Slow Cooker Chicken Casserole, Rich, Tasty and Filling

Slow cooker chicken casserole with bacon, celery and sweetcorn; served with broccoli and green beans.

This slow cooker chicken casserole is one of my favourites. Simple to prepare and using cheap readily available ingredients, this slow cooker chicken casserole recipe is rich, tasty and filling. Ideal to have ready after a cold day.


Four portions

Preparation time:

30 minutes

chicken and bacon casserole

Ingredients for this Chicken Casserole Slow Cooker Recipe

500 gms. (1 lb.) Chicken Thighs.
Three thick bacon rashers
Two medium onions
Five large sticks of celery
Cup-full of sweetcorn
Clove of garlic
Three tablespoons tomato puree
250 ml. (1/2 pint) chicken stock (fresh or cube)
Can of lager beer (optional, but will add richness)
Bay leaf and/or dried mixed herbs, (optional)

Cooking Method

Chop the celery into small pieces, put celery and sweetcorn into the slow cooker.
Pull the skin off the chicken thighs, trim off the small remaining amount of fat and brown in a frying pan with the bacon, chopped onions and crushed garlic. Add tomato puree to the pan for the last minute, stirring continuously, then add to slow cooker.
Add a couple of bay leaves and dried mixed herbs.
Add the chicken stock and beer (more stock if not adding beer) to the slow cooker, bringing the fluid level to just below the top of the ingredients.
Cook for six to eight hours on low, or three to four hours on high.

Start to cook broccoli and green beans in a pan 20 minutes before serving.

Tip: if using a stock cube, don't add salt

Do You Have a Favourite Recipe for This?

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Slow Cooker Chicken Tips

Chicken thighs are the best value chicken ingredients for cooking in a slow cooker.

Fresh chicken should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

Use fresh chicken within two days. If freezing, do that straight away and the chicken will keep for up to two months.

Never cook chicken from frozen, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Chicken can be de-frosted in the refrigerator, by microwave, or in cold water.

Don't start cooking chicken, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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