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.
Ingredients
Units
Scale
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
Instructions
- Heat the oil: Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
