Two plates serving chicken casserole

Slow cooker chicken casserole

  • 1
  • 2
  • 3
  • 4
  • 5
(25 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
Save to My Good Food
Please sign in or register to save recipes.


  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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 a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 650g boneless, skinless chicken thigh fillets



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 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 the butter and oil in a large frying pan, cook the onion for 8-10 mins until softened and starting to caramelise. Meanwhile put the flour and a little salt and pepper in a bowl and toss the chicken in it. Add the garlic and chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.

  2. Transfer to your slow cooker, along with the rest of the ingredients, including the soaking water from the porcini mushrooms. Give it a good stir. Cook on Low for 7 hours or High for 4 hours. Remove the bay leaves and serve with Dijon mustard on the side.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Apr, 2018
If anyone finds a recipe bland, add a little fish sauce, it gives that savoury boost to most dishes. I use it sparingly as is quite strong but really makes a meal.
Steve Chilton's picture
Steve Chilton
18th Jan, 2018
I made it to the recipe except that I used whole grain mustard - because that's what I had. We thought it was delicious. I loved the intensity of flavour that the porcini mushrooms gave. A very important element of the dish. I'm going to make it again for someone who doesn't like mushrooms. I plan to substitute with bell peppers and will add some anchovies to replace the flavour of the porcini mushrooms.
17th Jan, 2018
I happened to have this on the go the day it snowed and it was very welcoming! I followed recipe to the letter and it was delicious, I did 7 hours on low and the kids loved it. We agreed we'd like cabbage with it next time.
17th Jan, 2018
Lovely. Followed the recipe exactly and it turned out beautifully. Everything was cooked perfectly (I cooked in slow cooker on low for 7+hrs). The kids gobbled it up and both my husband and myself thought it was tasty and satisfying. It was very straightforward to make so it'll be going into the autumn/winter repertoire.
13th Jan, 2018
A huge hit in this house, my two year old, four year old and husband all loved it. It's going to be a regular meal here!
6th Dec, 2017
I didn't stick completely to the recipe. Didn't have celery or porcini mushrooms so I used an onion and porcini paste. I was worried because the Dijon tasting too strong but by the end it didn't at all. My husband isn't a chicken fan but lived it. Made dumplings with it which went down a treat too!
24th Nov, 2017
I followed the recipe exactly except swapped dijon mustard for whole grain - thought it was delicious. It was quite running though - we ate it in bowls instead of plates but none the less very tasty - juice left over made a delicious soup the next day! Will definitely do again.
19th Oct, 2017
This is a really warming and tasty casserole which I'd definitely cook again. Had all intention of doing in the slow cooker but didn't have time before work so put it in my pressure cooker, worked a treat too! I did add some dried thyme as noticed a few bland comments.
8th Oct, 2017
So tasty and easy to do . Definitely make it again!
1st Oct, 2017
The whole family loved this recipe which is vary rare in our house! Will definitely make it again.


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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.