Slow Cooker Rabbit Chasseur with Mushrooms and Tomatoes Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the sauce, you can add a splash of dry white wine or chicken broth before covering the slow cooker, though this is optional.

The natural juices released by the mushrooms and the rabbit will typically provide enough liquid to create a delicious, concentrated sauce. For a thicker consistency, remove the lid during the final 30 minutes of cooking to allow excess moisture to evaporate.

When serving, consider pairing this dish with a side that can soak up the flavorful tomato and mushroom sauce, such as mashed potatoes, crusty bread, or simple buttered noodles.

The subtle, earthy notes of the dish pair beautifully with these neutral bases, allowing the savory rabbit and herb profile to remain the centerpiece of the meal. Always taste the sauce before serving and adjust with a pinch of salt if necessary.

Variations

• Vegetable Addition: Add chopped carrots or pearl onions at the beginning of the cooking process to introduce extra sweetness and texture to the stew, complementing the earthy mushrooms.
• Herb Variation: Substitute the herbes de Provence with a blend of fresh thyme and rosemary if preferred, adjusting the quantity slightly to account for the intensity of fresh herbs.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days in the refrigerator.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Warm gently on the stovetop over low heat, stirring occasionally until heated through to 165°F (74°C).

Store any leftovers in an airtight container. Ensure the food cools for no more than two hours at room temperature before moving it into the refrigerator to maintain food safety. The flavors often improve the next day as the herbs and tomato base continue to meld, making this an excellent option for meal preparation during a busy week.

This dish is perfect for making ahead, as the slow-cooked nature of the recipe means it reheats beautifully without losing texture. You can prepare the entire dish, let it cool completely for no more than two hours, and store it in the refrigerator for up to three days.

Simply warm it gently on the stovetop or in the microwave when ready to eat, ensuring it is heated through to the proper temperature before serving.

Serving ideas

Present the rabbit chasseur in shallow bowls to highlight the rich sauce and tender mushrooms. Serving it hot is essential to maintain the best texture of the meat. A garnish of fresh parsley can add a bright, aesthetic finish to the rustic appearance of the dish, providing a nice visual contrast to the deep colors of the tomato and mushroom base.

The dish is substantial enough to be served as a main course on its own, but it also benefits from simple sides.

A side of roasted seasonal vegetables or a light green salad with a vinaigrette dressing can provide a refreshing balance to the savory, rich profile of the rabbit. Consider the temperature of the plates as well, as warming them slightly can help keep the dish hot for longer.

Frequently asked questions

Recipe card

Slow Cooker Rabbit Chasseur with Mushrooms and Tomatoes

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

Ingredients

• 2 lb rabbit pieces, bone-in
• 8 oz button mushrooms, halved
• 1 tbsp herbes de Provence
• 14 oz crushed tomatoes

Instructions

1. Place the raw rabbit pieces in an even layer at the bottom of the slow cooker to ensure even cooking.
2. Scatter the halved button mushrooms evenly over the rabbit pieces. Sprinkle the herbes de Provence uniformly over the mushrooms and meat.
3. Pour the crushed tomatoes over the ingredients in the slow cooker to cover the rabbit and mushrooms.
4. Cover and cook on low for 4 to 6 hours until the rabbit reaches 145°F (63°C). Let the meat rest for at least 5 minutes before serving.

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

8 g

Fat

16 g

Fiber

2 g

Sugar

4 g

Sodium

280 mg

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