My Homemade Slow Cooker Chicken Casserole Recipe
This homemade slow cooker chicken casserole is the ultimate weeknight dinner solution. Boneless chicken thighs are browned for depth, then combined with sautéed onions, garlic, mushrooms, carrots, and celery in a rich, creamy sauce infused with thyme and lemon. The slow cooker does most of the work, allowing you to come home to a hearty, family-friendly meal. Serve alongside creamy mashed potato for the perfect comfort-food experience
Watch: My Homemade Slow Cooker Chicken Casserole Recipe
Original recipe video — click to play
Original method: 45 minutes on hob
Ingredients
Main
- 30 ml vegetable oil
For browning the chicken
- 8 thighs boneless chicken thighs, trimmed of fat
Base
- 30 g unsalted butter
For sautéing vegetables
- 2 medium brown onions, peeled and diced
- 3 cloves garlic cloves, peeled and minced
Sauce
- 45 g plain all-purpose flour
For thickening the sauce
- 5 g salt
- 2 g black pepper
- 5 g dried thyme
- 3 g celery salt
- 400 ml chicken stock
Reduced from original 480ml for slow cooker
- 15 ml freshly squeezed lemon juice
Vegetables
- 18 mushrooms baby chestnut mushrooms
Approximate, use 16-20
- 18 carrots Chantenay carrots
Approximate, use 16-20
- 3 sticks celery sticks, roughly chopped
Finish
- 60 ml double cream
Add in the final 30 minutes of cooking
Heavy cream can be substituted
Garnish
- 15 g fresh parsley, roughly chopped
Add just before serving
Small bunch
Method
- 1
Heat the vegetable oil in a large frying pan over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides until golden (approximately 3-4 minutes per side). This adds flavour and colour. Transfer to your slow cooker.
~10 minsTip: Do not skip this step as it develops flavour
- 2
In the same frying pan, melt the butter over medium heat. Add the diced onions and cook until softened, approximately 3-4 minutes. Add the minced garlic and cook for a further 1 minute until fragrant.
~5 mins - 3
Sprinkle the flour over the onions and garlic, stirring well to coat everything. Cook for 1 minute to remove the raw flour taste. Add the salt, pepper, dried thyme, and celery salt, stirring to combine.
~3 minsTip: This creates the base for your sauce
- 4
Gradually pour in the chicken stock whilst stirring constantly to avoid lumps. Bring to a simmer and cook for 1-2 minutes until the sauce thickens slightly. Stir in the lemon juice.
~5 mins - 5
Pour the sauce mixture over the browned chicken in the slow cooker. Add the whole mushrooms, carrots, and chopped celery. Stir gently to combine, ensuring the vegetables are submerged in the sauce.
~5 mins - 6
Cover and cook on Low for 8 hours or High for 5 hours. The chicken should be very tender and easily shredded with a fork.
~8 hrsTip: Cooking times depend on your slow cooker model
- 7
In the final 30 minutes of cooking, stir in the double cream. Taste and adjust seasoning if needed.
~2 minsTip: Add cream near the end to preserve its flavour
- 8
Serve the casserole hot, garnished with fresh chopped parsley. Accompany with creamy mashed potato to soak up the delicious sauce.
~5 minsTip: Fresh parsley adds a bright finish
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Chicken thighs are recommended as they remain moist and tender during the long, slow cooking process. Chicken breasts can dry out easily. If you do use breasts, reduce the cooking time slightly and check for doneness around the 6-hour mark on Low setting
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