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    Home > Slow Cooked

    Chicken Casserole

    Published: Aug 18, 2020 · Modified: Mar 22, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    A warming delicious slow-cooked chicken casserole with fall-apart meat, lovely veggies and a seasoned creamy sauce.
    Most of the work is done in the slow cooker, so you can look forward to a hearty family dinner when you get home from work.
    Serve it with mashed potato to soak up that delicious sauce. The king of comfort food.

    chicken casserole with carrots and mushrooms in a bowl with mashed potatoes and green beans

    Jump to:
    • 📋 What do we need?
    • 🔪 How to make this chicken stew
    • 📺 Watch How To Make It
    • 🍽️ What to serve it with
    • 🍲 More fantastic Stews and Casseroles
    • Chicken Casserole Recipe
    • 💬 Reviews

    Nothing says Autumn more to me than getting the slow cooker on and making a creamy casserole that's spooned over a big pile of buttery mashed potato.
    (excuse me a moment whilst I do some Homer Simpson-style drooling).

    This one, with slow-cooked chicken thighs, tender baby carrots and little button mushrooms is divine.
    The chicken pulls apart beautifully, the rich sauce has a very slight lip-smacking tang from the hint of lemon juice and the veggies soak up that sauce, so you'll find yourself marvelling at how good a carrot can actually taste.

    📋 What do we need?

    Ingredients for chicken casserole on a wooden table

    Ingredients swaps

    • I love to use chicken thighs in casseroles, as they're more tender and stand up well to slow cooking. They also shred up beautifully. However, you can swap out the chicken thighs for chicken breast, or even bone-in chicken pieces.
    • Add in extra veggies - such as baby potatoes, leeks, shallots or cubes of butternut squash.
    • Add crispy bacon or pancetta at the end of cooking for am extra hit of flavour.

    🔪 How to make this chicken stew

    Full recipe with detailed steps in the recipe card at the end of this post.

    1. Brown the chicken in a pan with a little oil and then transfer to the slow cooker.
    2. Saute onions in a little butter in the same pan you cooked the chicken, then stir in garlic.
    3. Add in flour, salt, pepper, thyme and celery salt. Cook for 2 minutes.
    4. Add chicken stock and lemon juice.
    5. Stir and bring to the boil.
    6. Pour into the slow cooker over the top of the chicken.
    7. Add mushrooms, carrots and celery to the slow cooker and stir.
    8. Place the lid on and cook on a low heat for 5-6 hours or a high heat for 3-4 hours.
    8 image collage showing how to make chicken casserole in the slow cooker
    • Once cooked, stir in the cream and serve topped with fresh parsley.
    white serving dish filled with chicken casserole

    📺 Watch How To Make It

    🍽️ What to serve it with

    You can serve this tasty slow cooker chicken casserole with:

    • the Best Mashed Potatoes
    • Green Beans
    • Fresh Homemade Bread for dunking
    • Classic Jacket Potatoes
    • Sauteed Potatoes
    • Good old Roast Potatoes also work really well

    Hand holding a bowl of chicken casserole with mashed potatoes and green beans on a light blue background

    🍲 More fantastic Stews and Casseroles

    • Sausage and Bean Casserole
    • Slow-Cooked Steak Diane Casserole
    • Creamy Chicken and Mushroom Casserole
    • Slow-Cooked Pork Casserole with Pancetta
    • The Best Beef Bourguignon
    • Beef and Guinness Stew
    • African Stew with Chicken and Peanuts
    • Chicken Paprikash < OK not sure this one classifies as a stew but its so delicious!

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    White oblong serving bowl filled with chicken casserole

    Chicken Casserole Recipe

    By: Nicky Corbishley
    A warming delicious slow-cooked chicken casserole with fall-apart meat, lovely veggies and a seasoned creamy sauce. The king of comfort food.
    5 from 28 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 6 hrs 20 mins
    Total Time 6 hrs 30 mins
    Course Dinner
    Cuisine British
    Servings 4
    Calories 422 kcal

