Slow Cooked Chicken Casserole Recipes

SLOW-COOKER CHICKEN CASSEROLE

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work

Provided by Caroline Hire - Food writer

Categories Dinner

Time 7h25m

Yield Serves 2 adults + 2 children

Number Of Ingredients 14

Slow-cooker chicken casserole image

Steps:

Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
Remove the bay leaves and serve with a little Dijon mustard on the side.

Nutrition Facts : Calories 382 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.88 milligram of sodium

Ingredients

knob of butter
½ tbsp rapeseed or olive oil
1 large onion, finely chopped
1 ½ tbsp flour
650g boneless, skinless chicken thigh fillets
3 garlic cloves, crushed
400g baby new potatoes, halved
2 sticks celery, diced
2 carrots, diced
250g mushrooms, quartered
15g dried porcini mushroom, soaked in 50ml boiling water
500ml stock made with 2 very low salt chicken stock cubes (we used Kallo)
2 tsp Dijon mustard, plus extra to serve
2 bay leaves

SLOW COOKER MEXICAN CHICKEN CASSEROLE

A hearty, flavorful casserole. I use boneless, skinless chicken thighs to reduce fat but you could use thighs with skin and bone for extra flavor if you prefer.

Provided by Cal-83

Categories World Cuisine Recipes Latin American Mexican

Time 6h30m

Yield 4

Number Of Ingredients 23

Slow Cooker Mexican Chicken Casserole image

Steps:

Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours

Nutrition Facts : Calories 476.3 calories, Carbohydrate 52.5 g, Cholesterol 102.6 mg, Fat 16 g, Fiber 6.3 g, Protein 35.1 g, SaturatedFat 3.7 g, Sodium 696.8 mg, Sugar 26.8 g

Ingredients

1 tablespoon olive oil
1 ½ pounds skinless, boneless chicken thighs
1 tablespoon garlic granules
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons mild paprika
1 ½ teaspoons ground black pepper
1 ½ teaspoons white sugar
1 teaspoon mustard powder
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
½ teaspoon ground ginger
1 pinch cumin seeds
sea salt to taste
cold water to cover
2 cups tomato puree
8 shallots, peeled and left whole
1 large red onion, cut into small thin strips
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
3 tablespoons honey