Slow cooker chicken casserole
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4.7 from 13 votes

Slow Cooker Chicken Casserole

A traditional chicken casserole made with chicken thighs on the bone, with sweet potato and red lentils to make a delicious naturally thick sauce
Course Main Course
Cuisine Slow Cooker
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 6
Calories 471kcal
Author Lucy Allen | BakingQueen74

Ingredients

  • 1 brown onion approx 175 g
  • 4 carrots approx 300 g
  • 1 sweet potato approx 225 g
  • 1 kg chicken thighs with skin, bone in
  • 2 tsp olive oil
  • 1 chicken stock melt or stock cube
  • 500 ml boiling water
  • 1 tsp dried parsley
  • 1 tsp minced garlic
  • 1 tsp mixed herbs
  • salt and pepper to taste
  • 60 g red lentils
  • 2 tbsp plain flour

Instructions

  • Heat the olive oil in a pan and brown the chicken thighs on all sides.
  • Prepare the vegetables and layer in the base of the slow cooker pot: onion, then carrots and sweet potato chunks.
  • Add the red lentils in with the vegetables.
  • Place the browned chicken thighs on top of the vegetables.
  • Boil the kettle, make up the stock in a jug with the chicken stock melt/stock pot or stock cube.
  • Pour in the stock and sprinkle the herbs and seasoning over the chicken.
  • Cook on high for 4-5 hours or on low for 7-8 hours.
  • After around 2-3 hours, when the food has cooked down a bit and there is more liquid in the base of the pot, add 2 tablespoons of plain flour into the liquid. Mix in well with a spoon. This will help the sauce to thicken even more as it cooks.
  • Serve!

Video

Notes

This recipe was made in a 5.7 litre oval slow cooker.

Nutrition

Calories: 471kcal | Carbohydrates: 18g | Protein: 30g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 163mg | Sodium: 175mg | Potassium: 673mg | Fiber: 5g | Sugar: 3g | Vitamin A: 10065IU | Vitamin C: 5.8mg | Calcium: 46mg | Iron: 2.3mg