Chicken And Vegetable Slow Cooker Casserole

We love a slow cooker here at Good Housekeeping. Follow our guide to the best slow cookers on the market, and our top slow cooker tips, and you'll make a delicious slow cooker recipe every time.

Chicken casserole is made to be a slow cooker recipe. Chicken becomes meltingly tender after a few hours of gentle cooking.

Economical cooking:

Cheap cuts of meat, such as chicken thighs and drumsticks, are perfect for a slow cooker. Since the meat is cooked for a long time at a very low temperature, even the chicken pieces with lots of tendons are tenderised.

Slow cookers already maximise the flavour of your ingredients, by drawing the flavours out slowly, and locking in all of the moisture and aromas under the highly efficient and well sealed lid, however the following steps will further help you get the most out of this recipe.

Optimising flavour:

We'd recommend browning the meat and veg for this slow cooker chicken casserole beforehand, as it enhances the flavour.

'If you have time, browning your meat and veg in a frying pan beforehand will elevate your stew,' says Monaz Dumasia, home economist and member of Good Housekeeping's cookery team.

But if you want to save time, this recipe still works by popping everything straight into the slow cooker instead.

How to reduce the liquid:

If you feel there's too much liquid in the finished dish there's an easy fix.

'Lids of slow cookers are more efficient than conventional casserole dishes at trapping steam in, so liquid doesn't reduce naturally. Halving the amount of liquid added at the beginning will help to concentrate the flavours,' says Monaz.

'If you're already way past that point, use a colander to strain the liquid and then thicken it. Pour the stew through a colander into a wide pan (reserving all the meat and veg) and bubble the juices over a high heat, sampling every so often until the taste is intense as you desire.'

If it's still not thickening to your liking, remove 1tbsp sauce and mix with 2tsp cornflour to form a paste. Return this paste to the pan, along with the rest of the sauce, and boil until thickened.

If you'd prefer to cook a chicken casserole in the oven follow our classic chicken casserole recipe. If you enjoy this recipe, you will love our classic beef stew with dumplings. Or, for something a little different, what about coca cola ham or trying to make the famous Ikea meatballs recipe from home?

Cal/Serv: 380

Makes: 4 servings

Prep Time: 0 hours 20 mins

Cook Time: 3 hours 0 mins

Total Time: 3 hours 20 mins

1 tbsp.

olive oil

(2lb 5oz) chicken pieces (eight in total), such as thighs and drumsticks

1 tbsp.

plain flour

onion, finely sliced

celery sticks, thickly sliced

carrots, cut into 3cm (11/4in) slices

leek, thickly sliced

500 g

(1lb 2oz) potatoes, peeled and cut into large chunks

garlic cloves, sliced

400 ml

(14 fl oz) hot chicken stock

rosemary sprig

Finely grated zest and juice of ½ lemon

Small handful fresh parsley leaves, finely chopped

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Heat oil in a large frying pan. Season chicken pieces and fry over a high heat to brown all over for about 8min. Remove chicken and transfer to the pan of a slow cooker. Add the flour to the chicken and stir.
In the empty frying pan, fry the onion, celery, carrots, leeks and potatoes over a high heat for 8 min until just coloured all over, add the garlic, fry for 30sec more then add the vegetable mixture to the slow cooker.
Pour the stock into the slow cooker. Add the rosemary and lemon zest, cover with the lid and cook for 2.5-3hr on high until the chicken is tender. Check seasoning, add lemon juice to taste, and sprinkle over the parsley before serving.

Brown the chicken pieces and veg for this slow cooker chicken casserole beforehand, as it enhances the flavour.

Per serving:

Calories: 380
Total carbs: 31g
Total fat: 14g

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