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
Servings 6
Calories 471kcal
Equipment
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