Chicken, bacon & potato stew

Chicken, bacon & potato stew

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(27 ratings)

Prep: 20 mins Cook: 4 hrs - 6 hrs, 30 mins


Serves 6
Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal284
  • fat13g
  • saturates4g
  • carbs12g
  • sugars4g
  • fibre2g
  • protein2g
  • salt1.7g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 bone-in chicken thighs, skin removed
  • 12 rashers smoked streaky bacon, chopped
  • 200g shallot



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 350g baby new potato, larger ones halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • few thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 200ml white wine
  • 500ml hot chicken stock
  • 280ml pot buttermilk (optional)
  • squeeze lemon juice
  • 2 tbsp tarragon, chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  1. Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.

  2. Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.

  3. Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.

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Comments (36)

nicky le f's picture

Nice enough, but nothing special. Felt it needed another element - maybe dumplings - for extra interest

laurawd's picture

An easy and hearty recipe but as others have said very thin sauce (even after reducing for 10 minutes+) and really not enough to serve 6!

burkepw's picture

Says serves 6, but I reckon it's a good meal for 3. I coated the chicken in cornflower before frying (as mentioned below), but the sauce was still thin, but we enjoyed it all the same. I used the crème fraiche tip (below). There was a lemon taste to the sauce, so may omit the squeeze of lemon next time. May substitute some potatoes with other veg's next time - any recommendations? Will definitely make it again. Very tasty :-)

cmidmore's picture

As others have said, this is good BUT sauce is very thin (might try cornflour next time) and the quantity of chicken is ridiculously small IMHO. I didn't cook the potatoes with it (take too long to cook), and used boneless thighs for speed. I used the creme fraiche tip (below) and left out tarragon as my family hates it. Went down well though, i will cook it again

jillbrain's picture

I brown the bacon and shallots first, because I season the chicken then dredge it with flour before browning. This does mean the bottom of the pan is sticky, so I deglaze with the white wine and add it all to the slow cooker with about 200ml stock.

Nsullivan15's picture

It does taste nice, but it's a very loose sauce. Even with the buttermilk it's still very runny. I think I need to experiment a bit more to thicken it some more. A little disappointing but still tasty.

gudgeon's picture

Made this yesterday - was nice and easy to make and tasted lovely. I omitted the tarragon as I couldn't get any, and I used unsmoked bacon as it's what I had in. Unfortunately the buttermilk split at the end despite carefully keeping the sauce at a low temperature, but it still tasted very good. I will make again and probably use creme fraiche instead so it doesn't split, and boneless thighs as the biggest faff of the recipe was removing the skin from the thighs before cooking, and then fishing out the bones before eating!

busy-mum's picture

Very easy & tasty but would make it with boneless thighs next time as taking the bones out was a bit fiddly for me having a 14 month old to consider

CailinLondon's picture

Tasty and I would make again. It was very watery - I didn't read the comments until after I had made it!

QuiGonKimm's picture

I was a bit hazardous to rate this as a 4 star recipe, however it all got eaten so it can't of been that bad!

After reading back on previous ratings about it being too watery, and not wanting to have to faff with straining to reduce the sauce, I decided to halve the quantity of chicken stock and used 2 big dollops of creme Fraiche instead of buttermilk. It still came out very liquidy but packed a whole lot of flavour! So it was more of a "broth" than a sauce in my opinion.

I think next time I will ditch the stock all together as I did find it slightly too salty for my tastes - possibly from then bacon though? But overall I definitely think it was worth the effort and it was overall a tasty dish!

ClaireMG's picture

Lovely! Followed the instructions, added 3 very big tbsp. of crème fraiche about 10mins before the end, instead of using buttermilk. It ends up a little watery, but great to mop up the juices with some HM bread. A huge hit with us :)

traceyachapman's picture

Didn't have buttermilk so used creme fraice, came out well. Nice recipe

tillyfloss80's picture

Made this a couple of times now, so easy & very tasty.
I sieved out the sauce, reduced it down & then added the buttermilk a bit at a time whilst whisking and......Success, no splitting! I did still find that the sauce is a very thin consistency, next time I may substitute the potatoes for carrots & serve with a pile of creamy mash, mmmm
Ps, no shallots so just sliced up a couple of onions.

cashmana's picture

So easy in the slow cooker. Have made this multiple times for families with new babies and is always popular with adults and children. I tend to add carrots and peas to increase the veg content and add homemade bread to mop up.

jackiedenise's picture

Lovely warming dish, tasty dish, not much clearing up either because it has everything in already.

katie87's picture

This is really delicious. Used some crusty bread to mop up all the juice and replaced buttermilk with creme fraiche. Try it, try it!!

Pee's picture

Made this for the second time last night doing exactly the same as last time - delish. I removed the potatoes from the leftovers (they were a bit too soft after freezing the last time) and plan to turn them into a pie with puff pastry. Nom nom

richkitt's picture

This mean was crackin and very tasty. added creme fraiche and a few extra herbs.

animals's picture

Today I am cooking this recipe for the second time in a very short space of time, as it is now a favourite of ours. The tenderness of the chicken & the wonderful flavours from the herbs & other ingredients blended together makes this a very tasty dish. I recommend it to anyone whether entertaining or enjoying a family meal together.

Pee's picture

Having read previous reviews about the sauce being thin, I dusted my chicken thighs with flour when browning and also sprinkled 2 good pinches over the bacon and shallots during their browning, I then cooked off for 1 minute before gradually adding the wine, stock and herbs. I also didn`t have fresh tarragon and used 1.5 tsp of dried. This was then poured over the rest of the ingredients in the slow cooker. As the sauce had thickened, by the time I was due to add the creaminess (i used 100g of 30% creme fraiche rather than buttermilk) I was able to scoop off the fat off the top very easily and the end result was delicious, the chicken fell off the bones and I was able to freeze the leftovers. (I have frozen sauces with creme fraiche in them before and although it does seperate on defrosting, it comes together when reheated). I would recommend this to others and I will make again.


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Tips (1)

animals's picture

I thickened my sauce by adding some cornflour to it, made a big difference.