Slow Cooker Chicken Casserole
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
4 servings
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Calories
362 kcal
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Course
Main Course
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Cuisine
British
Slow Cooker Chicken Casserole
Description
The casserole begins by placing halved shallots, sliced leek, halved button mushrooms, peeled and chopped carrots, sliced celery, and halved new potatoes in the slow cooker. Chicken thighs are arranged on top. A sauce is made by mixing chicken stock, crushed garlic cloves, wholegrain mustard, dried oregano, dried thyme, sea salt, and pepper, then poured over the ingredients.
Cooking on high for four hours allows the chicken to become tender and the vegetables to release their flavors, blending with the mustard and herbs into a rich broth. After cooking, the chicken is shredded while maintaining chunks, and crème fraîche is stirred in for creaminess. Chopped fresh parsley adds a herbaceous finish.
This dish makes a filling meal using common vegetables and pantry staples. Its slow cooker method frees hands for other tasks. The note suggests adding ham or cooked bacon for extra flavor, arranging vegetables to submerge fully in liquid to ensure even cooking, and seasoning generously with good quality stock to boost taste. Dumplings can be added to increase heartiness.
Ingredients
- 600 g chicken thighs skinless and boneless
- 5 shallot halved
- 1 leek sliced
- 100 g button mushrooms halved
- 2 rib celery sliced
- 2 carrot peeled and chopped
- 270 g potato halved, new
- 2 garlic crushed, clove
- 200 ml chicken stock
- 1 teaspoon thyme
- 1 teaspoon oregano dried
- 2 tablespoon wholegrain mustard
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 100 ml crème fraîche
- 10 g parsley finely chopped, fresh
Instructions
- Put 5 Shallots, 1 Leek, 100 g Button mushrooms, 2 Carrot, 2 rib Celery and 270 g New potatoes into the slow cooker.
- Add 600 g Chicken thighs on top.
- Mix together 200 ml Chicken stock, 2 Garlic clove, 2 tablespoon Wholegrain mustard, 1 teaspoon Thyme, 1 teaspoon Dried oregano and 1 pinch Sea salt. Mix well and pour over the chicken and vegetables.
- Cook on high for 4 hours.
- Shred the chicken (but keep it chunky) and add 100 ml Creme fraiche and 10 g Fresh parsley. Mix well.
Notes
- You can substitute crème fraîche with thick double cream for a richer sauce.
- Adding leftover chopped ham or cooked bacon at the end enhances flavor.
- Use a good quality stock and season generously to ensure depth of flavor.
- Place carrots and potatoes at the bottom so they remain submerged and cook thoroughly.
- For a more filling meal, consider adding dumplings during the slow cooking process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 158mg | 53% |
| Sodium | 355mg | 15% |
| Potassium | 1147mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 5998IU | 120% |
| Vitamin C | 42mg | 47% |
| Calcium | 122mg | 12% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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