Slow cooker chicken casserole recipe

I’m really enjoying my slow cooker at the moment, quick preparation and then the house fills with lovely cooking smells for hours. (My wife says it smells like her grandparents house when there’s something in the slow cooker.) This is a simple chicken casserole I knocked up the other day, slightly spiced with the chilli. Next time I’m under instructions to remove the skin, and use separate bones which can be removed before serving… then it’ll bump up the approval rating to 3 apparently.

Serves 4, preparation time ½ hr, cooking time 6 hrs, approval rating 2/4 (marred, for my wife, by the skin and bone fiddling).

Ingredients

  • 6 free range chicken legs/thighs
  • 2 carrots, chopped
  • 2 small to medium potatoes, sliced
  • 1 sml leek, chopped
  • 2 small onions, chopped
  • Red chilli, deseeded
  • Small bunch of thyme twigs, tied with string
  • 1 bulb fennel, chopped
  • ½ bottle white wine
  • ¼ pint chicken stock

Preparation

  1. (I had large chicken leg and thigh pieces, so halved them with a cleaver)
  2. Wash and cut the potato into slices the thickness of a pound coin
  3. Wash and chop carrots into rounds the thickness of a couple of a thumb
  4. Wash and roughly chop the leek into rounds about the thickness of a thumb
  5. Peel and finely chop the onion
  6. Deseed and chop the chilli into four or so pieces lengthways and crossways to expose the flesh into the casserole
  7. Lay the potato slices into a layer at the bottom (I read somewhere that the bottom of a slow cooker can overheat meat at the bottom, so I like to think of this as a layer of insulation)
  8. Brown off the chicken in a pan, with the garlic and onion
  9. Put the chicken in the slow cooker on the layer of potato, and tuck the chilli and thyme in around it
  10. Pop the rest of the vegetables on top
  11. Drain the oil out of the pan
  12. Deglaze the pan with the white wine, scraping up any caramelised chicken from the bottom
  13. Pour the wine into the slow cooker and top up with chicken stock
  14. Put the slow cooker on high for 2 hours, then switch to low for 4 hours (or more)

88 thoughts on “Slow cooker chicken casserole recipe

  1. andrea

    i will defo be trying this recipe sounds gorgeous. i bought a slow cooker just after xmas ive made 3 beefs stews before i got thumbs up a sausage casserole they loved and my first and only attempt at chicken casserole was bland according to gordan ramsey (my bf) lol so il try this one sounds yummy

    Reply
  2. andrea

    hi simon ! yes im using free range chicken wouldnt use anything else after i watched about them poor chickens on tv not long ago.

    andrea

    Reply
  3. Roger

    Simon,
    Trawling on the net for a chicken casserole recipe for a slow cooker and found yours. Was given one for my birthday, will be trying this over the week end. Done a beef and a sausage casserole in it so far, both OK.
    Thanks for tip about skin – women always comment on chicken skin.
    Roger

    Reply
  4. Kevin

    Hi folks, new to all of this, love anything quick and tasty but do we really have to brown the meat before we place it in the slow cooker?
    After all, it will cook in the slow cooker won’t it?

    Reply
  5. Kevin

    Hi folks, new to all of this, love anything quick and tasty but do we really have to brown the meat before we place it in the slow cooker?
    After all, it will cook in the slow cooker won’t it?

    Reply
  6. Simon

    Hi Kevin. There’s no obligation to brown the meat; as you say, it will cook if you don’t. What I feel you get from browning the meat is some lovely caramelised meat bits, which will give a more savoury flavour, whereas without you get a more subtle flavour.

    Reply
  7. Kevin

    Wow! Thanks for the super quick reply, I will try both ways – my kids will tell me which they prefer-they dont hold much back!
    Incidently, with regards to chopping veg, I find this a real drag and very time consuming, is there a gadget available to do this, My mother had a chop-o-matic thing but I considered this too small, any Ideas/recommendations

    Reply
  8. Kevin

    Got a WOW! factor from the wife and kids!
    Brilliant recipe. Is it ok to freeze left overs, if so how do I re-heat? Can I do the defrosting and re heat in the slow-cooker, say, over night?
    Still a drag to chop veg with a knife (Guess I am lazy) will any readers offer help / suggestion with a tool.
    Incidently, is there anything one can do with the chicken skin, My father always considered the skin as a luxury (when roasted)and we all had a small piece (Sounds a bit absurd I know)but I hate waste!

