Slow Cooker Chicken, Bacon and Potato Stew

Recipe tags

• Dinner
• Slow Cooker
• Slow Sundays
• Budget Friendly

Ingredients

• 1 tbsp Olive Oil
• 12 rashers Smoked Streaky Bacon
• 350 g Baby New Potatoes
• 6 items Bone-In Chicken Thighs
• 200 g Shallots
• 200 ml White Wine
• 3 sprigs Fresh Thyme
• 200 ml Crème Fraîche
• 2 tbsp Fresh Tarragon
• 1 item Chicken Stock Cubes
• 1 pinch Pepper
• 1 tsp Lemon Juice
• 1 pinch Salt

Method

1. Preparation: Remove the skin from the chicken thighs. Chop the bacon and peel the shallots, halving any large ones. Scrub the potatoes and halve any larger ones. Chop enough tarragon to measure 2 tablespoons. Prepare 500 ml hot chicken stock. Preheat the slow cooker if required by its instructions.
2. Heat the olive oil in a large frying pan over a medium-high heat. Brown the chicken thighs for approximately 10 minutes, turning to colour both sides. Transfer to the slow cooker.
3. Add the bacon and shallots to the frying pan. Cook, stirring occasionally, until the bacon is lightly browned and the shallots begin to colour.
4. Pour the white wine into the frying pan and stir, scraping up any browned bits. Transfer everything to the slow cooker.
5. Add the potatoes, thyme, hot chicken stock and 1 tablespoon of the chopped tarragon. Stir gently, then cover.
6. Cook on High for 4–6 hours, until the chicken is cooked through and tender and the potatoes are soft.
7. If you would like a thicker sauce, carefully ladle some of the cooking liquid into a saucepan. Boil until reduced to your preferred consistency, then return it to the slow cooker.
8. Remove the thyme stalks. For easier serving, carefully lift out the chicken, remove and discard the bones, then return the meat to the stew.
9. Turn the slow cooker off and gently stir in the crème fraîche until evenly combined.
10. Stir in the lemon juice, starting with 1 teaspoon and adjusting to taste. Sprinkle with the remaining 1 tablespoon of chopped tarragon and serve.

Notes

• Tender chicken thighs, smoky bacon and baby potatoes in a creamy sauce with thyme and tarragon. Let the slow cooker do most of the work, then stir in crème fraîche for a rich, slightly tangy finish. Serve with broccoli, peas or greens.

Tips

• Brown the chicken and bacon before slow cooking for a richer flavour.
• Halve larger potatoes so they cook evenly alongside the smaller ones.
• For a thicker sauce, reduce some cooking liquid in a saucepan before adding the crème fraîche.
• Stir in the crème fraîche at the end, then taste before adding the lemon juice.

Swaps and substitutes

• Bone-In Chicken Thighs: Use boneless, skinless thighs instead. Start checking earlier, as they may become tender sooner.
• Smoked Streaky Bacon: Use smoked bacon lardons or chopped back bacon. Back bacon gives a leaner result.
• Shallots: Use 2 small onions, cut into wedges.
• White Wine: Replace with 200 ml extra chicken stock. Adjust the lemon juice to taste at the end.
• Crème Fraîche: Use 150–200 ml double cream, adding a little extra lemon juice to taste. Alternatively, leave it out for a lighter broth.
• Fresh Tarragon: Use chopped parsley for a milder flavour, or approximately 2 teaspoons dried tarragon, added at the start of cooking.
• Fresh Thyme: Use ½ teaspoon dried thyme instead.

Equipment and cleaning

• Use the wine to lift the browned bits from the frying pan into the stew.
• Remove the chicken bones before serving if you want the finished dish easier to eat.
• Let the slow cooker insert cool before soaking it in warm, soapy water.

No-waste tips

• Use leftover crème fraîche in pasta sauces, mashed potatoes or salad dressings.