Description
A warming delicious slow-cooked chicken casserole with fall-apart meat, lovely veggies and a seasoned creamy sauce. The king of comfort food.
Ingredients
Scale
- 2 tbsp vegetable oil
- 8 boneless chicken thighs (trimmed of fat)
- 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
- 16–20 baby chestnut mushrooms
- 16–20 chantenay carrots
- 3 sticks celery (roughly chopped)
- 60 ml (1/4 cup) double (heavy) cream
- small bunch parsley (chopped)
Instructions
- Step: Heat the oil in a large frying pan over a medium-high heat.
- Step: Add the chicken thighs and lightly brown on both sides – this should take about 5 minutes.
- Step: Once lightly browned remove from the pan and place in the slow cooker.
- Step: Add the butter to the pan and heat until melted.
- Step: Add the onion and cook for 5 minutes, stirring occasionally, until softened.
- Step: Add in the garlic, stir, and cook for a further minute.
- Step: Stir in the flour, salt, pepper, thyme, and celery salt. Cook for 2 minutes.
- Step: Add the stock and lemon juice. Stir and bring to the boil, then pour into the slow cooker over the top of the chicken.
- Step: Add the mushrooms, carrots, and celery to the slow cooker and stir.
- Step: Place the lid on and cook on a low heat for 5-6 hours or a high heat for 3-4 hours.
- Step: Once cooked shred the chicken a little with two forks then stir in the cream.
- Step: Serve topped with fresh parsley.
Notes
Make-Ahead: Cool, cover and refrigerate for up to 2 days. Heat through in a large saucepan for 10-15 minutes. Freezing: Cool, cover and freeze. Defrost in refrigerator before reheating. Oven Method: Place in a casserole dish with a lid and bake at 175C/350F for 45-60 minutes; add an extra 120ml (1/2 cup) chicken stock as liquid evaporates more in the oven.
- Prep Time: 10 minutes
- Cook Time: 6 hours 20 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 422 kcal
- Sugar: 7 g
- Sodium: 1597 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 172 mg
Keywords: slow cooker, chicken casserole, comfort food, British dinner, creamy chicken stew