    Reply
  9. Simon

    Hi Kevin, re freezing left overs… I’ve never reheated something from frozen in a slow cooker, and so couldn’t recommend anything. What you suggest sounds reasonable though, and I guess you could test the internal temperature of the chicken pieces with a meat thermometer (google around for a suggested temp).

    I know what you mean about crispy roast skin; how about seasoning, then frying the skin in as small an amount of oil as you can get away with, or put it in the casserole and “rescue” it before serving? The problem is not so much taste, as that in western cuisine we don’t like that casseroled skin kind of texture.

    Reply
  10. Andy

    Hi Simon, I don’t have a slow cooker, but love the sound of the recipe, can I use this recipe with a normal casserole dish in the oven? If so, for how long and at what temp?

    Reply
  11. Simon

    Hi Andy, I see no reason why this can’t work in the oven… pick a “normal” casserole temp and cooking time and apply it to this receipe. Check the meat is cooked through before you serve, though.

    Reply
  12. Susan

    Hi guys was just looking for a chicken casserole recipe for my slow cooker as all I seem to do in mine is beef stews. Anyway, just thought you should know that my booklet says you shouldn’t reheat in a slow cooker as it does not get up to the highest temperature needed quick enough so best to defrost (if freezing) and reheat in a casserole dish in the over. Usually about 30 mins on gas 6 does it but need to check if sauce is bubbling and meat hot enough before eating. Hope this helps! Going now to try this recipe for the in-laws!! (Oh also it says you should really brown meat before using in the slow cooker.)

    Reply
  13. simonwheatley Post author

    Hi Susan, thanks for popping by. Thanks for the reheating tip. Does your book state why it’s best to brown the meat? I’ve always assumed this was for taste, but would be interested to hear otherwise.

    Reply
  14. Jill

    hi Simon, I just bought a slow cooker and googled for a chicken casserole recipe, and found yours! Will definitely try it out this week. The only thing is that I’m out of the house all day so need to set the timer on the cooker to turn on and off, so I can’t change heat settings. Do you think I could cook it for 6 hours on medium?

    Reply
  15. Rich

    Hey Simon, thanks for posting this recipe. I have a beef stew on the go for the first use of my cheapy slow cooker. £9.96 from tesco till 21st October! Bargain!

    Can you publish the beef stew with ale recipe as that sounds great!

    Rich

    Reply
  16. Kevin

    Hi Simon,its me again!
    Just to let you know that I tried the chicken casserole without browning the meat first (Still Lazy) it didnt taste the same, i didnt tell my wife and two boys, but they kept insisting that something was missing…..oh well!
    I would still like a short cut on the vegtable side of things as it seems to take ages, has anyone got a device or a tip?
    I am running out of sticking plaster for my fingers….. :0(

    Kev

    Reply
  17. Rich

    You can get all sorts of veg ready prepared and frozen. Onions, peppers etc. And just scrub the potatoes and put them in with the skin on. You can even get bricks of frozen mashed potatoe! Makes it much easier to have all the raw ingredients ready to go!

    Reply
  18. Kevin

    Yep, thank you,
    My lads have also come up with tinned veg,
    Cheers Rich!

    To all, I never knew there was so much pre-prepared veg,,,and it is at a good price! OK not as cheap as DIY, but reasonable.
    Thank you all…Enjoy your cooking….
    Kev.

    Reply
  19. Madge

    I do beef cassarole in my slow cooker for seven and a half hours and it turns out fine but I want to try sausage cassarole and get it right ive tried that once for the same time (7 and a half hours) but the sausages end up mushy and a kind of too soft texture does anyone have a good reciepe for sausage cassarole in the slow cooker and should i fry them first because they looked pale on the outside too?

    thanks

    Reply
  20. Kevin

    Hi Madge.
    I cannot claim this reciepe as my own, I found it whilst trawling the internet, none the less it is good!

    Sausage casserole
    Dry fry sausages or grill to brown, put chopped onions, carrots, peppers, leek (1 of each), a tin of sweet corn, tin of tomatoes, some tomato purée, and a small dash of chili powder if required, into slow cooker. Chop sausages and add to slow cooker cook on medium for 6+ hours. Hope you like it! Let me know!
    Kindest regards,
    Kev.