    Ingredients
     

    • 2 tbsp vegetable oil
    • 8 boneless chicken thighs - trimmed of fat
    • 2 tbsp unsalted butter
    • 2 brown onions - peeled and diced
    • 3 cloves garlic - peeled and minced
    • 3 tbsp plain/all purpose flour
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tsp dried thyme
    • ½ tsp celery salt
    • 2 cups (480ml) chicken stock
    • 1 tbsp freshly squeezed lemon juice
    • 16-20 baby chestnut mushrooms
    • 16-20 chantenay carrots
    • 3 sticks celery - roughly chopped
    • ¼ cup (60ml) double (heavy) cream
    • Small bunch parsley – chopped

    INSTRUCTIONS
     

    • Heat the oil in a large frying pan over a medium-high heat.
    • Add the chicken thighs and lightly brown on both sides – this should take about 5 minutes.
    • Once lightly browned remove from the pan and place in the slow cooker.
    • Add the butter to the pan and heat until melted.
    • Add the onion and cook for 5 minutes, stirring occasionally, until softened.
    • Add in the garlic, stir, and cook for a further minute.
    • Stir in the flour, salt, pepper, thyme and celery salt. Cook for 2 minutes.
    • Add the stock and lemon juice. Stir and bring to the boil, then pour into the slow cooker over the top of the chicken.
    • Add the mushrooms, carrots and celery to the slow cooker and stir.
    • Place the lid on and cook on a low heat for 5-6 hours or a high heat for 3-4 hours.
    • Once cooked shred the chicken a little with two forks then stir in the cream.
    • Serve topped with fresh parsley. I love to serve this casserole with mashed potato and green beans.

    Video

    ✎ Notes

    Make-Ahead:
    You can make this dish ahead, then cool, cover and refrigerate for up to 2 days. Heat through in a large saucepan for 10-15 minutes on a medium heat until the chicken is hot all the way through. Add a splash of cream or milk if needed to loosen it up.
    Freezing:
    Make the casserole, then cool, cover and freeze. Defrost thoroughly in the refrigerator. Heat through in a large saucepan for 10-15 minutes on a medium heat until the chicken is hot all the way through.
    Ingredient swaps
    • I love to use chicken thighs in casseroles, as they're more tender and stand up well to slow cooking. They also shred up beautifully. However you can swap out the chicken thighs for chicken breast, or even bone-in chicken pieces.
    • Add in extra veggies - such as baby potatoes, leeks, shallots or cubes of butternut squash.
    • Add crispy bacon or pancetta at the end of cooking for am extra hit of flavour.
    How to scale up and scale down this recipe
    You can double this recipe with no change needed to the ratios.
    If you would like to halve the recipe, just halve the amount of chicken and vegetables, keeping the quantities of everything else the same. The casserole needs the amount of sauce in this recipe so it doesn't dry out.
    Can I cook it in the oven instead?
    Yes, you can cook in a casserole dish with a lid on, in the oven at 175C/350F for 45-60 minutes, until the carrots are tender.
    Add approx 120ml (½ cup) extra chicken stock when making the sauce, as liquid evaporates more in the oven.
    Also, check and stir the dish a couple of times when cooking in the oven.
    Nutritional information is approximate -based on 4 servings WITHOUT the serving suggestions of mashed potatoes and green beans

    Nutrition

    Calories: 422kcalCarbohydrates: 19gProtein: 32gFat: 25gSaturated Fat: 14gCholesterol: 172mgSodium: 1597mgPotassium: 984mgFiber: 3gSugar: 7gVitamin A: 6081IUVitamin C: 8mgCalcium: 87mgIron: 3mg
    Keywords Autumn food, Comfort Food, crockpot, slow cooker, winter food
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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    Reader Interactions

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    1. Ann Jewkes says

      March 10, 2023 at 1:01 am

      5 stars
      Tried pork in place of chicken and added fresh spinach when adding the cream so good.Third time making this recipe its a winner for me.

      Reply
    2. Emma Bollands says

      February 28, 2023 at 5:59 pm

      5 stars
      I scale this down according to the advice given to feed two and it's always delicious. I don't bother with the lemon juice and add a little corn flour at the end to slightly thicken the sauce. It has become a regular favourite in our house

      Reply
    3. Jane says

      January 19, 2023 at 8:12 pm

      5 stars
      Delicious

      Reply
    4. Diana Somerton says

      November 21, 2022 at 9:25 pm

      5 stars
      Perfect casserole to keep out the cold wet weather. Doubled up so I’ve got lots to freeze.

      Reply
    « Older Comments

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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