Slow Cooker Savoyard Chicken with Reblochon Step-by-step instructions

Before you start

Prepare the ingredients by slicing the onions into thin, uniform half-moons. Trim any excess fat from the chicken thighs if desired, although a small amount of fat helps keep the meat moist. Ensure the Reblochon cheese is sliced into even pieces, keeping the rind intact if preferred for texture.

Gather all ingredients near the slow cooker to ensure the assembly process is quick and efficient. Verify that the slow cooker is clean and positioned on a stable, heat-resistant surface near an electrical outlet before beginning the assembly process.

Instructions

Layering the ingredients

1. 1Assemble the base
   Place the chicken thighs into the bottom of the slow cooker. Scatter the sliced onions evenly over the chicken, then distribute the smoked lardons on top.
   Look for Ensure the chicken is in a single layer at the bottom for even cooking.
   Tip Slice onions thinly to ensure they soften completely during the slow cooking process.

At the end of this phase, the chicken should be neatly arranged at the bottom of the cooker with the onions and lardons distributed evenly on top. The ingredients will appear raw but well-portioned, providing the foundation for the slow-cooking process. Ensure the lardons are spread out to prevent them from clumping together during the cooking cycle.

Slow cooking the base

2. 2Add cream and cook
   Pour the heavy cream over the chicken and onion mixture. Cover the slow cooker and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C).
   Look for The cream should be bubbling slightly and the chicken should be tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid too often to maintain a consistent temperature inside the slow cooker.

After four hours, the kitchen will be filled with the savory aroma of rendered fat and onions. The chicken should be tender and cooked through, with the cream having reduced and thickened slightly.

The liquid at the bottom should be creamy and fragrant, indicating that the chicken has finished its primary cooking phase and is ready for the final step.

Melting the Reblochon

3. 3Melt the cheese
   Open the slow cooker and arrange the slices of Reblochon cheese over the top of the hot chicken. Cover again for 5 to 10 minutes until the cheese is melted and bubbly, then let rest for 5 minutes before serving.
   Look for The cheese should be completely melted and glossy across the surface of the dish.
   Tip You can leave the rind on the Reblochon as it adds authentic flavor and texture to the sauce.

The final phase is complete when the cheese has transformed into a gooey, molten layer over the chicken and onion mixture. The sauce should appear glossy and rich, with the cheese perfectly integrated into the creamy base. The dish should smell savory and slightly earthy, signaling that it is ready to be plated and served immediately.

Common mistakes

A common mistake is adding the cheese too early, which can cause it to separate and become oily rather than creamy. Another error is failing to slice the onions thinly enough; thick pieces will remain crunchy and will not integrate into the sauce properly.

Ensure the chicken is not crowded in the pot, as this prevents even heat distribution and can lead to uneven cooking. Finally, do not use cream with an insufficient fat content, as this lacks the necessary richness to create the desired thick, velvety consistency.

How to tell it’s done

The chicken is considered done when it reaches an internal temperature of 165°F (74°C) as measured with a digital thermometer inserted into the thickest part of the thigh. At this stage, the meat should pull apart easily with a fork and be opaque throughout.

The sauce should be thickened and smooth, and the cheese should be completely melted and bubbly. Always allow the dish to rest for at least 5 minutes before serving to ensure the sauce sets slightly and the temperatures stabilize for optimal flavor.

• Poultry: 165°F (74°C) in the thickest part