Let’s be real—when the day’s been long, the kids are cranky, and your energy is running on fumes, the last thing you want is a complicated dinner. Enter this Chicken Casserole Recipe: a slow cooker dream that wraps you in a creamy, veggie-packed hug. It’s the kind of meal that makes you feel like you’ve got your life together—even if you’re still in yesterday’s yoga pants.
Table of Contents
Why You’ll Love This Chicken Casserole Recipe
- Set It and Forget It: With just 20 minutes of prep, your slow cooker takes over, giving you time to tackle your to-do list—or sneak in an episode of your favorite show.
- Flavorful and Filling: Juicy chicken thighs, tender veggies, and a rich, creamy sauce make this dish a hearty favorite.
- Family-Friendly: Even the pickiest eaters will ask for seconds. It’s comfort food that pleases all ages.
Ingredients
- 2 tbsp vegetable oil
- 8 boneless chicken thighs, trimmed of fat
- 2 tbsp unsalted butter
- 2 brown onions, peeled and diced
- 3 cloves garlic, peeled and minced
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp celery salt
- 2 cups chicken stock
- 1 tbsp freshly squeezed lemon juice
- 16–20 baby chestnut mushrooms
- 16–20 chantenay carrots
- 3 sticks of celery, roughly chopped
- ¼ cup heavy cream
- Small bunch of parsley, chopped
Step-by-Step Instructions
- Sear the Chicken
- Heat vegetable oil in a large frying pan over medium-high heat. Brown the chicken thighs on both sides (about 5 minutes). Transfer to the slow cooker.
- Sauté the Aromatics
- In the same pan, melt butter. Add diced onions and cook until soft (about 5 minutes). Stir in minced garlic and cook for 1 more minute.
- Build the Sauce
- Sprinkle in flour, salt, black pepper, dried thyme, and celery salt. Stir and cook for 2 minutes to form a roux. Pour in chicken stock and lemon juice, stirring well. Bring to a boil.
- Assemble in the Slow Cooker
- Pour the hot sauce mixture over the chicken in the slow cooker. Add mushrooms, carrots, and celery. Stir gently to combine.
- Cook
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and the vegetables are soft.
- Finish with Cream
- Shred the chicken slightly with two forks. Stir in the heavy cream and mix to combine.
- Serve
- Garnish with chopped parsley. Serve hot with mashed potatoes and green beans for a full, comforting meal.
Tips & Tricks
- No Chantenay Carrots? Regular carrots chopped into chunks work just as well.
- Thickening the Sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with a bit of water and stir it in during the last 30 minutes of cooking.
- Add a Crunch: Top with crispy bacon bits or croutons just before serving for added texture.
Serving Suggestions
Pair this comforting casserole with:
- Creamy mashed potatoes
- Steamed green beans
- Crusty bread to soak up the delicious sauce
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over medium heat until heated through, adding a splash of chicken stock if needed.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but keep in mind they may be slightly less juicy than thighs.
Can I make this dairy-free?
Yes, substitute the heavy cream with a dairy-free alternative like coconut cream or almond milk. Note that this may slightly alter the flavor and consistency.
Is it possible to cook this on the stovetop?
Certainly! After searing the chicken and preparing the sauce, combine all ingredients in a large pot. Simmer on low heat for about 1.5 to 2 hours, stirring occasionally, until the chicken is tender and the vegetables are cooked through.
What’s the difference between a chicken stew and a chicken casserole?
While both chicken stew and chicken casserole are hearty, comforting dishes, the key differences lie in their cooking methods and texture:
- Chicken Stew is typically cooked on the stovetop or in a slow cooker, with a broth-like consistency. It contains more liquid, making it ideal for serving in a bowl. The ingredients simmer together in a flavorful stock, creating a thick but spoonable dish.
- Chicken Casserole, on the other hand, is usually baked in the oven or prepared in a slow cooker with less liquid. It tends to be creamier or saucier, with a more cohesive, spoon-and-plate consistency. Casseroles often include toppings like cheese, breadcrumbs, or herbs for added texture and flavor.
In short:
- Stew = soupy, simmered, served in a bowl
- Casserole = creamy or thick, baked, served on a plate
Craving more comforting meals? Check out our Chicken Tenderloins vs. Chicken Breasts for another hearty favorite.
For additional tips on slow cooking and meal prep, visit List of casserole dishes.
This Chicken Casserole Recipe is more than just a meal; it’s a warm embrace after a long day. It’s the kind of dish that brings the family together, fills the house with mouthwatering aromas, and leaves everyone satisfied. So, dust off that slow cooker and let it work its magic—you deserve it.