Slow Cooker Chicken Casserole
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500g / 17.5oz skinless chicken thighs
- 500g / 17.5ozย baby potatoes
- 250g / 8.75oz baby carrots
- 50g / 1.75oz frozen onions
- 2 crushed garlic cloves
- 250 ml / 1 cup hot chicken stock
- 1 tbsp tomato purรฉe
- 2 tbsp gravy granules
- 1 tsp dijon mustard
- 250g / 5 cups mushrooms
Method
- Wash the potatoes, carrots and mushrooms well. No need to peel them.
- Add all of the ingredients except the mushrooms to the slow cooker and mix well.
- Cook on low for 6 hours or high for 3 hours.
- Half way through add the mushrooms.
- Serve with green veg like broccoli or kale.