Slow Cooker Chicken Casserole
A nutritious, flavourful and versatile dish made with chicken thighs, vegetables, herbs and spices.
Servings: 6
Calories: 357kcal
Equipment
- Slow Cooker
Ingredients
- 8 (approx. 1kg) skinless chicken thighs
- 1 tbsp flour, (all purpose / plain)
- 430ml (1¾ cups) chicken stock
- 1 tsp garlic, minced
- 1 tsp Dijon mustard
- 2 tbsp tomato paste
- 750g (1.6lb) baby potatoes, quartered
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium leek, thinly sliced
- 3 medium carrots, sliced
- 1 red bell pepper (capsicum), chopped into large chunks
- 1 tsp dried oregano
- ½ lemon, juice of
- 1 small handful fresh parsley, finely chopped
Optional - for a thicker sauce
- 1-2 tablespoon cornflour / cornstarch Use 1 -2 tablespoon depending on how thick you like your sauce
Instructions
- Add the chicken pieces to a large mixing bowl and coat in the flour.
- Add the chicken stock, tomato paste, garlic and mustard to a jug/bowl and mix to combine.
- Add the potatoes and vegetables to the bottom of the slow cooker. Top with the chicken and pour over the chicken stock mixture and sprinkle with the oregano.
- Cover and cook on high for 3-4 hours, or low for 6-7 hours.
Finishing
- (Optional for a thicker sauce) In the last 15 mins of cooking, remove ¼ cup of the broth and mix with the corn flour (cornstarch). Pour the mixture back into the slow cooker and stir. Cook on high, uncovered for 15 mins to allow to thicken.
- Stir through the lemon juice and fresh parsley before serving.
Video
Notes
Gluten Free Version - To make this dish gluten-free, you can skip the flouring stage and be sure to use a gluten-free chicken stock.
Recipe update May 2026: This recipe was updated following reader feedback requesting an easier dump-and-go slow-cooker recipe. The pre-cooking steps were removed to simplify preparation, along with the oil and vinegar that were previously used for sautéing. Mushrooms were also removed from the main recipe, as many readers found they became too soft during slow cooking, but you can still add 200g (7oz) sliced mushrooms during the final 30 minutes of cooking if you wish. An optional cornstarch slurry step has also been added for those who prefer a thicker sauce.
If you would like the original version of the recipe, feel free to email me and I’ll happily send it to you.
Nutritional information is a rough guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 357kcal | Carbohydrates: 35g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 256mg | Potassium: 1262mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6156IU | Vitamin C: 58mg | Calcium: 68mg | Iron: 3mg