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
