- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- 3 serves veg or fruit
Warm up with this slow cooker chicken casserole recipe, with flavourful herbs and hearty vegetables.
- Serves6
- Cook time4 hour 5 minutes
- Prep time15 minutes
Ingredients
- 300ml thickened cream
- 1 cup (250ml) salt-reduced chicken stock
- 1/2 cup (125ml) dry white wine
- 1/4 cup thyme leaves
- 1 lemon, rind finely grated
- 2 tbs wholegrain mustard
- 8 garlic cloves, crushed
- 1 bunch Dutch carrots, trimmed, peeled
- 200g brown mushrooms, thickly sliced
- 1 brown onion, coarsely chopped
- 1kg Coles RSPCA Approved Australian Chicken Thigh Fillets, halved
- 600g baby potatoes, halved
- 2 tbs cornflour
- Steamed green vegetables, to serve
- Thyme sprigs, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the cream, stock, wine, thyme, lemon rind, mustard and garlic in the bowl of a slow cooker. Stir to combine. Add the carrot, mushroom, onion, garlic, chicken and potatoes. Season.
Step 2
Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is very tender.
Step 3
Combine the cornflour with 2 tbs cold water in a small bowl. Add to the chicken mixture in the slow cooker and stir to combine. Cook for a further 5 mins or until the mixture thickens.
Step 4
Serve the chicken casserole with steamed green vegetables. Sprinkle with extra thyme.
Recipe tip
COOK. STORE. SAVE.
Use it up: You may have leftovers from this recipe. The best way to reheat the leftovers is in the microwave or a saucepan on the stove. Never reheat in the slow cooker – it takes way too long to get the temperature high enough to reheat the food, which increases the risk of food poisoning.
We used a large 6L (24-cup) slow cooker to make our casserole. If you have a smaller model, you can reduce the quantity of potatoes or simply omit them altogether and serve them on the side.
The thyme flavour in this dish is mild and fragrant. If you prefer something a little stronger, simply tie your bunch of thyme with butcher’s string and add the whole thing to the casserole. You can remove it before serving.
Easy comfort food: slow cooker chicken casserole
Making meals in the slow cooker is unrivalled for set-and-forget cooking – a little bit of prep and then hours in the slow cooker gives you comfort food that you can leave to bubble away while you get on with other tasks. There’s no end to the recipes you can make in the slow cooker, but one of our all-time favourites is a hearty chicken casserole. The chicken ends up being super moist, while the wine, cream and mustard give a rich flavour.
The best cut of chicken to use in slow cooker chicken casserole recipes
Search for ‘chicken casserole slow cooker’ and you’ll find the recipes have one thing in common. Generally, chicken casserole recipes in the slow cooker call for chicken thigh pieces. This is because the chicken thigh benefits from longer cooking times and doesn’t dry out as quickly as chicken breast, which is a leaner cut of meat. For this reason, it’s best not to deviate from the recipe when it comes to the cut of chicken you’re using.
How to get the best results from your slow cooker
Our chicken casserole in the slow cooker is French-style with a sauce made of mustard, wine and cream. The addition of carrots, onion and mushrooms dials up the flavour even further to make this a well-rounded and filling meal. All you need to do is combine the ingredients in the slow cooker, stir it, turn it on and walk away. Don’t be tempted to open the lid and stir – the nature of this style of cooking is low and slow, and if you remove the lid, you’ll let significant heat escape and increase the cooking time.
A note on the size of your slow cooker, too: don’t overcrowd it with ingredients. You’ll get the best results if there’s room for condensation to form and steam to move around the pot. Filling it to about three-quarters full is optimum. If your slow cooker isn't big enough to hold this recipe, reduce the amount of vegetables you include.
Why add cornflour to slow cooker chicken casseroles at the end?
Slow cooking creates a lot of steam, which is needed to help cook the food. That means slow cooker food tends to be quite saucy (perfect for serving with rice or mashed potato). Adding a little cornflour mixed with water to the slow cooker in the last 5 minutes helps thicken up the liquid to give it a richer consistency.
How to serve your chicken slow cooker casserole
This recipe is almost a complete one-pot meal as it is loaded with veggies. Other than rice or mashed potato, you could also serve this with a side of green beans or a grilled asparagus and snow pea salad.
FAQs
Slow cooker chicken casserole
- Serves6
- Cook time4 hour 5 minutes
- Prep time15 minutes
Ingredients
- 300ml thickened cream
- 1 cup (250ml) salt-reduced chicken stock
- 1/2 cup (125ml) dry white wine
- 1/4 cup thyme leaves
- 1 lemon, rind finely grated
- 2 tbs wholegrain mustard
- 8 garlic cloves, crushed
- 1 bunch Dutch carrots, trimmed, peeled
- 200g brown mushrooms, thickly sliced
- 1 brown onion, coarsely chopped
- 1kg Coles RSPCA Approved Australian Chicken Thigh Fillets, halved
- 600g baby potatoes, halved
- 2 tbs cornflour
- Steamed green vegetables, to serve
- Thyme sprigs, extra, to serve
Description
Warm up with this slow cooker chicken casserole recipe, with flavourful herbs and hearty vegetables.
Method
Step 1
Place the cream, stock, wine, thyme, lemon rind, mustard and garlic in the bowl of a slow cooker. Stir to combine. Add the carrot, mushroom, onion, garlic, chicken and potatoes. Season.
Step 2
Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is very tender.
Step 3
Combine the cornflour with 2 tbs cold water in a small bowl. Add to the chicken mixture in the slow cooker and stir to combine. Cook for a further 5 mins or until the mixture thickens.
Step 4
Serve the chicken casserole with steamed green vegetables. Sprinkle with extra thyme.