Easy Slow Cooker Chicken Casserole – No chopping, no frying, bung all the ingredients in the slow cooker and leave it to do it’s thing. This is literally the easiest casserole recipe you’ll ever make!
It’s definitely slow cooker season again! I’ve dug mine out from the back of the cupboard and to be honest it’ll probably now live on my counter for the next few months.
If you’ve not yet tried using a slow cooker then here’s why I love them so much.
Benefits of Slow Cookers:
1. They’re cheap to buy and to run. As with anything you can buy cheap and more expensive brands. Mine was £15 from a supermarket and has lasted me years now. Great value!
You can also get more expensive ones that have timers, great if you’re out all day and need to turn it off before you get home.
2. Slow Cookers are brilliant for busy families. You can throw all the ingredients into it in the morning, head out to work and school and come home to a delicious meal. So easy and no fuss!
3. Slow Cookers are a great way of cooking cheaper cuts of meat, especially budget cuts of beef and lamb; meaning you can eat the tastiest dishes for a lot less money.
Speak to your butcher about cheaper cuts of meat as they often have more variety than the supermarket.
4. Slow Cooking can be a really healthy way of cooking your favourite meals. Because you are not frying the ingredients you don’t need to add any oil or butter if you don’t want to.
Some slow cooker recipes require you to pre-fry the meat but I like to make my recipes as quick and easy as possible, especially if you are preparing it in the morning. So this is a no-fry recipe but if you want to pre-fry the chicken you can.
In addition, this is also a no-chop recipe!
I use cheat’s ingredients such a frozen onions and baby carrots which means no peeling or chopping at all.
It’ll take just 3 minutes to quickly wash the vegetables and chuck all the ingredients into the slow cooker. I prefer to add the mushrooms later, as they tend to cook quicker than the other veggies but it’s fine to add them at the beginning if you want to.
You can choose to cook the casserole on high or low. Once it’s ready cook up some steamed veggies like broccoli or kale for a delicious and comforting family meal!
Recipe Substitutions:
Chicken – I used chicken thighs in this recipe as I think they are the tastiest cut to add to a casserole. But it’s totally fine to just chicken breast too.
Chicken breasts are more likely to start to fall apart when slow cooked so you might want to add them whole rather than diced to prevent this.
Veggies – Any root veg will work well in this recipe. Try adding parsnip, turnip, swede or chunks of butternut squash.
If you want to add other veggies such as broccoli or green beans, add these at the same time as the mushrooms as they don’t need long to cook.
Gluten Free– To make this recipe completely gluten free just be sure to use certified gluten free stock and gravy granules.
If you try my Slow Cooker Chicken Casserole recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram. I always love to see your creations!
And it’s not just casseroles you can cook in the slow cooker either… why not try:
Slow Cooker Meatball Gnocchi Soup
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Slow Cooker Chicken Casserole
Prep Time: 3 mins- Cook Time: 3 hrs
- Total Time: -26377240.666667 minute
Yield: 4 1x
Category: Dinner
Cuisine: Slow Cooker
Print Recipe
Pin RecipeDescription
Easy Slow Cooker Chicken Casserole – No chopping, no frying, bung all the ingredients in the slow cooker and leave it to do it’s thing. This is literally the easiest casserole recipe you’ll ever make!
Ingredients
- 500g / 17.5oz skinless chicken thighs
- 500g / 17.5oz baby potatoes
- 250g / 8.75oz baby carrots
- 50g / 1.75oz frozen onions
- 2 crushed garlic cloves
- 250ml / 1 cup hot chicken stock
- tbsp tomato purée
- 2 tbsp gravy granules
- 1 tsp dijon mustard
- 250g / 5 cups mushrooms
Instructions
- Wash the potatoes, carrots and mushrooms well. No need to peel them.
- Add all of the ingredients except the mushrooms to the slow cooker and mix well.
- Cook on low for 6 hours or high for 3 hours.
- Half way through add the mushrooms.
- Serve with green veg like broccoli or kale.
Notes
The casserole can be cooled and frozen for up to 2 months. To defrost, leave in the fridge overnight and then heat gently in a saucepan until hot through.
Naomi says
Probably the easiest recipe I’ve ever found for the slow cooker and it was super tasty too. We will be having this regularly now!
★★★★★
Gemma says
I literally love how easy this was to make and my whole family loved it which is a bonus. I always find it hard to find recipes that dont involve hours of prep. The fact you could throw everything straight into the slow cooker was a breath of fresh air. Highly recommended and will definitely be making again!
★★★★★
Ciara Attwell says
So glad you liked it Gemma!