Description
This Homemade Slow Cooker Chicken Casserole is a comforting, hearty dish perfect for a cozy family meal. Tender chicken thighs are slow-cooked with crispy bacon, fresh vegetables, and aromatic herbs in a creamy sauce made with mustard and crème fraîche. This casserole combines rich flavors and simple ingredients for an effortless yet satisfying dinner.
Ingredients
Scale
Protein
- 2.2 lb chicken thighs
- 7 oz bacon
Vegetables
- 2 onions
- 3 celery stalks
- 1.1 lb carrots
Dry Ingredients
- 2.5 oz flour
- 2 tsp thyme
- 1 tsp garlic powder
- salt to taste
- black pepper to taste
Liquids & Others
- 1.5 cups chicken stock
- 2 tbsp mustard
- 4 tbsp crème fraîche
- 3 tbsp parsley, chopped
Instructions
- Prepare the vegetables: Peel and chop the onions, celery, and carrots into bite-sized pieces. Set aside.
- Cook the bacon: Chop the bacon into small pieces and fry in a skillet over medium heat until crispy. Remove from the pan and set aside, reserving some bacon fat.
- Sear the chicken thighs: Season chicken thighs with salt, black pepper, garlic powder, and thyme. In the same skillet with bacon fat, sear the chicken thighs on both sides until golden brown. This seals in the flavors and juices. Remove and set aside.
- Make the roux and sauce base: In the skillet, add the flour to the bacon fat and stir constantly to create a roux, cooking for 2-3 minutes. Gradually whisk in the chicken stock to make a thick sauce. Stir in the mustard and adjust seasoning with salt and pepper.
- Assemble in the slow cooker: Place the chopped onions, celery, carrots, cooked bacon, and seared chicken thighs into the slow cooker. Pour the sauce over the ingredients ensuring even coverage.
- Cook: Cover and cook on low for 4 hours until the chicken is tender and the vegetables are cooked through.
- Finish: About 15 minutes before serving, stir in the crème fraîche and chopped parsley to enrich the sauce and add freshness. Adjust seasoning again if needed.
- Serve: Spoon the casserole onto plates and garnish with extra parsley if desired. Best enjoyed warm with crusty bread or over rice.
Notes
- Using skin-on chicken thighs can add extra flavor and moisture.
- You can substitute crème fraîche with sour cream or heavy cream if preferred.
- Feel free to add other vegetables like mushrooms or peas for more variety.
- If you don’t have a slow cooker, you can bake covered in an oven-safe dish at 325°F for 2 to 2.5 hours.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
