Description
A hearty and comforting chicken casserole cooked in a slow cooker, featuring tender boneless chicken thighs simmered with mushrooms, carrots, celery, and a flavorful creamy sauce, perfect for a warming family meal.
Ingredients
Scale
Protein and Fats
- 2 tbsp vegetable oil
- 8 boneless chicken thighs trimmed of fat
- 2 tbsp unsalted butter
- 60 ml (1/4 cup) double (heavy) cream
Vegetables
- 2 brown onions peeled and diced
- 3 cloves garlic peeled and minced
- 16-20 baby chestnut mushrooms
- 16-20 chantenay carrots
- 3 sticks celery roughly chopped
- small bunch parsley chopped
Seasonings and Thickeners
- 3 tbsp plain (all-purpose) flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp celery salt
- 1 tbsp freshly squeezed lemon juice
Liquids
- 480 ml (2 cups) chicken stock
Instructions
- Brown the chicken: Heat the vegetable oil in a large frying pan over medium-high heat. Add the boneless chicken thighs and brown them lightly on both sides, which will take about 5 minutes. Once browned, remove the chicken and place it into the slow cooker.
- Sauté the aromatics: Add the unsalted butter to the frying pan and melt it over medium heat. Add the diced onions and cook for about 5 minutes, stirring occasionally until they soften. Then add the minced garlic and cook for another minute while stirring.
- Create the roux: Stir in the plain flour, salt, black pepper, dried thyme, and celery salt into the pan with the onions and garlic. Cook the mixture for 2 minutes to develop flavor and remove the raw taste of the flour.
- Add liquids and bring to boil: Pour in the chicken stock and freshly squeezed lemon juice. Stir continuously and bring the mixture to a boil in the pan. Once boiling, pour this sauce over the chicken in the slow cooker.
- Add the vegetables: Place baby chestnut mushrooms, chantenay carrots, and roughly chopped celery into the slow cooker with the chicken and sauce. Stir gently to distribute everything evenly.
- Cook the casserole: Cover the slow cooker with its lid. Cook on low heat for 5-6 hours or on high heat for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
- Finish the dish: Once cooked, shred the chicken slightly using two forks. Stir in the double (heavy) cream to give the casserole a rich and creamy texture.
- Serve: Serve the casserole hot, garnished with freshly chopped parsley. This dish pairs wonderfully with mashed potatoes and green beans for a complete meal.
Notes
- Trimming excess fat off the chicken thighs helps keep the casserole from being too greasy.
- Browning the chicken before slow cooking adds deeper flavor and color.
- The roux thickens the sauce nicely; ensure to cook the flour mixture well to avoid a raw taste.
- You can adjust vegetable quantities based on preference or availability.
- Slow cooker times may vary, so check tenderness before serving.
- For a lighter version, substitute cream with milk or reduce the amount added.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