    Reply
  21. Madge

    thanks for the quick reply I cant use peppers and leeks my daughter wont eat them and I was thinking more of a gravy mix than tomatos also my slow cooker only has a low or high setting I use the high setting for the beef for 7 and half hours one of the posters above said she has tried sausage cassarole in the slow cooker I would like to hear the method she used from her please thank you

    Reply
  22. Jeni

    ive done a sausage casserole in the oven, im sure it can be adapted for the slow cooker though. i used 12 sausages, a tin of cheap beans, tin of cheap tomatoes, onion and carrots. brown the sausages in a frying pan, put them in the casserole dish. then i softened the carrots and onion in the fat that came off the sausages. bung everything in the dish, add a squirt of tomato puree and about half a pint of stock and cook til done! i left it 2 – 3 hours in the oven on quite low.

    question about the chicken casserole recipe though, what size slow cooker do you have? mine is a large one and im looking for recipes to fill it so i can freeze some.

    Reply
  23. Kevin

    Hi Jeni,
    I like the recipe, its a variation of one of mine- i would cook for 4~6 hours on medium in the slow cooker, but always check food is hot. A lot of slow cooker meals are trial and error from what i can asertain! I cant answer for everyone but I tend to double up on the ingredients (Not the stock though, you need less liquid in a slow cooker) and adjust the timing accordingly,about an hour extra seems to do it, I do find that my “boys” tend to devour the lot so cant offer tips on freezing- indeed i could do with help on that front! Hope this is of some help?
    Kindest regards,
    Kev.

    Reply
  24. Katie

    Hi this may be stupid question but what would you have this with? would you put rice in the slow cooker with it? Thaks

    Reply
  25. Kevin

    Hi Katie, not a stupid question, depending on time and what my lads fancy, I tend to serve with boiled or mashed spuds. You could add potatoes (cut in slices about as thick as a pound coin) to your slow cooker. As with the mash, you would have to boil rice seperate.
    I have also served with dumplings.
    Experiment and enjoy your cooking!
    Kindest regards
    Kevin

    Reply
  26. Ann

    Hi, Love the sound of the chicken recipe, going to try it now.. also.. to Kevin, if you can’t get the ready choppped veg I have recently purchased a gadget from the ‘Pampered Chef’ whih is great for chopping up!

    Reply
  27. Kevin

    Hi all, Just tried this, it’s good!
    Roast pork and apple cider!
    Took 30 mins to prepare and 7 hours to cook!
    It should produce 8 servings but was so good my two boys demolished second helpings!

    Ingredients
    1 large onion, roughly chopped
    1 apple, peeled and roughly chopped
    3 cloves garlic
    475 ml apple cider
    355 ml water
    salt and pepper to taste
    0.9 g ground ginger
    30 g all-purpose flour
    1 (3 pound) pork loin roast
    10 ml vegetable oil
    1 stalk celery, roughly chopped
    4 large carrots, roughly chopped

    Directions
    1.Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
    2.Combine the salt, pepper, ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
    3.(Suggestion) Remove the cooked roast to a heated platter, arrange carrots around roast and serve with the strained juices from the slow cooker.

    I served this with mashed potatoe, mashed swede and cabbage but you can use your imagination!
    Enjoy your cooking! Kevin.

    Reply
  28. Caroline Moss

    Hello

    Am currently in the thro’s of trying your recipe – whilst my chicken is browning I have a query re the recipe.

    The ingredients list does not contain garlic yet you mention frying the chicken with onions and garlic in the method.

    I have added a clove of garlic as I like garlic but just wanted to make sure it wasn’t an error and it should be the leeks and onion I am browning with the chicken??

    Thanks and can’t wait to eat it – this is my first attempt at using my new crock pot so am very excited to try it…later, much later :o)

    Caroline

    Reply
  29. Kevin

    Hi Caroline,
    Kevin here! This is not my Blog and I have nothing to do with Mr. Simon Wheatley.
    I just like the idea of connecting with folk who enjoy cooking as much as I do. I hope I am not treading on anyone’s toes here, but I would like to add that I noticed the anomaly also, and I simply added a clove of garlic (crushed) when I browned the meat.
    I added the leeks to the crock pot as direction 10.
    The results were really good. Hope that helps! Enjoy your cooking!
    Kind regards, Kevin.

    Reply
  30. Lynnlee

    Hi all,
    Im looking for a GOOD Chicken Chasseur recipe for my slow cooker/crockpot (Anyone know the difference ? )
    Thanks,
    Lynnlee.

