chickenslow cookerover 1 hour
Slow Cooker Chicken Casserole
A warming delicious slow-cooked chicken casserole with fall-apart meat, lovely veggies and a seasoned creamy sauce.
From YouTube · Oct 5, 2020
A warming delicious slow-cooked chicken casserole with fall-apart meat, lovely veggies and a seasoned creamy sauce.
About 15 min
Prep time
8 hrs 56 min
Cook time
About 11 hrs 23 min
Total time
1 serving
Yield
Ingredients
17 ingredientsAdjust servings
Ingredients update with servings
- 2 tbsp vegetable oil
- 8 boneless chicken thighs - trimmed of fat
- 2 tbsp unsalted butter
- 2 brown onions - peeled and diced
- 3 cloves garlic - peeled and minced
- 3 tbsp plain/all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp celery salt
- 2 cups (480ml) chicken stock
- 1 tbsp freshly squeezed lemon juice
- 16-20 baby chestnut mushrooms
- 16-20 chantenay carrots
- 3 sticks celery - roughly chopped
- 1/4 cup (60ml) double (heavy) cream
- Small bunch parsley – chopped
Method
14 steps- Add 2 tablespoons vegetable oil to a large frying pan over medium to high heat.
- Add the chicken thighs and lightly brown on both sides, about five minutes.
- Remove the chicken from the pan and place in the slow cooker.
- Add 2 tablespoons unsalted butter to the pan and heat until melted.
- Add 2 diced onions and cook for 5 minutes until softened.
- Add 3 minced cloves of garlic and cook for 1 minute.
- Stir in 3 tablespoons plain/all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, and ½ teaspoon celery salt; cook for 2 minutes.
- Pour in 480 ml chicken stock and 1 tablespoon lemon juice; stir and bring to a boil.
- Pour the mixture into the slow cooker over the chicken.
- Add 16-20 baby chestnut mushrooms, 16-20 chantenay carrots, and 3 roughly chopped celery sticks to the slow cooker; stir everything together.
- Cover and cook on low for 5-6 hours or high for 3-4 hours.
- Alternatively, cook in an oven at 175°C (350°F) for 45-60 minutes.
- Once cooked, stir in 60 ml (quarter cup) heavy cream.
- Serve topped with chopped parsley.
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