Creamy Chicken Casserole (Slow Cooker)

This easy slow cooker chicken casserole is made with tender chicken thighs, carrots, mushrooms, and a creamy herb-infused sauce. A family-friendly comfort food perfect for weeknight dinners, meal prep, or cozy winter meals. Serve with mashed potatoes or crusty bread for a complete meal.

A cozy and flavorful chicken casserole made with tender chicken thighs, hearty vegetables, and a rich, creamy sauce. Perfect for slow cooking on busy days.

Ingredients

For the casserole:

• 2 tbsp vegetable oil
• 8 boneless chicken thighs, trimmed of excess fat
• 2 tbsp unsalted butter
• 2 brown onions, peeled and diced
• 3 cloves garlic, 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 fresh lemon juice
• 16–20 baby chestnut mushrooms
• 16–20 chantenay carrots
• 3 sticks celery, roughly chopped
• 60 ml (¼ cup) double (heavy) cream
• Small bunch fresh parsley, chopped

Instructions

1. Brown the chicken:
   Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken thighs and brown on both sides, about 5 minutes total. Transfer the chicken to your slow cooker.
2. Cook the aromatics:
   In the same pan, melt the butter. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 1 more minute.
3. Build the sauce:
   Sprinkle in the flour, salt, pepper, thyme, and celery salt. Stir well and cook for 2 minutes to eliminate the raw flour taste. Pour in the chicken stock and lemon juice. Stir continuously until the sauce thickens and comes to a boil.
4. Assemble in the slow cooker:
   Pour the sauce over the chicken. Add the mushrooms, carrots, and celery. Give everything a gentle stir, then cover and cook on low for 5–6 hours or high for 3–4 hours.
5. Finish the casserole:
   Once cooked, shred the chicken slightly using two forks. Stir in the cream, then sprinkle with chopped parsley.
6. Serve:
   Serve warm with mashed potatoes or crusty bread, and a side of green beans if desired.

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Tips

• For extra flavor, sear the mushrooms before adding them to the slow cooker.
• Trim visible fat from the chicken thighs to avoid a greasy sauce.
• Stir the casserole gently once during cooking if possible to evenly distribute the sauce.

Variations and Substitutions

• Vegetables: Try adding parsnips, leeks, or potatoes.
• Protein: Swap chicken thighs for boneless chicken breasts or skinless drumsticks.
• Cream-free: Omit the cream for a lighter, broth-based casserole.
• Fresh herbs: Replace dried thyme with 1 tbsp chopped fresh thyme or rosemary.

FAQs

Can I make this casserole without a slow cooker?
Yes. Cook the casserole in an oven-safe dish, covered, at 160°C (320°F) for about 2 hours, or until the chicken is tender.

Can I freeze leftovers?
Yes, cool the casserole completely and store it in airtight containers in the freezer for up to 3 months. Reheat thoroughly before serving.

What’s the best way to thicken the sauce?
If needed, mix 1 tbsp cornflour with 2 tbsp cold water and stir it into the sauce in the last 30 minutes of cooking.

Serving Suggestions

• Serve over buttery mashed potatoes, rice, or egg noodles.
• Pair with steamed green beans, roasted broccoli, or sautéed cabbage.
• Add a slice of crusty bread for mopping up the creamy sauce.

Why You’ll Love This Recipe

• Hearty and comforting with minimal prep
• Ideal for batch cooking or family meals
• Rich sauce packed with tender chicken and vegetables
• Perfect for cold weather or cozy weeknight dinners