Creamy Slow Cooker Chicken Casserole with Mushrooms, Carrots, and Parsley Recipe

Honestly, I absolutely love this Creamy Slow Cooker Chicken Casserole with Mushrooms, Carrots, and Parsley Recipe because it feels like a warm hug on a plate. It s perfect for those days when you want dinner ready without hovering in the kitchen – just prep, toss it all in the slow cooker, and let it work its magic. The tender chicken thighs soak up all the delicious flavors from the mushrooms, carrots, and that hint of fresh parsley, making it one of those comforting dishes everyone goes crazy for.

When I first tried this recipe, I was surprised at how the slow cooker could turn a simple mix of ingredients into something extraordinary and creamy without needing constant attention. Plus, it s fantastic for weeknight dinners or a cozy weekend family meal. You ll find that this Creamy Slow Cooker Chicken Casserole with Mushrooms, Carrots, and Parsley Recipe is the kind of dish that keeps well – leftovers are just as good, if not better, which is always a win in my book.

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Ingredients You’ll Need

The ingredients in this Creamy Slow Cooker Chicken Casserole with Mushrooms, Carrots, and Parsley Recipe come together beautifully to create a rich and satisfying meal. I always recommend picking fresh, firm vegetables and good-quality chicken thighs for the best results.

• Vegetable oil: Use a neutral oil for searing the chicken without overpowering the flavors.
• Boneless chicken thighs: I love thighs because they stay juicy and tender after slow cooking, plus they shred easily.
• Unsalted butter: Adds richness to the sauce and helps cook the onions beautifully.
• Brown onions: Their sweetness deepens as they cook down, balancing the creaminess.
• Garlic cloves: Fresh garlic always elevates a dish – don’t skip it!
• Plain (all-purpose) flour: Helps thicken the sauce into that dreamy creamy texture.
• Salt and black pepper: Basic, but essential for seasoning.
• Dried thyme: Adds an earthy herbal note that pairs perfectly with chicken and mushrooms.
• Celery salt: A subtle way to boost flavor depth.
• Chicken stock: Using a good-quality stock makes a noticeable difference in richness.
• Fresh lemon juice: Brightens the whole casserole and balances the creaminess.
• Baby chestnut mushrooms: Choose firm, fresh mushrooms for the best texture.
• Chantenay carrots: Naturally sweet, these carrots hold up nicely during slow cooking.
• Celery sticks: Adds aroma and a mild crunch to the mix.
• Double (heavy) cream: Stirred in at the end for ultimate creaminess.
• Fresh parsley: Chopped on top to add freshness and color.

Variations

I love how flexible this Creamy Slow Cooker Chicken Casserole with Mushrooms, Carrots, and Parsley Recipe is. You can easily tweak it to fit your tastes or whatever veggies you have on hand, making it a recipe that truly feels like your own.

• Swap chicken thighs for chicken breasts: I ve tried this and while breasts cook faster and less fatty, thighs just bring that unbeatable tenderness and flavor after slow cooking.
• Add extra veggies: Try baby potatoes, leeks, or butternut squash to add more texture and color – I especially love adding butternut squash in the fall.
• Crispy bacon or pancetta topping: For an extra hit of umami, sprinkle crisped bacon on top just before serving – my family thinks it s indulgent and delicious!
• Cook in the oven instead: Yes, you can bake it in a covered casserole dish at 175°C (350°F) for about an hour. Just add a bit more stock since the oven tends to evaporate liquids quicker.

How to Make Creamy Slow Cooker Chicken Casserole with Mushrooms, Carrots, and Parsley Recipe

Step 1: Brown the Chicken to Lock in Juices

This first step sets the stage for rich flavor. Heat your vegetable oil in a large frying pan over medium-high heat. Add the chicken thighs and lightly brown them on both sides – about 5 minutes total. Don t rush this part; browning adds depth and helps lock in their moisture. Once browned, transfer the thighs to your slow cooker.

Step 2: Build the Flavor Base with Onions, Garlic, and Butter

In the same pan, melt the butter and add the diced onions. Cook them gently for about 5 minutes until they become soft and sweet, stirring now and then so they don t stick. Then stir in minced garlic and cook for one more minute until fragrant – your kitchen will start smelling amazing right about now!

Step 3: Create the Creamy Sauce

Sprinkle the flour, salt, pepper, thyme, and celery salt over your softened onions and garlic. Cook this mixture, stirring occasionally, for 2 minutes to get rid of that raw flour taste. Then slowly pour in the chicken stock and fresh lemon juice while stirring, and bring the mixture to a gentle boil. This is your flavorful, creamy sauce base – pour it over the chicken in the slow cooker.

Step 4: Add the Veggies and Slow Cook

Now splash in those mushrooms, carrots, and chopped celery right on top. Give everything a gentle stir to distribute the veggies. Cover with the lid and cook on low for 5-6 hours, or on high for 3-4 hours – whichever fits your schedule. By the end, the chicken will be fall-apart tender and the veggies perfectly soft.

Step 5: Finish with Cream and Parsley

Once your casserole is cooked, shred the chicken slightly with two forks and stir in the heavy cream. This final touch makes the whole dish deliciously creamy and rich. Sprinkle plenty of fresh parsley on top – it adds a bright pop of color and freshness that balances all the richness.

How to Serve Creamy Slow Cooker Chicken Casserole with Mushrooms, Carrots, and Parsley Recipe

Garnishes

I always top my creamy casserole with a generous sprinkle of chopped fresh parsley-it brightens all the richness and looks so inviting. Sometimes I drizzle a little extra cream or a squeeze of fresh lemon if I want a bit more zing right before serving.

