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.
2largeyellow or white onions1 x chopped; 1 x cut into sixths
200gbaby carrotswashed and trimmed
1largeparsnip peeled and cut into short lengths
200gbutton or closed cup mushroomsleft 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.
200mlstrong vegetable stockGluten Free - I used 2 stock cubes
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).
* 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.