Slow Cooker Savoyard Chicken with Reblochon Tips, FAQ & printable recipe

Tips for success

To add a bit of acidity to balance the richness of the cheese and cream, a splash of dry white wine can be added at the beginning of the cooking process. This is a traditional addition in Savoyard cooking and helps to brighten the overall flavor profile of the dish. If choosing to add wine, reduce the amount of heavy cream slightly to maintain the desired sauce consistency.

Serve this dish with simple accompaniments to allow the flavors of the chicken and cheese to shine. Boiled potatoes or a crusty baguette are traditional pairings that are excellent for soaking up the creamy sauce.

A side of lightly dressed green salad with a sharp vinaigrette can also provide a refreshing contrast to the richness of the main course, helping to cut through the fat of the cheese and cream.

Variations

• Potato Savoyard: Add two cups of peeled and sliced potatoes to the slow cooker along with the onions. The potatoes will soak up the cream and cheese, turning the dish into a hearty, all-in-one meal that requires no additional side dishes.
• Herbed Savoyard: Sprinkle a tablespoon of dried thyme or rosemary over the chicken before adding the cream. The herbs add an aromatic complexity that complements the rich, earthy flavor of the Reblochon cheese beautifully.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Reheat gently on the stovetop over low heat until warmed through, adding a splash of cream if needed to loosen the sauce.

Store any leftovers in an airtight container. Allow the food to cool at room temperature for no more than 2 hours before placing it into the refrigerator. The dish can be kept in the refrigerator for up to three days.

When reheating, do so gently over low heat on the stove, adding a small splash of cream or water if the sauce appears too thick or has separated during storage.

While this dish is best served fresh, the components can be prepared in advance to save time. Slice the onions and the Reblochon cheese, and store them in separate containers in the refrigerator until you are ready to assemble the dish.

The chicken can also be trimmed and prepared ahead of time, but keep it refrigerated until the moment it is ready to go into the slow cooker to maintain food safety standards.

Serving ideas

Present the dish directly from the slow cooker or transfer it to a large, warmed serving platter to showcase the melted cheese. Use a large spoon to ensure each portion includes a generous amount of the creamy onion and lardon sauce. Serving it in shallow bowls is ideal for capturing all the sauce, especially when paired with bread for dipping.

For a more formal presentation, garnish the dish with a sprinkle of fresh parsley or chives to add a touch of color. Ensure the chicken is served warm, and offer extra crusty bread on the side to mop up the remaining sauce.

The combination of the tender chicken and the melted cheese makes for a deeply satisfying and impressive meal that is perfect for shared dining experiences.

Frequently asked questions

Recipe card

Slow Cooker Savoyard Chicken with Reblochon

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

Ingredients

• 4 pieces chicken thighs, skinless and boneless
• 2 medium yellow onions, thinly sliced
• 4 oz smoked lardons
• 1 cup heavy cream
• 8 oz Reblochon cheese, sliced

Instructions

1. 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.
2. 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).
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

35.5 g

Carbohydrates

8 g

Fat

52 g

Fiber

1 g

Sugar

3 g

Sodium

850 mg

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