A traditional French dish, chicken chasseur, or hunter-style chicken, is a one-pot meal where chicken is combined with mushrooms and white wine. Our chicken chasseur slow cooker recipe uses both cremini and wild mushrooms for an extra-intense flavor. Try pairing it with mashed potatoes or brown rice.
1 oz dried mixed wild mushrooms (TIP: A mix of morels, chanterelles, oyster and porcini would work well here.)
8 bone-in, skinless chicken thighs (about 2 lb)
1 1/2 tsp fresh ground black pepper
1/4 tsp sea salt
8 oz cremini mushrooms, quartered
20 pearl onions, peeled (TIP: To peel pearl onions easily, drop them into a pot of boiling water for 5 minutes, then drain and allow to cool slightly. Simply squeeze them between your fingers to pop them out of their skins.)
2 cloves garlic, thinly sliced
1 cup low-sodium chicken broth
1/2 cup dry white wine
3 tbsp white whole-wheat flour (TRY: King Arthur Unbleached White Whole Wheat Flour)
1 tbsp potato flour
1/4 cup chopped fresh flat-leaf parsley leaves
In a medium heat-proof bowl, pour ¼ cup boiling water over dried mushrooms. Let stand for 5 minutes. Season chicken with pepper and salt and place in a 5-qt slow cooker. To slow cooker, add cremini mushrooms, onions, garlic, broth and dried mushrooms (along with soaking liquid). In a small bowl, whisk together wine and flour until no lumps remain. Add wine-flour mixture to slow cooker and stir; cover and cook on high for 3 hours.
In the last 30 minutes of cooking, transfer ¼ cup sauce from slow cooker to a heat-proof bowl and whisk in potato flour. Add mixture back into slow cooker, replace lid, and continue cooking for remaining 30 minutes. Garnish with parsley.
Skip the takeout and throw together this Indian-inspired chicken dish in your slow cooker instead. While boneless chicken breast meat is typical in tikka masala, the slow cooker tends to dry it out, so we’ve opted for bone-in, skinless chicken thighs instead.