    Reply
  31. Kevin

    Hi Lynnlee,

    I believe Chicken Chasseur would be claimed by the French!
    They are basically the same recipes with variations depending on the cook. If I am wrong somebody please tell me!
    Kindest regards,
    Kevin

    Reply
  32. margaret

    hiya, have just put everything in as directed but my slow cooker doesn’t have a medium setting do you think it will do it any harm to cook it on high for about 6 hours+, many thanks

    Reply
  33. Andy

    Hi all,

    Just got a query about the “pork in apple cider” recipe that kevin posted and was wondering if “Bulmers” cider is ok to cook with as thats all i’ve got in at the moment!?

    It’s one less to drink, but i don’t mind the sacrifice for the sake of a good family meal!

    Thanks

    Andy

    Reply
  34. Kevin

    Hi Folks, sorry for lack of response but I recently broke my leg in two places and am feeling sorry for myself!
    Anyway, probably a bit late now but: Margaret, 6 hours sounds OK. Just check that it is cooked. It’s all about experimentation!

    Andy,”Bulmers” is fine, as is any cider, but I would probably cry all the way to the kitchen table at the thought of using good stuff!
    Use the cheapest you can get. It saves money and will stop me having nightmares! All the best to everyone, now I can get back to the self-pity. ;-)

    Reply
  35. margaret

    Sorry to hear about the leg. It ended up being cooked on high for about 8 hours but was absolutely gorgeous, many thanks anyways

    Reply
  36. Kevin

    Hi all, still limping around and cooking- ;-)

    YOU must try this it is delicious.
    I dont claim this as my own, but I have modified it to suit my ‘boys’ taste.
    They report ‘THIS IS THE BEST’

    SLOW COOKED WHOLE CHICKEN

    whole chicken, skin removed (Ladies, size dosent matter, as long as it fits-in the pot.)
    120 ml chicken broth
    80 ml soy sauce
    80 ml olive oil
    60 ml honey
    5 ml Worcestershire sauce
    10 ml balsamic vinegar (prefered, but malt vinegar ok.)
    10 ml lemon juice
    5 ml sesame oil
    Approx. 3 large garlic cloves, (Put through a garlic press)
    DIRECTIONS
    Remove skin from chicken,(Horrible job!) Dont forget to empty inner cavity. Place inside the slow cooker. ( Not the cavity, the chicken)

    In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
    Cook chicken on low setting for 8 hours, or 4 hours on high setting.
    Place chicken breast down, dont bother to turn it over, there is no need.

    Serve with rice of your choice (I chose ‘Savoury rice’) and pour ‘jus’ over.

    THIS IS SO GOOD, PLEASE LET ME KNOW WHAT YOU THINK, Enjoy your cooking, and invite me round, I am on crutches so will need a lot of room. Kindest regards Kevin.

    Reply
  37. Kevin

    Hi all, just discovered how to clean the crock in the crock pot!
    This is almost effortless, fill crock with hot water and add two table spoons of dish washer powder, leave for 30 mins or so to soak and then wash as normal.
    All the baked on bits are removed and the crock is spotless!
    Best wishes to all,
    Kev.

    Reply
  38. Sandra

    Hi everyone.
    I’ve just purchased a slow cooker and came across this page while looking for recipes for chicken. Not only do l have some tried and trusted dishes but l also gained a few tips on using my new appliance.
    Many thanks all.
    PS. Kevin, l hope the leg has healed well.
    Sandra.

    Reply
  39. Sandra

    Quick question:
    Kev, is the chicken broth you mention above in the slow cooked whole chicken recipe, the same as chicken stock?
    Thanks
    Sandra.

    Reply
  40. Kevin

    I Folks!
    Dear Sandra, thanks for asking about my leg. It is on the mend but i’m not a spring chicken any more so I will have to re-think the 2012 and possibly give it a miss! I still have the strength to open wine bottles and pour the stuff down my neck so it can’t be all bad! ;-)
    I must admit that I did use a tin of ‘Chicken broth’ for convenience,(it was in the cupboard) but I am sure chicken stock will be just as good!Please let me know what you thought of your meal!
    Dear Pooja, Give it a go!
    I hope you will enjoy it! Please let me know how you get on.

    Kindest regards to all!
    Kev.

