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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 29 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 6 hours hrs 20 minutes mins
    Total Time 6 hours hrs 30 minutes 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.

    Read More

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    Reader Interactions

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    1. Sarah says

      October 14, 2022 at 6:07 pm

      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.

      Reply
    2. Julie says

      October 08, 2022 at 7:33 pm

      5 stars
      Superb really easy loved it

      Reply
    3. Amateur cook down under says

      July 31, 2022 at 9:42 am

      5 stars
      Wonderful recipe, took a little time to prepare but was absolutely worth it! My partner went back for seconds! Thank you so much.

      Reply
    4. Keith says

      June 23, 2022 at 3:25 pm

      5 stars
      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

      Reply
    5. Jualane says

      June 19, 2022 at 11:19 pm

      Can the chicken be replaced with pork

      Reply
      • Nicky Corbishley says

        June 20, 2022 at 11:46 am

        I haven't tried this, but I think that would work fine Jualane.

        Reply
    6. Chez-Maree says

      May 07, 2022 at 5:17 am

      5 stars
      Made as per the recipe. Delicious. Thank you

      Reply
    7. Ian says

      April 24, 2022 at 12:37 pm

      5 stars
      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.

      Reply
    8. Barry Swannack says

      January 11, 2022 at 12:08 pm

      !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.

      Reply
    9. Gillian Turner says

      November 15, 2021 at 5:44 pm

      5 stars
      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.

      Reply
    10. Monika Duranczyk says

      November 04, 2021 at 12:53 pm

      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.

      Reply
    11. David says

      August 27, 2021 at 6:10 am

      5 stars
      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 😋

      Reply
    12. Jo says

      August 07, 2021 at 3:01 am

      5 stars
      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

      Reply
    13. Chris Philp says

      June 30, 2021 at 2:46 am

      5 stars
      Absolutely a winner winner chicken diner.. added zucchini, large pieces of sweet potato and quartered chat potatoes. Beauuuuutiful

      Reply
    14. Clare Jackson says

      May 20, 2021 at 7:29 pm

      5 stars
      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 😊

      Reply
    15. Paul D says

      May 19, 2021 at 3:04 pm

      5 stars
      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.

      Reply
      • Nicky Corbishley says

        June 24, 2021 at 8:32 am

        Sounds fabulous Paul 😋

        Reply
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