
Slow-cooker chicken casserole
- Caroline Hire – Food writer
Save recipe
Serves 2 adults + 2 children
Easy
Prep: 10 mins
Cook: 4 hrs and 15 mins - 7 hrs and 15 mins
A star rating of 4.3 out of 5.185 ratingsRate
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Treat the family to this wholesome slow cooker chicken casserole with a creamy but light sauce. This warming dish delivers comfort while being low-fat
Egg-free
Healthy
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
knob of butter
-
½ tbsp rapeseed
or olive oil
-
1 large onion
finely chopped
-
1 ½ tbsp flour
-
650g boneless, skinless chicken
thigh fillets
-
3 garlic cloves
crushed
-
400g baby new potatoes
halved
-
2 sticks celery
diced
-
2 carrots
diced
-
250g mushrooms
quartered
-
15g dried porcini mushroom
soaked in 50ml boiling water
-
500ml stock made with 2 very low salt chicken stock
cubes
-
2 tsp Dijon mustard
plus extra to serve
-
2 bay leaves
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Nutrition: Per serving (4 average portions)
-
kcal412
low
-
fat15g
-
saturates4g
-
carbs29g
-
sugars8g
low
-
fibre6g
high
-
protein38g
high
-
salt1.05g
low
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Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 5
Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
-
step 6
Remove the bay leaves and serve with a little Dijon mustard on the side.
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A star rating of 4.3 out of 5.185 ratings
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