Slow Cooker Chicken with Saint-Nectaire and Bacon Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider lightly sautéing the onions and bacon lardons in a separate pan before adding them to the slow cooker. While the recipe works perfectly without this step, the caramelization of the onions and the extra rendering of the bacon fat add a layer of complexity that can enhance the final dish.

If you choose this route, ensure the ingredients have cooled slightly before adding them to the slow cooker to maintain food safety standards.

The choice of Saint-Nectaire is key to the flavor of this dish, but if you find it difficult to source, ensure you choose a cheese with a similar semi-soft, creamy texture and earthy, nutty undertones. Avoid overly sharp or aged cheeses, as they may become oily when melted in the slow cooker. The goal is a smooth, integrated sauce that complements the mildness of the chicken rather than overpowering it with an intense, salty punch.

Variations

• Mushroom and Herb: Add 1 cup of sliced cremini mushrooms and a teaspoon of dried thyme to the slow cooker along with the onions for an earthy, aromatic variation that pairs perfectly with the creamy sauce.
• Leek and White Wine: Replace the onions with thinly sliced leeks and add 1/4 cup of dry white wine to the base. The acidity of the wine cuts through the richness of the Saint-Nectaire cheese.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the chicken is cooled to room temperature within 2 hours after cooking before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheat

Reheat gently in a saucepan or microwave until steaming hot and reaching an internal temperature of 165°F (74°C), stirring occasionally.

Store any leftovers in an airtight container in the refrigerator. Ensure the chicken and sauce have cooled for no more than 2 hours after cooking before placing them in the fridge to prevent bacterial growth. The dish can be kept for up to 3 days. When ready to eat, ensure it is heated thoroughly until the center is steaming hot, reaching an internal temperature of 165°F (74°C) to ensure it is safe to consume after storage.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can assemble the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before turning the slow cooker on.

If starting from a cold ceramic insert, add an extra 30 to 45 minutes to the total cooking time to allow the insert and ingredients to reach the necessary temperature safely.

Serving ideas

Serve this chicken dish warm, directly from the slow cooker, to keep the sauce at its ideal, creamy consistency. It pairs beautifully with simple sides that can soak up the rich, cheesy sauce, such as roasted potatoes, a fresh green salad with a sharp vinaigrette, or crusty baguette slices.

The contrast between the soft, tender chicken and the crunchy bread provides a satisfying texture that elevates the meal, making it suitable for both casual family dinners and more relaxed weekend gatherings.

When plating, ensure each serving includes a generous amount of the sauce, as the cheese and bacon have created a flavor-packed emulsion that is the highlight of the dish.

A light sprinkle of fresh herbs, such as parsley or chives, can provide a pop of color and a fresh finish to the plate, cutting through the richness of the cream and cheese. Keep the serving portions moderate, as the dish is quite hearty due to the combination of chicken, bacon, and cheese.

Frequently asked questions

Recipe card

Slow Cooker Chicken with Saint-Nectaire and Bacon

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 chicken thighs, skinless and boneless
• 4 oz bacon lardons
• 1/2 cup onions, diced
• 1 poultry bouillon cube
• 1/2 cup liquid cream
• 4 oz Saint-Nectaire cheese, sliced

Instructions

1. Place the raw chicken thighs into the bottom of the slow cooker ceramic insert. Scatter the diced onions and bacon lardons evenly over the chicken pieces to ensure the flavors distribute during the cooking process.
2. Crumble the poultry bouillon cube by hand directly over the chicken, onions, and bacon. Pour the liquid cream over the top of the ingredients, then carefully layer the sliced Saint-Nectaire cheese over the entire mixture to create a rich, creamy topping.
3. Cover the slow cooker and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Once finished, allow the chicken to rest for at least 5 minutes before serving to ensure the juices redistribute throughout the meat for the best texture and flavor.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

5 g

Fat

30 g

Fiber

0.5 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.