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Three plates of Chicken Casserole, set against a worn wooden board, there is a blue stripey linen between 2 of the plates

Slow Cooker Chicken Casserole


  • Author: JPLongland
  • Prep Time: 15
  • Cook Time: 250
  • Total Time: 4 hours 25 minutes
  • Yield: Serves 6 1x

Description

Cold autumn evenings require food that’s like a big warm hug, this slow-cooker chicken casserole is THAT hug, serve with heaped of creamy mash.


Scale

Ingredients

  • 1 Leek 
  • 300g Carrots
  • 1.3kg Chicken Drumsticks + Thighs (combined weight)
  • 15g Dried Mushrooms (soaked in 200ml boiling water)
  • 2 sticks of Celery
  • 200g Mushrooms
  • 2 tablespoons Flour
  • 700ml Chicken Stock
  • 200g Parsnips
  • Couple of sprigs each of Rosemary & Thyme
  • 3 Garlic Cloves 
  • 1 Bay Leaf
  • 1 tablespoon Marmite

Instructions

  1. Peel and chop carrots and parsnips, half mushrooms and finely slice the celery. 
  2. Pour 200ml of boiling water over dried mushrooms and allow to stand for 10 – 15 minutes. 
  3. Heat a glug of oil in a large frying, or cast iron, pan over medium-low heat.
  4. Add finely sliced leek, and cook until soft.
  5. Toss chicken in flour, making sure the chicken is fully coated and there is no flour left in the bowl. 
  6. Add the chicken to the pan with the leeks, do this in batches if necessary, turn up the heat. Brown the chicken all over – about 3 – 4 minutes per side. 
  7. Add the chopped vegetables to your slow cooker or crockpot, add peeled and roughly chopped garlic, bay leaf, rosemary, thyme, bay leaf and garlic. 
  8. Add chicken and leeks on top of the vegetables, and pour in chicken stock.
  9. Pour the mushroom stock into the slow cooker, through a sieve. Finely chop the mushrooms and add to the mix. 
  10. Pop the lid on your slow cooker and cook on high for 4 hours, or low for 6 but up to 8 hours, stirring occasionally.
  11. Remove bay leaf, rosemary and thyme sprigs and serve with creamy mash potato and heavily buttered bread.

Notes

  • You could use just chicken legs, chicken thighs or chicken drumsticks in this recipe if you prefer. 
  • I prefer cutting my parsnips and carrots into batons, but you really can cut them however you like. 
  • To make this recipe gluten-free, you could omit the flour and thicken the gravy with cornflour towards the end of cooking. Just mix 2 tablespoons of cornflour and an equal amount of water, into a slurry and stir into the slow cooker for the final 30 minutes. Make sure your chicken stock is gluten-free also.
  • Category: Winter Warmers
  • Method: Slow Cooker
  • Cuisine: British

Keywords: Chicken Casserole, slow cooker chicken casserole, winter warmers, fall recipes, slow cooker recipes, stew

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