Slow Cooker Chicken Casserole {with Crispy Bacon}

A chicken casserole in a slow cooker, ready to be served. With carrots, chicken, bacon bits in a creamy sauce, garnished with parsley.

4.96 from 381 votes

Slow Cooker Chicken Casserole {with Crispy Bacon}

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!

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

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

Metric - Imperial

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

Carrots: I used baby carrots whole, but you can just use regular carrots peeled and chopped into large chunks if you prefer

Bacon lardons: You don't NEED to add these if you don't want to add the step of pre-frying them, HOWEVER, I think they really add a lot of flavour. They do need to be fried before adding to make them crispy

Lardons are basically fat chunks of bacon, you can buy them in packs cut to that size, which adds lovely textured chunks. Or you can just use smoked bacon cut into chunks

When you fry these, they won't need any oil as the fat will render out. I like to add the fat juices from the pan along with the bacon pieces as they add more flavour

Thyme: I actually use 2 TABLESPOONS of dried thyme as I find slow cooker casseroles can sometimes be a little bland as they don't reduce while cooking so you need to make adjustments to use more flavourings than you normally would. I've reduced the amount in the recipe as I know that might not be to everyone's taste. Use more if like me your tastebuds need a lot for them to pack a punch!

How to thicken: If it's a little runny, add cornflour to a small bowl, 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

Nutrition