It's no secret that we love a slow cooker recipe here at Good Housekeeping and this rich chicken casserole couldn't be easier. This warming recipe is perfect for a hands-off midweek dinner. Simply pop all the ingredients in and let the slow cooker do all the work.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins
Cal/Serv:
380
Ingredients
1Tbsp.
olive oil
1
chicken pieces (eight in total), such as thighs and drumsticks
1Tbsp.
plain flour
1
onion, finely sliced
2
celery sticks, thickly sliced
2
carrots, cut into 3cm slices
1
leek, thickly sliced
500g
potatoes, peeled and cut into large chunks
2
garlic cloves, sliced
400ml
hot chicken stock
1
rosemary sprig
Finely grated zest and juice of ½ lemon
Small handful fresh parsley leaves, finely chopped
Directions
Step 1
Heat oil in a large frying pan. Season chicken pieces and fry over a high heat to brown all over for about 8min. Remove chicken and transfer to the pan of a slow cooker. Add the flour to the chicken and stir.
Step 2
In the empty frying pan, fry the onion, celery, carrots, leeks and potatoes over a high heat for 8 min until just coloured all over, add the garlic, fry for 30sec more then add the vegetable mixture to the slow cooker.
Step 3
Pour the stock into the slow cooker. Add the rosemary and lemon zest, cover with the lid and cook for 2.5-3hr on high until the chicken is tender. Check seasoning, add lemon juice to taste, and sprinkle over the parsley before serving.
Brown the chicken pieces and veg before adding to your slow cooker to enhance the flavour, but if you want to save time, this recipe still works by popping everything straight into the slow cooker instead.
Follow our guide to the best slow cookers on the market, before browsing our top slow cooker tips for delicious slow cooker recipes every time.
If you feel there's too much liquid in the finished dish pour the stew through a colander into a wide pan (reserving all the meat and veg) and bubble the juices over a high heat, sampling every so often until the taste is intense as you desire. If it's still not thickening to your liking, remove 1tbsp sauce and mix with 2tsp cornflour to form a paste. Return this paste to the pan, along with the rest of the sauce, and boil until thickened.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
