Description
This comforting Chicken Casserole features tender boneless chicken thighs simmered slowly with fresh vegetables and herbs in a creamy, flavorful sauce. Perfectly cooked in a slow cooker, it’s a hearty, easy-to-make dish ideal for a wholesome family meal. Served best with mashed potatoes and green beans, this casserole combines savory chicken, earthy mushrooms, sweet chantenay carrots, and crisp celery for a satisfying one-pot dinner.
Ingredients
Scale
Chicken and Vegetables
- 2 tbsp vegetable oil
- 8 boneless chicken thighs, trimmed of fat
- 16-20 baby chestnut mushrooms
- 16-20 chantenay carrots
- 3 sticks celery, roughly chopped
- small bunch parsley, chopped (for garnish)
Sauce and Flavorings
- 2 tbsp unsalted butter
- 2 brown onions, peeled and diced
- 3 cloves garlic, peeled and minced
- 3 tbsp plain (all-purpose) flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp celery salt
- 480 ml (2 cups) chicken stock
- 1 tbsp freshly squeezed lemon juice
- 60 ml (1/4 cup) double (heavy) cream
Instructions
- Heat the oil and brown the chicken: Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Add the 8 boneless chicken thighs and cook, turning occasionally, until lightly browned on both sides, about 5 minutes. This step locks in the juices and adds flavor.
- Transfer chicken to slow cooker: Remove the browned chicken from the pan and place it in the slow cooker to continue cooking slowly.
- Sauté onions and garlic: Add 2 tablespoons of unsalted butter to the frying pan and melt over medium heat. Add 2 diced brown onions and cook for about 5 minutes until softened, stirring occasionally. Then add 3 cloves minced garlic and cook for an additional minute to release their aroma.
- Make the roux and season: Stir in 3 tablespoons of plain flour, 1 teaspoon each of salt, black pepper, and dried thyme, and ½ teaspoon celery salt. Cook this mixture for 2 minutes, stirring regularly, to cook the flour and create a flavorful base for the sauce.
- Add stock and lemon juice: Pour in 480 ml (2 cups) of chicken stock and 1 tablespoon freshly squeezed lemon juice to the pan. Stir well and bring the sauce to a boil. This will thicken the sauce and blend the flavors.
- Combine all ingredients in slow cooker: Pour the sauce over the chicken in the slow cooker. Add 16-20 baby chestnut mushrooms, 16-20 chantenay carrots, and 3 sticks roughly chopped celery. Stir gently to combine the ingredients evenly.
- Slow cook the casserole: Cover the slow cooker with the lid and cook on low heat for 5-6 hours or on high heat for 3-4 hours. This slow cooking process results in tender chicken and rich flavors melding together.
- Finish with cream and garnish: Once cooked, shred the chicken slightly using two forks for texture. Stir in 60 ml (1/4 cup) double (heavy) cream to add richness to the casserole. Serve hot, topped with freshly chopped parsley. Pairs wonderfully with mashed potatoes and green beans for a complete meal.
Notes
- For best flavor, trim excess fat from the chicken thighs before browning.
- If you do not have a slow cooker, you can cook the casserole in a covered ovenproof dish at 160°C (320°F) for approximately 2-3 hours.
- Adjust seasoning at the end if necessary, especially salt and pepper.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a lower-fat version, substitute the double cream with half-and-half or omit it entirely.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
