The Ultimate Slow Cooker Chicken Casserole
A hearty and comforting chicken casserole made easy in the slow cooker, featuring tender chicken thighs, wholesome vegetables, and a creamy, flavorful sauce. Perfect for a cozy family meal.
Servings: 4 servings
Equipment
- Large frying pan
- Slow cooker
- Lid
- Two forks
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 8 boneless chicken thighs (trimmed of fat)
- 2 tbsp unsalted butter
- 2 brown onions (peeled and diced)
- 3 garlic cloves (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 chicken stock (2 cups)
- 1 tbsp freshly squeezed lemon juice
- 16-20 baby chestnut mushrooms
- 16-20 chantenay carrots
- 3 celery sticks (roughly chopped)
- 60 ml double (heavy) cream (1/4 cup)
- small bunch parsley (chopped)
Instructions
Preparation
- Heat vegetable oil in a large frying pan over medium-high heat, then brown chicken thighs for about 5 minutes until lightly colored before transferring them to the slow cooker.
- Add butter to the same pan and melt it, then cook the diced onions for 5 minutes until softened, stirring occasionally.
- Stir in minced garlic and cook for an additional minute.
- Mix in flour, salt, pepper, thyme, and celery salt, cooking for 2 minutes.
- Pour in chicken stock and lemon juice, stir, and bring the mixture to a boil, then transfer it into the slow cooker over the chicken.
- Add mushrooms, carrots, and celery to the slow cooker and stir to combine.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- Once cooked, slightly shred the chicken with two forks and stir in the double cream.
- Serve the casserole topped with fresh chopped parsley.
Notes
This casserole is delicious served with mashed potato and green beans.