Slow-cooker Chicken Casserole

Name: Slow-cooker Chicken Casserole
Prep time: 10 min
Cook time: 7 h 15 min
Total time: 7 h 25 min
Yield: Serves 2 adults + 2 children
Ingredients: knob of butter; 1/2 tbsp rapeseed or olive oil; 1 large onion finely chopped; 1 1/2 tbsp flour; 650g boneless, skinless chicken thigh fillets; 3 garlic cloves crushed; 400g baby new potatoes halved; 2 sticks celery diced; 2 carrots diced; 250g mushrooms quartered; 15g dried porcini mushroom soaked in 50ml boiling water; 500ml stock made with 2 very low salt chicken stock cubes; 2 tsp Dijon mustard plus extra to serve; 2 bay leaves

4.30 (178)

⏱ 445 mins 🍽 Serves 2 adults + 2 children ✅ Easy 🏷 Main course

This family-friendly dinner is a wholesome and warming chicken casserole prepared in the slow cooker. It features boneless chicken thighs and vegetables like potatoes, carrots, celery, and mushrooms in a light, creamy sauce flavoured with garlic, Dijon mustard, and bay leaves. The result is a comforting, low-fat meal that is perfect for a cosy night in. It serves two adults and two children and requires minimal hands-on preparation before slow cooking for several hours.

Ingredients

knob of butter
1/2 tbsp rapeseed or olive oil
1 large onion finely chopped
1 1/2 tbsp flour
650g boneless, skinless chicken thigh fillets
3 garlic cloves crushed
400g baby new potatoes halved
2 sticks celery diced
2 carrots diced
250g mushrooms quartered
15g dried porcini mushroom soaked in 50ml boiling water
500ml stock made with 2 very low salt chicken stock cubes
2 tsp Dijon mustard plus extra to serve
2 bay leaves

Method

In a large frying pan, melt a knob of butter with ½ tbsp rapeseed or olive oil. Cook one finely chopped large onion for 8-10 mins until it softens and begins to caramelise.
While the onion cooks, place 1 ½ tbsp flour with a little salt and pepper in a bowl. Toss 650g boneless, skinless chicken thigh fillets in the flour mixture to coat.
Add 3 crushed garlic cloves and the floured chicken to the pan. Cook for 4-5 mins more until the chicken pieces start to brown.
Move everything from the pan into your slow cooker. Add 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried porcini mushrooms along with their 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard, and 2 bay leaves.
Stir the contents of the slow cooker well to combine. Cook on Low for 7 hours or on High for 4 hours.
Take out the bay leaves before serving. Offer a little extra Dijon mustard on the side with each portion.

Nutrition (per serving)

Calories412 kcal

Fat15 g

Saturates4 g

Carbs29 g

Sugars8 g

Fibre6 g

Protein38 g

Sodium420 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

DietEgg-free, Healthy, Nut-free