Slow Cooker Chicken Casserole With Crispy Bacon

The stew is packed with vegetables and in a delicious creamy sauce with crispy bacon bits. Cosiness in a bowl! Who doesn’t need a good old Chicken Casserole recipe as their go-to for when the week calls for it? As slow cooker chicken recipes go, this one just might become your new favourite winter warmer for when those nights draw in (although, let’s face it, slow cookers are perfect for any time of year). This version is traditional and simple, albeit with a few tweaks to make it that bit EXTRA. The bacon bits give off a delicious salty flavour to offset the light, creaminess of the sauce. We don’t even have to brown the chicken with this one, which means throw-it-all-in perfection on those busy days. It’s full of goodness and freezes really well too, making it great as a make-ahead batch cook dinner.

Why you’ll love this Chicken Casserole recipe

⭐️ It’s packed with vegetables and a light but creamy sauce ⭐️ Hardly any preparation, no need to brown the chicken ⭐️ Freezes brilliantly, cook once, eat twice! Countries all over the world have their own versions of stews and casseroles, from Coq au Vin to Chicken Cacciatore, Chicken Tagine to Hungarian Chicken Paprikash. This recipe lends itself perfectly to our collection of slow cooker favourites as it has a distinct British style to it – and we love our home classics when it’s cold outside! Serve it up with Colcannon mashed potato or some simple roast potatoes.

Slow Cooker Chicken Casserole Ingredients Notes

Chicken thighs – These should be boneless and skinless. You could use chicken breast in this recipe, but it won’t be as tender or shred when cooked in the same way Bacon lardons – These are optional (as you need to fry them before adding, so it is another step in your prep) BUT using smoked bacon pieces adds SO much flavour and a little extra texture too Onions – Fresh or pre-prepared from the freezer is fine. (I’m always after a shortcut!) Carrots – I used mini Chantenay carrots, because – no peeling, they look super cute and I like saying the word CHANTENAY! You can use regular peeled carrots if you prefer. Just cut them into big chunks Celery – Even if you hate celery raw, it’s a really good idea to use it here as it adds lots of depth of flavour to the sauce. Chop quite small Stock – I like Marigold vegetable stock powder Mustard – Wholegrain works well as it adds an extra texture and makes the sauce look pretty. A little Dijon/French mustard is fine if you don’t have wholegrain. Please do add this as it really enhances the flavour Dried thyme – Make sure this isn’t from a pack that’s been open at the back of the cupboard for years as it really loses its flavour!

First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce. If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!