Slow Cooker Chicken Casserole

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work

Print Recipe

Slow Cooker Chicken Casserole Yum

Course

Main Dish

Cuisine

British, Chicken, Meat, Slow cooker

Prep Time

10 Mins

Cook Time

7 Hours

Servings

People

Ingredients

• Knob of butter
• tbsp ½rapeseed or olive oil
• 1 large onion finely chopped
• 1 tbsp ½flour
• 650 g boneless skinless chicken thigh fillets
• 3 garlic cloves crushed
• 400 g baby new potatoes halved
• 2 sticks celery diced
• 2 carrots diced
• 250 g mushrooms quartered
• 15 g dried porcini mushroom soaked in 50ml boiling water
• 500 ml stock made with 2 very low salt chicken stock cubes we used Kallo
• 2 tsp Dijon mustard plus extra to serve
• 2 bay leaves

Course Main Dish Cuisine British, Chicken, Meat, Slow cooker Prep Time 10 Mins Cook Time 7 Hours Servings People Ingredients Knob of butter tbsp ½rapeseed or olive oil 1 large onion finely chopped 1 tbsp ½flour 650 g boneless skinless chicken thigh fillets 3 garlic cloves crushed 400 g baby new potatoes halved 2 sticks celery diced 2 carrots diced 250 g mushrooms quartered 15 g dried porcini mushroom soaked in 50ml boiling water 500 ml stock made with 2 very low salt chicken stock cubes we used Kallo 2 tsp Dijon mustard plus extra to serve 2 bay leaves

Instructions

1. Heat the butter and oil in a large frying pan, cook the onion for 8-10 mins until softened and starting to caramelise. Meanwhile put the flour and a little salt and pepper in a bowl and toss the chicken in it. Add the garlic and chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
2. Transfer to your slow cooker, along with the rest of the ingredients, including the soaking water from the porcini mushrooms. Give it a good stir. Cook on Low for 7 hours or High for 4 hours. Remove the bay leaves and serve with Dijon mustard on the side.