    Reply
  41. Sandra

    Hi Kev, glad to hear the leg is getting better. Thanks for the info – l tried the slow cooked whole chicken and it was fabulous. Also washed it down with a couple of glasses of fermented grapes. All good! Thanks again. Sandra

    Reply
  42. Amanda

    Hi everyone, I just made the chicken casserole and excitedly waited my entire Sunday to eat it! Unfortunately, I was a little disappointed – it seemed to lack the flavour I had anticipated, given the ingredients that were in it. I followed the recipe very closely. Has anybody had the same experience? I would love to know where I went wrong!

    Reply
  43. Kevin

    Hi Amanda,
    So sorry that your food was lacking in flavour.
    Apart from seasoning and perhaps trying an organic or corn fed chicken, I don’t know what to suggest.

    I always have good results with this recipe, and I chop and change vegetables as I feel. (or with what is reduced in price!)

    I hope you give it another go and let me (us) know how you get on.
    Kindest regards
    Kevin

    Reply
  44. Cate

    Hi! I’m just trying the chicken recipe now, it looks great!! I’ve added some english mustard aswell, to add a little bit of a kick! Hopefully, it works out well! Thanks for the recipe, Simon!

    Reply
  45. Vicky Tourz

    Hi I am going off to the buy the ingredients now so I can actually prove to my husband I can cook something Thanks

    Reply
  46. Dave

    Hi, thanks for putting this online it looks like exactly the type of recipe I was after.

    I made it today and it has around 2 hours left to cook – I will report back with how nice it was!

    Cheers,

    Reply
  47. Heather

    Hi Catherine,
    Vinegar,lemon juice mixes can be used instead of wine but it is experimental.
    I’ve just done a chicken casserole with home grown chickens.
    Be creative! I used a mix of vinegar, water, soya sauce, tomato sauce, (I did use about 1/4 cup red wine I had left in fridge, but you don’t need it), honey or sugar, rosemary, salt & pepper, water and crushed garlic.
    Sorry I don’t have quantities, I very much experimentally cook and with slow cookers I think you get away with that as it is about getting flavours and tender meat.

    Reply
  48. Kym

    Hi,

    I’m not a great fan of chicken thighs / legs – do you think chicken breast would work ok too? Would it require altering the cooking time?

    Haven’t used my slow cooker yet so not sure if certain cuts of meat are better than others.

    Thanks :)

    Reply
  49. Kevin

    Hi Kym,
    Chicken breast will be fine and I wouldnt think the cooking time will be any different, I do find that slow cooker receipes are all about trial and error with regard cooking times because they come in a range of sizes and have different features, make sure the chicken is cooked (pull a piece out and check for clear juices) and you cant go far wrong!
    Hope that helps. Enjoy your meal!

    Reply
  50. Kirsty

    Just the sort of recipe I was looking for- thanks very much In fact I love any recipe that includes the verb ‘pop’ :-)

    I am going to try it tonight/tomorrow in 2 stages as a first time experiement. Brown off meat and onion tonight, prep veg, thaw out some chicken stock I have in the freezer and then bung the whole lot in the slow cooker before I go to work in the morning. Will also pop a handful of puy lentils in.

    Reply
  51. andy.....

    could you leave the slow cooker on low in the morning then would it be ready say about 5.30 onwards and would the fluid dry up i ask this cos this will be my very first slow cooker meal our slow cooker was given to us without any recipe book ..andy..

    Reply
  52. Kevin

    Hi Andy,
    All slow cookers vary and as I have said before, experimentation is required; however the lid on the slow cooker, provided it is a good fit, should retain most of the liquid.
    Your meal should be ok if started in the morning, say 8.00am and left until 5.30pm or even later, I have done this many times and have had great results. Experimentation is the key! The more you use your slow cooker, the more confident you will become!
    Hope that helps, kindest regards,
    Kevin.

    Reply
  53. andy.....

    great m8 even the wife enjoyed it tho the wine i used could have been better i’m after a good beef dish now if you got 1 lol chat soon andy

    Reply
  54. Kevin

    Hi Andy,
    Sorry for delay-celebrating my birthday and think I had a dodgy crisp (if you know what I mean!)
    Try this mate, I think you will like it. Its a bit fiddly but the taste……………..Mmmmmmmmm!

