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Hey folks!
Tonight for tea we had this lovely chicken casserole…made in the slow cooker. Brown your chicken a bit in the pan before hand, it gives a bit of colour and also gives you a better end result…but if you can’t be bothered, you can just put it straight into the slow cooker. Perfect with mashed potato (of course) or even in a bowl on it’s own with a bit chunk of crusty bread….just marvellous!

-Cheryl x

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What did I use?
3.5 Litre Crockpot

Adult servings-
4 -5

How long?
Cook in your slow cooker on high for 3-4 hours, or low for 5-6 hours.
Alternatively cook in a covered oven proof dish at 175c/350f for around an hour.


Ingredients used -
2 Tablespoons vegetable oil & a large knob of butter - for frying
8 Boneless chicken thighs - trim most of the fat off
2 Onions - peeled and diced
3 Cloves garlic - peeled and finely chopped
3 Tablespoons plain or all-purpose flour
1 Teaspoon salt
1 Teaspoon ground black pepper
1 Teaspoon dried thyme
½ Teaspoon celery salt
480ml (17fl oz or 2 cups) Chicken stock
1 Tablespoon lemon juice
Around 16 baby chestnut mushrooms
Two large carrots - peel & chop into large chunks
3 Sticks of celery - chop into large chunks
60ml (2fl oz or 1/4 cup) Double (heavy) cream
A small bunch of parsley – chopped
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