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Looking for cold weather comfort food without the faff? This Slow Cooker Chicken Casserole recipe is so quick to prepare.
The stew is packed with vegetables and in a delicious creamy sauce with crispy bacon bits. Cosiness in a bowl!
Who doesn’t need a good old Chicken Casserole recipe as their go-to for when the week calls for it? This slow cooker one just might become your new favourite winter warmer for when those nights draw in (although, let’s face it, slow cookers are perfect for any time of year).
This version is traditional and simple, albeit with a few extras thrown in to make it that bit EXTRA. The bacon bits give off a delicious salty flavour to offset the light, creaminess of the sauce.
We don’t even have to brown the chicken with this one, which means throw-it-all-in perfection on those busy days. It’s full of goodness and freezes really well too, making it great as a make-ahead batch cook dinner.
Why you’ll love this Chicken Casserole recipe
⭐️ It’s packed with vegetables and a light, but creamy sauce
⭐️ Hardly any preparation, no need to brown the chicken
⭐️ Freezes brilliantly, cook once, eat twice!
About cooking this Chicken Casserole in the Slow Cooker
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
- 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. (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
- Fry the bacon lardons until crispy in a small frying pan or in your slow cooker if it’s suitable for the hob.
- Put the bacon, onions, celery and carrots into the slow cooker, then sit the flour-coated chicken on top.
- Mix together the stock, mustard, thyme and salt and pepper and pour into the slow cooker around the sides.
- 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.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.
In the freezer This easy Chicken Casserole is perfect for batch cooking or freezing leftovers. When completely cooled, pop what’s left into freezer-safe containers (like these containers on Amazon which I LOVE for this purpose).
Top tips for making Slow Cooker Chicken Casserole
How to thicken Slow Cooker Chicken Casserole
This should be the right consistency if you’ve followed the recipe, however it is too runny, make up a simple ‘slurry’. This is a trick to thicken the sauce without ending up with floury lumps.
First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce.
If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!
Slow Cooker Chicken Casserole FAQs
causes a Maillard reaction. The process of frying and heating it very hot until it browns changes the flavour compounds in the meat, basically adding a depth of flavour.
Does it add something to most slow cooked dishes? Yes. Is it vital in this dish, which is packed with other flavour? No. My opinion is that it’s much more important in red meat dishes and even then, sometimes speed and ease are more important.
I’ve added a couple of other steps (browning some bacon lardons and adding creme fraiche at the end) because after testing this approximately 100 times(!) I really think they make a difference and are worth the added tiny bit of effort for this bit.
You’re welcome to leave those steps out, but.. Hello CRISPY BACON BITS!
Sure! Try my Chicken and Chorizo Stew, my Sweet Potato & Peanut Butter Vegan Stew, my Beef Stew, my Sausage, Bean and Chorizo Casserole, my Beef Stifado or my Campfire Stew.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Chicken Casserole {with Crispy Bacon}
Ingredients
- 1 kg Chicken thighs, Boneless and skinless.
- 50 g Plain flour
- 2 Onions, Large, peeled and chopped.
- 3 Sticks Celery, Trimmed and chopped into small pieces.
- 500 g Carrots, See notes.
- 200 g Smoked bacon lardons, See notes.
- 300 ml Chicken stock
- 2 tbsp Wholegrain mustard
- 2 tsp Dried thyme, See notes.
- Salt and freshly ground black pepper
To serve:
- 4 tbsp Creme fraiche
- 3 tbsp Chopped fresh flat leaf parsley
- Salt and freshly ground black pepper
Instructions
- Fry your bacon lardons either in a small frying pan, or in the bottom of your slow cooker pan if it can be used on the hob. Let them go crispy and golden brown.
- Meanwhile, put your chicken thighs in a large bowl and coat thoroughly in the flour.
- When the bacon has finished cooking, put the onions, celery, carrots and bacon pieces into your slow cooker (or leave the bacon pieces in that pan if they've been cooking in there).
- Sit the flour rolled chicken pieces on top of the vegetables in the slow cooker.
- Mix the stock, mustard, thyme and salt and pepper and pour into the slow cooker, around the side of the chicken.
- Put the lid on and cook on HIGH for 4 hours or LOW for at least 6 hours.
- When you're ready to serve, add the creme fraiche and the chopped parsley. Check for seasoning and add more salt and pepper if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am so glad I found you ! This recipe got a 9.9/10 from my kids who had thirds and I served with creamy mash and brocolli . I def think more herbs work well and I added a bit of white wine and Worcestershire sauce . Thank you !!
Absolutely delicious. Served with creamy mashed potato. A new favourite for the kids 🙂
I think I’ve found the best! And my family’s favourite chicken casserole recipe. Thankyou for sharing this! It’s absolutely delish!
Looking forward to trying this.
Do you cut the chicken thighs into pieces or leave whole?