Slow cooker chicken fricassee

    6 hours 15 min

    This lovely slow cooker chicken fricassee comes out so well and we really enjoy this meal. Lovely flavour and texture and really nice with some potatoes and seasonal vegetables.

    82 people made this

    Serves: 4 

    • 4 skinless chicken thighs
    • 30g plain flour
    • salt and pepper, to taste
    • 55g butter
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 110g mushrooms, sliced
    • 150ml white wine
    • 250ml chicken stock
    • 1 bay leaf
    • 1 teaspoons chopped fresh thyme
    • 1 teaspoon chopped fresh rosemary leaves
    • 1 pinch ground nutmeg
    • 150ml double cream

    Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

    1. Preheat the slow cooker and set to auto or low setting. Toss the chicken pieces in the flour and season generously. Heat half of the butter in a frying pan and add in the chicken thighs. Cook on all sides for a total of 8 minutes until golden brown.
    2. In the same frying pan, add the remainder of the butter followed by the onion, garlic and mushrooms. Cook and stir for 5 to 6 minutes until the onion softens. Increase the heat and add the white wine, chicken stock, herbs, seasoning and nutmeg. Bring to a simmer. Transfer to the slow cooker and cover and cook for 6 hours on auto or low until the chicken thighs are no longer pink in the centre. Half an hour prior to serving, serve in the cream. Serve immediately.

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    Reviews in English (5)


    Cooked today and my rather fussy husband said it was one of the tastiest meals I have cooked for years! It was very tasty and it was so simple to do! I used chicken fillets instead.  -  07 Feb 2015


    Made this today, really tasty, although I added bacon and more white wine than the recipe suggests  -  28 Aug 2014


    I tried this recipe a few months back and it was delicious! Plus so easy to make 👌🏼 Definitely a keeper.  -  23 Aug 2017