Easy Slow Cooker Chicken Casserole – no chopping, no frying. Simply add the ingredients to the slow cooker and let it do the work. This is one of the simplest casseroles you can make.
It’s definitely slow cooker season again. I’ve pulled mine out from the back of the cupboard and it will probably sit on the counter for the next few months because it makes weeknight dinners so easy. If you haven’t tried slow cooking yet, here are a few reasons I reach for mine regularly.
Benefits of Slow Cookers
1. Cost-effective: Slow cookers are inexpensive to buy and cheap to run. You can find budget models that last for years, and more advanced versions with timers if you need automatic shutoff.
2. Perfect for busy families: Add the ingredients in the morning, head out for the day, and return to a warm, ready-to-eat meal. Little prep, minimal fuss.
3. Tenderises cheaper cuts: Slow cooking is ideal for economical cuts of meat. Low and slow transforms tougher cuts of beef, lamb or poultry into tender, flavourful dishes.
4. A healthy option: Because you’re not frying, you can often skip added oil or butter and still get great results. The slow, gentle cooking preserves moisture and flavour.
A Really Easy Dinner Recipe
Some slow cooker recipes ask you to brown meat first, but this version is designed to be as quick and hands-off as possible. There’s no frying required — although you can quickly sear the chicken beforehand if you prefer a deeper colour and extra flavour.
This is also a no-chop recipe. I use convenience ingredients like frozen onions and baby carrots, which saves time and means minimal prep in the morning. If you want to keep things truly one-pot, everything goes into the slow cooker and cooks together.
It takes only a couple of minutes to wash the vegetables and add the ingredients to the slow cooker. I like to add mushrooms later because they cook faster, but you can add them at the start if you prefer them softer. You can cook this crockpot chicken casserole on low or high — see the recipe card below for timings for both settings.
When it’s ready, serve it with steamed greens such as broccoli or kale for a comforting family meal. This casserole is classic comfort food and ideal to come home to after a busy day.
Recipe Substitutions
Chicken – I prefer chicken thighs for casseroles because they remain moist and have more flavour. If you’d rather use boneless, skinless chicken breasts, they’ll work too; consider adding breasts whole rather than diced to reduce the risk of them falling apart during slow cooking.
Vegetables – Any root vegetables work well. Try parsnips, turnip, swede or chunks of butternut squash. If you want to include quick-cooking vegetables like broccoli or green beans, add them at the same time as the mushrooms so they don’t overcook.
Gluten-free – To make the dish gluten-free, use certified gluten-free stock and gravy granules.
If you try this slow cooker chicken casserole, please leave a comment and rating where you found the recipe and share a photo on social media tagging the original author if you like — it’s always lovely to see your versions and tweaks.
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
- 1 tbsp tomato purée
- 2 tbsp gravy granules
- 1 tsp Dijon mustard
- 250g / about 5 cups mushrooms
Instructions
- Wash the potatoes, carrots and mushrooms well — there’s no need to peel them.
- Add all the ingredients except the mushrooms to the slow cooker and mix to combine.
- Cook on low for 6 hours or on high for 3 hours.
- About halfway through the cooking time, stir in the mushrooms so they retain texture.
- Serve the casserole with green vegetables such as broccoli or kale.
Notes
The casserole freezes well for up to two months. To reheat, defrost overnight in the fridge and then warm gently in a saucepan until piping hot throughout.
Other Slow Cooker Ideas
The slow cooker is versatile — you can make everything from beef casseroles and ragu to mac and cheese, soups and curries. Try swapping proteins or vegetables to keep weeknight dinners interesting and reduce waste.
PRE-ORDER information: The author has a book titled THE FUSS-FREE FAMILY COOKBOOK with 100 healthy, easy and quick recipes for families (publication details available from your usual retailers).
