Slow cooker chicken casserole



·       knob of butter

·       ½ tbsp rapeseed or olive oil

·       1 large onion, finely chopped

·         1 ½ tbsp flour

·         650g boneless, skinless chicken thigh fillets

·         3 garlic cloves, crushed

·         400g baby new potatoes, halved

·         2 sticks celery, diced

·         2 carrots, diced

·         250g mushrooms, quartered

·         15g dried porcini mushroom, soaked in 50ml boiling water

·         500ml stock made with 2 very low salt chicken stock cubes

·         2 tsp Dijon mustard, plus extra to serve

·         2 bay leaves



1.      Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.

2.      Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it. 

3.      Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.

4.      Transfer to your slow cooker (We used a Tower Slow Cooker; available in our Quadrant Department Stores), along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.

5.      Give it a good stir. Cook on Low for 7 hours or High for 4 hours.

6.      Remove the bay leaves and serve with a little Dijon mustard on the side.


Recipe from BBC Good Food website.