Two plates of chicken casserole with cutlery & mustard on the side

Slow cooker chicken casserole

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(88 ratings)

Prep: 10 mins Cook: 4 hrs, 15 mins - 7 hrs, 15 mins


Serves 2 adults + 2 children

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work

Nutrition and extra info

  • Healthy

Nutrition: Per serving (4 average portions)

  • kcal382
  • fat9g
  • saturates3g
  • carbs30g
  • sugars7g
  • fibre6g
  • protein41g
  • salt0.88g
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  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ tbsp rapeseed or olive oil
  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 ½ tbsp flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 650g boneless, skinless chicken thigh fillets



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 3 garlic cloves, crushed
  • 400g baby new potatoes, halved



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 sticks celery, diced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 carrots, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 250g mushrooms, quartered
  • 15g dried porcini mushroom, soaked in 50ml boiling water
  • 500ml stock made with 2 very low salt chicken stock cubes (we used Kallo)
  • 2 tsp Dijon mustard, plus extra to serve
  • 2 bay leaves


  1. Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.

  2. Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it. 

  3. Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.

  4. Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.

  5. Give it a good stir. Cook on Low for 7 hours or High for 4 hours.

  6. Remove the bay leaves and serve with a little Dijon mustard on the side.

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Comments, questions and tips

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13th Jun, 2020
Delicious! Made this recipe (adapted slightly) in the casserole pot in the oven as too late for slow cooker! So lovely, we are on a healthy diet plan so used low calorie cooking spray, seared the chicken breast fillets, softened a leek instead of an onion, threw in chopped babycorn, carrots, halved baby potatoes, celery, 1 garlic clove, mushrooms (as had no porcini) and the flour, stock, mixed herbs, Dijon and bay leaf, seasoning and stuck in oven for hour and a half! So easy and one of the tastiest casseroles we have had in a long time, will definitely be a regular on family table.
Lucy Jones's picture
Lucy Jones
12th Jun, 2020
Cooked on low for 8 hours, all the veg is hard and it tastes like something you’d have to eat during WW2. Save your time and save your chicken and don’t use YUCK! YUCK! YUCK!
pikolet's picture
5th Oct, 2019
This was so good! I am usually weary of using my slow cooker but on a particular busy day I decided to use it and stumbled across this recipe. Changes I made were to use 250 ml of chicken stock after reading the other reviews, chicken breast instead of thighs because that is what I had on hand and I added about half a teaspoon of italian seasoning and more black pepper. I cooked for 4hours on high! Excellent!
29th Sep, 2019
very tasty straightforward meal. Agree that less fluid is needed - I used 250 ml stock plus a slug of white wine and it was perfect. Also threw in some oregano. Delicious. Will definitely make again,
30th Jun, 2019
Lovely simple recipe. I didn't bother frying the chicken beforehand, instead just put all the ingredients in the slow cooker on high for 3 hours and low for 1.5. I didn't add mushrooms as I thought it would be too overpowering. Definitely recommend it.
27th Jun, 2019
This tasted a lot better after a few days in the fridge
27th Jun, 2019
This tasted a lot better after a few days in the fridge
22nd Feb, 2019
Excellent recipe, have cooked it several times recently and really enjoyed it.
Becky Edwards
20th Feb, 2019
Made this today. I followed the recipe and found the end result really tasty and satisfying. I wouldn't tweak or substitute anything, I loved it. I did however cook it on high for 4 hours.
13th Feb, 2019
Not mad on this. Easy to throw together (I chucked it in the slow cooker the night before, kept it in the fridge overnight and put it on in the morning for about 10 hours), but I wasn't keen on the mustard and porcini mushrooms which gave it a heavy flavour. My husband found it bland. It was ok but I prefer casseroles with a dollop of sweetness from redcurrant jelly etc. If you're a mustard lover then this might be for you! As others have said, it was full of liquid. I put it on the hob (my slow cooker dish is ok for the hob too), added some corn flour and let it thicken up before serving. After 10 hours of cooking the chicken had shredded but was nice enough like that. I leave for work way too early to just cook things for 6 or 7 hours.


11th Feb, 2018
Can you freeze the leftovers? If so, what’s the best way to reheat?
goodfoodteam's picture
12th Feb, 2018
Thanks for your question. Yes you can! We'd suggest defrosting in the fridge overnight and then reheating in a saucepan on the hob.
4th Sep, 2018
Please note this recipe requires a slow cooker bigger than 1.5litre.
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