Chicken Casserole Recipe
This chicken casserole recipe is a comforting and delicious option for a wholesome meal. With simple ingredients and easy instructions, it can be made in a slow cooker for convenient preparation.
Ingredients
- 2 tbsp vegetable oil
- 8 boneless chicken thighs
- 2 tbsp unsalted butter
- 2 brown onions diced
- 3 cloves of garlic minced
- 3 tbsp plain flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery salt
- 500 ml chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 200 g baby chestnut mushrooms
- 200 g chantenay carrots halved
- 2 celery stalks sliced
- 100 ml double cream
- Fresh parsley chopped (for garnish)
Instructions
- Start by browning the chicken thighs in a frying pan with the vegetable oil. Cook them on each side for about 2-3 minutes until golden brown.2 tbsp vegetable oil, 8 boneless chicken thighs
- Once browned, transfer the chicken thighs to a slow cooker.
- In the same pan, melt the unsalted butter over medium heat. Add the diced onions, minced garlic, and sliced celery. Cook until the onions are softened and translucent.2 tbsp unsalted butter, 2 brown onions, 3 cloves of garlic
- Sprinkle the plain flour over the onions, garlic, and celery. Stir to coat and cook for another 2 minutes to cook off the raw flour taste.3 tbsp plain flour
- Add the salt, black pepper, dried thyme, and celery salt to the pan. Stir to combine with the flour and vegetable mixture.1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon celery salt
- Pour in the chicken stock and freshly squeezed lemon juice. Stir well to incorporate all the ingredients.500 ml chicken stock, 2 tablespoons freshly squeezed lemon juice
- Transfer the mixture from the pan to the slow cooker with the chicken thighs.
- Add the baby chestnut mushrooms, halved chantenay carrots, and sliced celery to the slow cooker. Stir gently to distribute the vegetables evenly.200 g baby chestnut mushrooms, 200 g chantenay carrots, 2 celery stalks
- Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 3-4 hours, until the chicken is tender and the flavors have melded together.
- Once cooked, remove the chicken thighs from the slow cooker and shred them using two forks.
- Stir in the double cream to add richness to the sauce.100 ml double cream
- Return the shredded chicken to the slow cooker and stir to combine.Fresh parsley