Slow Cooker Chicken Casserole {with Crispy Bacon}

About This recipe

What we’ve come to know as traditional chicken casseroles are recipes that date back centuries and were designed to make ingredients such as meat and vegetables go further. 

Countries all over the world have their own versions of stews and casseroles, from Coq au Vin to Chicken Cacciatore, Chicken Tagine to Hungarian Chicken Paprikash.

This recipe lends itself perfectly to our collection of slow cooker favourites as it has a distinct British style to it – and we love our home classics when it’s cold outside! 

Serve it up with Colcannon mashed potato or some simple roast potatoes.

Slow Cooker Chicken Casserole Ingredients Notes

• Chicken thighs – These should be boneless and skinless. You could use chicken breast in this recipe, but it won’t be as tender or shred when cooked in the same way
• Bacon lardons – These are optional (as you need to fry them before adding, so it is another step in your prep) BUT using smoked bacon pieces adds SO much flavour and a little extra texture too
• Onions – Fresh or pre-prepared from the freezer is fine. (I’m always after a shortcut!)
• Carrots – I used mini Chantenay carrots, because – no peeling, they look super cute and I like saying the word CHANTENAY! You can use regular peeled carrots if you prefer. Just cut them into big chunks
• Celery – Even if you hate celery raw, it’s a really good idea to use it here as it adds lots of depth of flavour to the sauce. Chop quite small
• Stock – I like Marigold vegetable stock powder
• Mustard – Wholegrain works well as it adds an extra texture and makes the sauce look pretty. A little Dijon/French mustard is fine if you don’t have wholegrain. Please do add this as it really enhances the flavour
• Dried thyme – Make sure this isn’t from a pack that’s been open at the back of the cupboard for years as it really loses its flavour!

How to make Slow Cooker Chicken Casserole

1. Fry the bacon lardons until crispy in a small frying pan or in your slow cooker if it’s suitable for the hob. 
2. Put the bacon, onions, celery and carrots into the slow cooker, then sit the flour-coated chicken on top. 
3. Mix together the stock, mustard, thyme and salt and pepper and pour into the slow cooker around the sides.
4. Cook on HIGH for 4 hours or LOW for at least 6. Stir through creme fraiche and parsley before serving.

Substitutions

• Carrots – I used baby carrots whole, but you can just use regular carrots peeled and chopped into large chunks if you prefer. You can add other suitable vegetables of your choice, but be careful not to overcook anything that’s not a root veg

FAQ

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