Homemade Slow-Cooker Chicken Casserole

This homemade slow-cooker chicken casserole by Kitchen Sanctuary is the best comfort food during the cold season. It’s loaded with shredded chicken, fresh vegetables, mushrooms, and a creamy sauce. If you are looking for an easy-to-make dinner recipe, definitely go for this dish! Read on or watch the video below for the full instructions.

Ingredients:

• 2 tablespoons of vegetable oil
• 8 boneless chicken thighs (fat trimmed off)
• 2 tablespoons of unsalted butter
• 2 brown onions (peeled and diced)
• 3 cloves of garlic (peeled and minced)
• 3 tablespoons of plain all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of dried thyme
• 1/2 teaspoon of celery salt
• 2 cups of chicken stock
• 1 tablespoon of freshly squeezed lemon juice
• 16 to 20 baby chestnut mushrooms
• 16 to 20 chantenay carrots
• 3 sticks of celery (roughly chopped)
• 1/4 cup of double heavy cream
• small bunch of parsley (chopped)

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Instructions:

Step 1:

Place a large frying pan over medium-high heat and pour some oil. Once the oil is hot, add the chicken thighs and cook until lightly brown on both sides for about 5 minutes. After that, remove them from the pan and place them in the slow cooker.

Step 2:

Add the butter to the pan and let it melt. Once melted, add the onion and saute for about 5 minutes until softened while stirring occasionally.

Step 3:

Add the garlic and cook for another minute. Next, stir in the flour, salt, pepper, thyme, and celery salt. Let it cook for about 2 minutes. Pour in the stock and lemon juice. Stir and let it come to a boil, then pour into the slow cooker over the chicken.

Step 4:

Add the mushrooms, carrots, and celery inside the slow cooker and stir well. Cover with the lid and cook for about 5 to 6 hours on low heat or 3 to 4 hours on high heat.

Step 5:

Once done cooking, shred the chicken using two forks, then stir in the cream.

Step 6:

Scoop some in a bowl and top with fresh parsley.

Homemade Slow Cooker Chicken Casserole