Side Dishes

This casserole pairs beautifully with creamy mashed potatoes-I love how the sauce soaks right in. Green beans or sautéed greens add a fresh crunch and balance the dish perfectly. I ve also served it with crusty bread to mop up every last bit of that luscious sauce.

Creative Ways to Present

For special dinners, I like serving this casserole in individual ramekins topped with a sprinkle of crispy pancetta and fresh parsley. It makes the meal feel a little fancier but is so easy to pull off. Another fun idea is layering the casserole over roasted root vegetables for a rustic, inviting centerpiece.

Make Ahead and Storage

Storing Leftovers

After enjoying the first meal, I cool the casserole and store leftovers in an airtight container in the fridge for up to 2 days. Reheating is simple – just warm gently in a saucepan over medium heat, stirring occasionally, and add a splash of cream or milk if it looks too thick. It reheats beautifully without losing any of that creamy goodness.

Freezing

I often make this casserole in bigger batches and freeze individual portions. After cooking, let it cool completely, then freeze in airtight containers. Defrost slowly in the fridge overnight and reheat on the stove – it comes out just as delicious as the fresh version, which is a total time-saver on busy nights.

Reheating

When reheating, use a medium heat to warm the casserole gently, stirring frequently to prevent sticking. Adding a little cream or stock helps loosen the sauce back up, keeping it smooth and creamy. Avoid microwaving if you can; stovetop reheating gives you better control over texture.

FAQs

Final Thoughts

This Creamy Slow Cooker Chicken Casserole with Mushrooms, Carrots, and Parsley Recipe is truly one of my go-to comfort meals. It s simple to prepare, yet creates that incredible depth of flavor that makes you feel like you spent hours in the kitchen. Trust me, once you try it, you ll come back to it time and again, especially on those busy days when you want homemade goodness without the hassle. So go ahead, give it a try – I m sure you and your family will love it as much as mine does!

Creamy Slow Cooker Chicken Casserole with Mushrooms, Carrots, and Parsley Recipe

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• Author: Alvarez
• Prep Time: 10 minutes
• Cook Time: 6 hours 20 minutes
• Total Time: 6 hours 30 minutes
• Yield: 4 servings
• Category: Casserole
• Method: Slow Cooking
• Cuisine: British

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Description

This hearty Chicken Casserole recipe features tender boneless chicken thighs slow-cooked to perfection with baby mushrooms, chantenay carrots, and celery in a creamy, flavorful sauce spiced with thyme and garlic. It’s a comforting dish ideal for cozy dinners, served best with mashed potatoes and green beans.

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Ingredients

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Meat and Fats

• 2 tbsp vegetable oil
• 8 boneless chicken thighs, trimmed of fat
• 2 tbsp unsalted butter
• 60 ml (1/4 cup) double (heavy) cream

Vegetables

• 2 brown onions, peeled and diced
• 3 cloves garlic, peeled and minced
• 16-20 baby chestnut mushrooms
• 16-20 chantenay carrots
• 3 sticks celery, roughly chopped
• small bunch parsley, chopped

Dry Ingredients and Seasonings

• 3 tbsp plain (all-purpose) flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp celery salt

Liquids

• 480 ml (2 cups) chicken stock
• 1 tbsp freshly squeezed lemon juice

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Instructions

1. Heat the oil: Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat.
2. Brown the chicken: Add 8 boneless chicken thighs and lightly brown on both sides for about 5 minutes. Remove and transfer to the slow cooker.
3. Sauté onions and garlic: Add 2 tablespoons of unsalted butter to the pan and melt. Add 2 diced brown onions and cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for another minute.
4. Add flour and seasonings: Stir in 3 tablespoons of all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, and ½ teaspoon celery salt. Cook this mixture for 2 minutes to form a roux.
5. Add liquids: Slowly pour in 480 ml (2 cups) chicken stock and 1 tablespoon freshly squeezed lemon juice. Stir and bring to a gentle boil.
6. Combine in slow cooker: Pour the sauce over the chicken in the slow cooker. Add 16-20 baby chestnut mushrooms, 16-20 chantenay carrots, and 3 sticks of roughly chopped celery. Stir to combine.
7. Slow cook: Cover with the lid and cook on low heat for 5-6 hours or on high heat for 3-4 hours until the chicken and vegetables are tender.
8. Finish and serve: Once cooked, shred the chicken slightly with two forks and stir in 60 ml (1/4 cup) double cream. Serve topped with fresh chopped parsley. This casserole pairs wonderfully with mashed potatoes and green beans.

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Notes

• Make-Ahead: Prepare ahead, cool, cover, and refrigerate for up to 2 days. Reheat gently in a saucepan for 10-15 minutes on medium heat, adding a splash of cream or milk if needed.
• Freezing: Cool, cover, and freeze the casserole. Defrost thoroughly in the refrigerator before reheating in a saucepan for 10-15 minutes until hot throughout.
• Ingredient Swaps: Chicken thighs are preferred for tenderness and shredding, but chicken breast or bone-in pieces can be used. Additional vegetables like baby potatoes, leeks, shallots, or butternut squash cubes can be included. Adding crispy bacon or pancetta at the end enhances flavor.
• Scaling the Recipe: This recipe doubles easily. To halve, reduce chicken and vegetables but keep sauce quantities the same to prevent drying.
• Oven Cooking Option: Cook in a covered casserole dish at 175°C (350°F) for 45-60 minutes until carrots tender. Add an extra 120 ml (1/2 cup) chicken stock due to evaporation, and stir occasionally.
• Nutritional Info: Values are approximate for 4 servings without sides.

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Nutrition

• Serving Size: 1 serving
• Calories: 422 kcal
• Sugar: 7 g
• Sodium: 1597 mg
• Fat: 25 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 172 mg