    Should serve 6, but with my two boys, it may only be 3!
    Ingredients
    1. 6 slices bacon, diced
    2. 1/3 cup flour
    3. 1 teaspoon salt
    4. 1/2 teaspoon fresh ground black pepper
    5. 1 teaspoon ground allspice
    6. 2.5 pounds cubed beef
    7. 4 carrots, peeled and cut diagonally into 1-inch pieces
    8. 4 large onions, cut into eighths
    9. 2 cloves garlic, chopped
    10 1/4 cup minced fresh parsley
    11 1 teaspoon dried rosemary, crushed
    12. 1 teaspoon dried marjoram
    13. 1 bay leaf
    14. (12 fluid ounce) can or bottle Irish stout beer (The one with the Harp!)

    Directions
    Place the bacon in a large fry-pan, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the pan.
    Place the flour, salt, black pepper, and allspice in a large plastic bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the fry-pan with the bacon drippings, and cook the meat until brown on all sides.
    Remove the browned meat to your slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.
    Pour the beer into the fry-pan, and bring to a boil over medium-low heat, scraping all the browned caramelised bits from the bottom of the fry-pan Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours.
    Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces. Enjoy!

    I should be round about 8.00pm, with the crate of wine.

    Reply
  55. simonwheatley Post author

    Hi Andy,

    It’s not a slow cooker recipe, but I made Nigel Slater’s Oxtail Braise from his book “Appetite”. It was amazing.

    Very quick version:

    • 1 oxtail, get the butcher to chop it up for you into chunks
    • Roll the meat in flour seasoned with mustard powder, salt and pepper
    • Brown the meat in a pan
    • Roughly chop 2 carrots, 2 sticks of celery and an onion
    • Fry the veg til a little softened
    • Pop the meat back in the pan
    • Pour in a whole bottle of robust red wine
    • Drop a few juniper berries, a couple of garlic cloves and a couple of bay leaves
    • Bring to the boil on the hob
    • Place in a pre-heated oven, 160ºC for two or three hours, stirring a couple of times

    Bye for now.

    S

    Reply
  56. simonwheatley Post author

    You can use water instead of wine, it just won’t end up as rich; you could try increasing the amount of stock.

    Reply
  57. andy.....

    well thanks everyone i’m gonna try that today if i can get myself sorted if not i’ll do it tomoz

    simon my wife’s not into oxtail can any other meat be used m8..

    Reply
  58. Janet

    I’m looking for marinades for raw chicken breasts that I can freeze and cook when I need them. Things like chicken in mediterrean sauce, white wine and mushroom sauce, etc. If anyone knows the exact recipe as used by M&S for their stuffed peppers I’d be eternally grateful :).

    Reply
  59. J Amie

    I have just spent a frustrating fifteen minutes looking for somewhere that will tell me if I have to use hot or cold stock to add to my crockpot chicken casserole – I am sure I have heard of people doing both – but nowhere seems to be specific!

    Reply
    1. Kevin

      Hi,
      I have used both hot and cold, I dont think it really matters, mostly my stock is set and frozen so I take it out of the freezer and defrost in the microwave, once it is liquid I mix it with cold water. If I am in a hurry I place my frozen stock in the crock pot with cold water. I dont know if it is right or wrong but I am still alive!

      Hope that helps!

      Reply
  60. Belia Febre

    Thanks so much for this. This might sound weird, but I spent the first few years of my life in Italy, then travelled all over the globe. Now I’m living in Australia, with my Chinese wife, and son we had whilst in Japan! Truly international, eh? Anyway, I’ve been trying to rediscover the smells and tastes of my youth with some authentic Italian recipe like these, best I’ve found so far! Thanks again, I’ll see if I can add the feed to my google reader tonight, though my son usually does that for me!

    Reply
  61. Phil C

    Hi Simon,
    Thanks for this! This is the first recipe I ever tried making in my slow cooker when I first got it – it was the first hit when I put “slow cooker chicken casserole” into Google – and it works like a charm every time!

    Reply
  62. alex

    Just put this dish in to cook. Thought I’d try red wine instead as I had a bottle open and threw in some mushrooms and celery. Looks lovely :) thanks.

    Reply
  63. Charlyne

    Ok so this is the first time i have ever used a slow cooker or ever cooked a casserole for that matter so i am going to give this a try – i will lwt you know how it goes – thank you for this :o)

    Reply
  64. Squiff

    Sounds good Simon, but can you please tell me what you mean by “chop carrots into rounds the thickness of a couple of a thumb”. I’ve read it several times and it’s not making sense in my head! Thanks!

    Reply

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