Go Back
–+ servings
slow-cooker-chicken-casserole
Print Recipe Pin Recipe
4.30 from 10 votes

Slow Cooker Chicken Casserole

Hearty and delicious, this Slow Cooker Chicken Casserole is perfect comfort food. Whether you have a Crock Pot or need to make it on the stove or in the oven, it give a flavoursome bowl. Gluten free and dairy free.  
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Main Course, mid-week meals
Cuisine: British, Dairy Free, Gluten Free
Keyword: casserole, chicken, Crock Pot, slow cooker, vegetables
Servings: 8
Calories per serving: 445.1kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment

Ingredients 

  • 8 chicken thighs skin on
  • 2 tbsp runny honey
  • salt and pepper to taste
  • 1 to 2 tsp ground paprika smoked or unsmoked
  • 8 rashers back bacon
  • 2½ tbsp olive oil
  • 1 large red onion cut into sixths
  • 2 large yellow or white onions 1 x chopped; 1 x cut into sixths
  • 200 g baby carrots washed and trimmed
  • 1 large parsnip peeled and cut into short lengths
  • 200 g button or closed cup mushrooms left whole or halved dependent on size
  • fresh oregano (to taste) finely chopped
  • fresh thyme (to taste) finely chopped and reserve some sprigs for the top.
  • 200 ml strong vegetable stock Gluten Free - I used 2 stock cubes

Instructions

  • Rub some honey, salt, pepper and a sprinkle of paprika into each chicken skin.
  • Heat the oil to medium-high in the casserole for the slow cooker if it can be used on the hob (or in a large skillet if it can’t) and gently seal and brown the outside of the seasoned chicken (about 5 to 8 minutes), turning frequently. Set aside.
  • Using the same pan, sauté the bacon and onions for about 5 minutes until starting to soften.
  • Add the carrots, parsnip, and mushrooms and sauté for a further 5 minutes to brown slightly.
  • Add the chopped herbs and stir through.
  • If you are using a pan separate from the slow cooker, transfer the vegetable-bacon mix to the slow cooker at this point. (Use a little stock to wash round the pan to pick up the juices).
  • Pour the stock over the vegetables and lay the chicken right on the top, skin side up.
  • Place some sprigs of fresh thyme across the surface and place the lid over.
  • Slow cook according to the manufacturer’s instructions for about 3 hours (high) or 6 hours (low).
  • Serve with potatoes or rice (or if you want to go ‘low carb’ eat as it is).

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
To make without a Slow Cooker/Crock Pot - Cook the casserole on the stove, lid on, at low temperature for about 2 hours. Or... cook as per instructions but place an oven-safe casserole (with lid) in a low-medium oven for 1½ to 2 hours.

Nutrition

Calories: 445.1kcal | Carbohydrates: 16.5g | Protein: 22.9g | Fat: 32.1g | Saturated Fat: 8.6g | Polyunsaturated Fat: 5.9g | Monounsaturated Fat: 14.8g | Trans Fat: 0.1g | Cholesterol: 125.3mg | Sodium: 357.9mg | Potassium: 569.9mg | Fiber: 2.9g | Sugar: 9.3g | Vitamin A: 3721.2IU | Vitamin C: 8.3mg | Calcium: 38.6mg | Iron: 1.5mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist