipe is rich and tangy, so it needs a starchy side to soak it up. The most classic James Martin accompaniment is Creamy Mashed Potatoes with plenty of butter, which acts as a perfect bed for the sauce. Alternatively, serve it with Crusty Baguette or Buttered Noodles (tagliatelle works well). For a vegetable side, Steamed Green Beans or Buttered Peas add a pop of color and freshness that cuts through the richness of the wine sauce.
How To Store Leftovers Chicken Chasseur?
- Refrigerate: Allow the dish to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. The flavors often improve the next day.
- Freeze: This dish freezes beautifully. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Leftovers Chicken Chasseur?
Important Rule: Don’t skip the sear. While it is tempting to just throw raw chicken into the slow cooker, you will lose a massive amount of flavor. Browning the meat and caramelizing the mushrooms in butter provides the savory “fond” that gives the Chasseur sauce its depth and color.
- Stovetop: Place the chicken and sauce in a saucepan over medium-low heat. Simmer gently for 10 to 15 minutes, adding a splash of water or stock if the sauce has thickened too much in the fridge.
- Microwave: Heat individual portions on high for 2-3 minutes, stirring halfway through.
FAQs
While you can put raw chicken straight into the slow cooker, browning it in a pan first adds a huge amount of flavor. Searing the chicken skin renders some fat and caramelizes the meat, giving your sauce a richer, deeper taste that slow cooking alone cannot achieve.
Slow cookers do not allow liquid to evaporate, so sauces can sometimes be thin. To fix this, mix a tablespoon of cornstarch with a splash of cold water and stir it into the pot about 30 minutes before serving. Alternatively, you can remove the lid for the last hour of cooking.
Chicken thighs or drumsticks are much better suited for this recipe. White meat, like breasts, has very little fat and tends to dry out and become stringy during long cooking times. Dark meat stays tender and juicy even after hours in the pot.
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Try more Recipes:
- James Martin Butter Chicken
- James Martin Chicken and Ham Pie
- James Martin Chicken and Water Chestnut Pie
Slow Cooker Chicken Chasseur Nutrition Facts
Serving Size: 2 chicken thighs + sauce
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 140mg
- Sodium: 680mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 35g
James Martin’s Slow Cooker Chicken Chasseur
Course: Main, Lunch, DinnerCuisine: British, FrenchDifficulty: Easy4
servings20
minutes6
hours320
kcalJames Martin’s Slow Cooker Chicken Chasseur classic French stew brings warmth to your table with minimal effort. It combines tender chicken and earthy mushrooms in a rich red wine sauce. The slow cooking process ensures deep flavor and melt-in-the-mouth texture. Serve it over creamy mash for the ultimate comfort food experience.
Ingredients
8 Chicken thighs (bone-in, skin-on preferred for flavor, or skinless)
2 tbsp Olive oil
25g Butter
1 large Onion (or 4 Shallots), finely chopped
2 cloves Garlic, crushed
250g Button or Chestnut mushrooms, halved or quartered
2 tbsp Tomato purée (paste)
1 tbsp All-purpose flour
200ml Dry white wine (e.g., Sauvignon Blanc)
400g (1 can) Chopped tomatoes
250ml Chicken stock
1 tbsp Fresh tarragon, chopped (plus extra for garnish)
1 tbsp Fresh parsley, chopped
Salt and freshly ground black pepper
Directions
- Sear the Chicken: Season the chicken thighs with salt and pepper. Heat the oil and butter in a large frying pan over medium-high heat. Fry the chicken for 4 to 5 minutes per side until the skin is golden brown and crispy. Transfer the chicken to the slow cooker bowl.
- Sauté the Veg: In the same pan (don’t clean it!), add the onions and mushrooms. Cook for 5 minutes until softened and lightly browned. Add the garlic and cook for another minute.
- Build the Sauce: Stir in the tomato purée and flour, cooking for 1 minute to coat the vegetables. Pour in the white wine and turn the heat up. Let it bubble rapidly for 2 minutes to burn off the alcohol and reduce slightly, scraping up any tasty brown bits from the bottom of the pan.
- Combine: Pour the onion and wine mixture over the chicken in the slow cooker. Add the canned tomatoes and chicken stock. Stir gently to combine.
- Slow Cook: Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours. The chicken should be tender enough to pull apart with a fork.
- Finish: Just before serving, stir in the chopped fresh tarragon and parsley. Taste and adjust seasoning with more salt or pepper if needed.
Notes
Don’t skip the sear: Browning the chicken and onions first adds a caramelized depth that the slow cooker cannot replicate on its own.
Reduce the liquid: Slow cookers retain moisture. If the sauce is too runny at the end, remove the lid for the last 30 minutes or use a cornstarch slurry.
Fresh herbs matter: Dried tarragon is okay in a pinch, but adding fresh tarragon right at the end lifts the entire dish with a burst of anise flavor.
