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.
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 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.
- Brown the chicken in a pan with a little oil and then transfer to the slow cooker.
- Saute onions in a little butter in the same pan you cooked the chicken, then stir in garlic.
- Add in flour, salt, pepper, thyme and celery salt. Cook for 2 minutes.
- Add chicken stock and lemon juice.
- Stir and bring to the boil.
- Pour into the slow cooker over the top of the chicken.
- Add 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, stir in the cream and serve topped with fresh parsley.
📺 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
🍲 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!
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Chicken Casserole Recipe
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
- 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.
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
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.
Sarah says
I'm quite hesitant with chicken casserole recipes as they can veer on the bland side but this was rich and delicious and will definitely be a repeat dinner in our house.
Julie says
Superb really easy loved it
Amateur cook down under says
Wonderful recipe, took a little time to prepare but was absolutely worth it! My partner went back for seconds! Thank you so much.
Keith says
Made this tonight for my mother in law and also ourselves.
Smelled great when in slow cooker. Even my dog was licking her lips.
Did add larger shallots after cooking with some un- smoked bacon served with small jersey royal potato s very tasty. Will be making again
Jualane says
Can the chicken be replaced with pork
Nicky Corbishley says
I haven't tried this, but I think that would work fine Jualane.
Chez-Maree says
Made as per the recipe. Delicious. Thank you
Ian says
Found this on the web and made it when my son and his wife and two children came to visit. Both the kids are fussy eaters and I was amazed when both asked for seconds!! Thank you very much for a wonderful recipe.
Barry Swannack says
!0 minutes prep time?? You're having a laugh right? Maybe if you're a trained chef, or if you can memorise all the steps. Just lost my wife in December, she was a superb cook, (had her own catering business 20 years ago). Now I'm having to learn, preparing this dish took over 1 1/2 hours from start to switching the slow cooker on. Just hope it's worth it in the end.
Gillian Turner says
Easy to do and tastes fantastic. Full of flavour. Only the two of us so plenty of leftovers to freeze. I used ordinary carrots and chicken thighs with bone in - meat just fell away.
Monika Duranczyk says
Hello,
Can i use water instead of chicken stock and add more seasonings. We don't really use chicken stock or broth in our kitchen. I am Polish and would love to try this chicken casserole. Thank you.
David says
I just made it was the easiest recipe to make with plenty of flavour as im not that good a cook it turned out awesome thanks 😋
Jo says
Absolutely deeeeeelicious…out of this world, my late mother who was a good old fashioned cook and she took some beating you come very close😉
Tku for sharing jo
Chris Philp says
Absolutely a winner winner chicken diner.. added zucchini, large pieces of sweet potato and quartered chat potatoes. Beauuuuutiful
Clare Jackson says
What a brilliant recipe. All my family loved it. I cooked it in the oven and added in some dumplings for the last 25 minutes and the whole dish was brilliant and I will definitely make this again 😊
Paul D says
I've made this recipe several times already and my family loves it. I use a 6qt instant pot at 30 mins. I did make some adjustments for my tastes and because I didn't know where to buy chestnut mushrooms or chantenay carrots. I swapped them for 8oz baby bella and whole baby carrots, respectively. For the cream, I swapped for equal amount of canned coconut milk. I also cut the onions down to 1 (about 1 1/2 cups onion). I will say that this recipe makes a lot! Served over mashed potatoes.
Nicky Corbishley says
Sounds fabulous Paul 😋