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
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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

YouTube video

🍽️ What to serve it with

You can serve this tasty slow cooker chicken casserole with:


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

🍲 More fantastic Stews and Casseroles


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4.91 from 42 votes

Chicken Casserole Recipe

A warming delicious slow-cooked chicken casserole with fall-apart meat, lovely veggies and a seasoned creamy sauce. The king of comfort food.
Prep Time: 10 minutes
Cook Time: 6 hours 20 minutes
Total Time: 6 hours 30 minutes
Servings: 4
Course: Dinner
Cuisine: British

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
  • 480 ml (2 cups) chicken stock
  • 1 tbsp freshly squeezed lemon juice
  • 16-20 baby chestnut mushrooms
  • 16-20 chantenay carrots
  • 3 sticks celery roughly chopped
  • 60 ml (1/4 cup) double (heavy) cream
  • small bunch parsley chopped
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Instructions 

  • Heat the oil in a large frying pan over a medium-high heat.
    2 tbsp vegetable oil
  • Add the chicken thighs and lightly brown on both sides – this should take about 5 minutes.
    8 boneless chicken thighs
  • Once lightly browned remove from the pan and place in the slow cooker.
  • Add the butter to the pan and heat until melted.
    2 tbsp unsalted butter
  • Add the onion and cook for 5 minutes, stirring occasionally, until softened.
    2 brown onions
  • Add in the garlic, stir, and cook for a further minute.
    3 cloves garlic
  • Stir in the flour, salt, pepper, thyme, and celery salt. Cook for 2 minutes.
    3 tbsp plain (all-purpose) flour, 1 tsp salt, 1 tsp black pepper, 1 tsp dried thyme, ½ tsp celery salt
  • Add the stock and lemon juice. Stir and bring to the boil, then pour into the slow cooker over the top of the chicken.
    480 ml (2 cups) chicken stock, 1 tbsp freshly squeezed lemon juice
  • Add the mushrooms, carrots, and celery to the slow cooker and stir.
    16-20 baby chestnut mushrooms, 16-20 chantenay carrots, 3 sticks celery
  • 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.
    60 ml (1/4 cup) double (heavy) cream
  • Serve topped with fresh parsley. I love to serve this casserole with mashed potato and green beans.
    small bunch parsley

Video

YouTube 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 (1/2 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: 422kcal | Carbohydrates: 19g | Protein: 32g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 172mg | Sodium: 1597mg | Potassium: 984mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6081IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! 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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Comments

  1. Meredith Rudd says:

    My son and I loved it. This recipe is a keeper and even tasted better the second night.

  2. Michelle says:

    Fab recipe- we dont have a slow cooker so do 1.5hours in the oven at 150C and it comes out perfect!