Slow cooker chicken casserole is a regular in our house – not only is it really quick to prepare, it’s one of those meals that you can literally chuck in whatever vegetables you have going spare – and it works!
What Should I Add To A Chicken Casserole?
Yeah I know, kind of obvious huh?! But – what type of chicken? My preference is for boneless chicken thighs – but, I’ll add whichever chicken I have. Chicken thighs and drumsticks are cheaper than breast and can usually be left in for longer, but you can use any.
I also add the chicken straight to the slow cooker – no faffing about with sealing it in a separate pan. The only meat I usually do this for is when making a sausage casserole in the slow cooker (sausages don’t taste so great if they haven’t been browned before going in a slow cooker – if you’ve ever tried it, you’ll know exactly what I mean!)
We’ve added all sorts of different vegetables to our chicken casseroles over the years. Carrots, leeks, parsnips, celery, tomatoes, peppers, potatoes, onions – you name it, we’ve likely tried it!
The beauty of a casserole/stew (the same goes for our slow cooker beef stew), is you can use up any ingredients that are lingering at the back of the fridge or vegetable rack (do you have one of these too?!) and prevent any of that dreaded food waste.
Any mixed herbs, in fact, I tend to use a dried herb mix in all my casseroles and stews. It usually has thyme, parsley, sage, basil, oregano – all great herb additions to any casserole. I also add in a couple of bay leaves.
I’m not a fan of mustard – but I’ve got to say, it tastes amazing in a slow cooker chicken casserole recipe! I usually add in 1 tbsp. of mustard, but you can add a little less if you’re worried it might be over powering.
I don’t add too much stock as the chicken and vegetables will release quite a bit of liquid during the cooking time. But I do add some – it is a chicken casserole after all, and chicken tastes great if it is swimming in thick chicken flavoured gravy/stock! I always add 2 stock pots – I just place them in with the chicken, vegetables and herbs. I then add around 300ml of boiling water.
How Long Does Chicken Casserole Take To Cook In A Slow Cooker?
On High – 4 to 6 hours.
On Low – 8 to 10 hours.
Check the chicken is cooked through and there are no pink bits – if in doubt, use a meat thermometer.
How Do I Thicken Up The Gravy/Stock Before Serving?
It’s quite likely that the liquid in the slow cooker at the end of the cooking time will be too thin. If I have the time to wait before eating, half an hour before serving I will; take the lid off, turn the slow cooker up to high and stir in a few tablespoons of chicken gravy granules. If you don’t have the time, just stir in the gravy granules, you just might need to add in a little extra if it isn’t thick enough for your liking. Just make sure you do it gradually so that you don’t get lumps of gravy hanging about.
What Can I Serve With A Chicken Casserole?
My favourite way to serve a chicken casserole is to cook everything together – so I will add in some new potatoes at the beginning. No need for extra cooking of foods later on! But, sometimes, if the mood takes, we’ll have it with some mashed potato – because mashed potato smothered in yummy chicken casserole and gravy is just unbelievably delicious.
Side note: sweet potato mash works just as well.
Oh, and I almost forgot – adding dumplings to a slow cooker casserole is also a winner! The options are endless. You can see why we make it so much…
Money and Time Saving Tips For Making Slow Cooker Casseroles And Stews
I like to keep an eye out for any supermarket offers for either;
a) End of day discounts for vegetables – these are perfect to throw in a stew or casserole, they are usually a long way from going off, and still totally ok to use. The same goes for meat – I’ve found some fantastic offers at the end of the day.
b) 3 for 2 offers on pre chopped vegetables – these can be a real time saver if you are in a rush – or just really don’t like chopping up vegetables! When they are on offer they don’t always work out more expensive than buying the vegetables separately. Keep your eyes peeled!
- 800g - 1kg boneless chicken thigh fillets/drumsticks/breasts
- 4 carrots, chopped
- 2 stalks celery, sliced
- 2 cloves garlic, crushed
- 1 - 2 onions, peeled and slived
- 500g new potatoes, cut in half
- 1tbsp mustard
- 2 tsp dried mixed herbs
- 2 bay leaves
- 2 chicken stock cubes/pots
- 300ml boiling water
- Gravy granules to thicken
- Add all the ingredients to the slow cooker, apart from the gravy granules.
- Give everything a gentle stir to mix together.
- Place the lid on the slow cooker and set off on low for 8 to 10 hours, or high for 4 to 6 hours.
- 30 minutes before the end, take the lid off and stir in 2 to 3 tbsp of gravy granules. Leave the lid off for the last 30 minutes to allow the stock to thicken up. If you aren't able to wait the 30 minutes, just stir in the gravy granules until the desired consistency is reached.
- Remove the bay leaves.
You can add any vegetables you have available for this chicken casserole. If you don't add any potatoes to the slow cooker you can serve it with some mashed potato or crusty bread.