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By Nicky Corbishley
on Aug 18, 2020, Updated Jan 30, 2024
4.91 from 41 votes
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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.
Jump to:
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 or Collard Greens
- 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
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.
Prep Time:
10 minutes mins
Cook Time:
6 hours hrs 20 minutes mins
Total Time:
6 hours hrs 30 minutes mins
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
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
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.
Like this recipe? Leave a comment below!
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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
Excellent flavours in this chicken casserole.Reply
I have made this recipe over and over… I’ve passed on to friend and they too have cooked it over and over.
Comfort food at its best!Reply
Amazing as ever
Thank youReply
It’s lovely all be it it needs more veg, we add Leeks and butter beans and more carrots. It also needs more seasoning so I add extra salt and crush an extra chicken stock cube for more depth of taste!Reply
Hands down, the BEST chicken casserole recipe I have ever come across!
Doubled up and made in the oven. DELICIOUS!Reply
If I double the amount of chicken and veg do I need to double all other ingredients ie stock cream seasonings etc. Many Thanks
Reply
My absolute go to chicken casserole recipe. Delicious.Reply
This is absolutely delicious.
Due to time constraints, I didn’t brown the chicken but this casserole tastes beautiful.Reply
I am so glad that I found this recipe today,I am always looking for ways to perfect my chicken casserole. Will definitely be making this.Reply