This slow-cooker chicken casserole is a warm and hearty meal, perfect for a cozy family dinner. It’s made with tender chicken, crispy bacon, and fresh vegetables in a creamy, flavorful sauce. Simple to prepare and packed with comforting flavors, this dish is a must-try!

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Ingredients Needed:

For the Slow Cook:

1 kg Chicken thighs,
50 g Plain flour
2 Onions
3 Sticks Celery
500 g Carrots
200 g Smoked bacon lardons
300 ml Chicken stock
2 tbsp Wholegrain mustard
2 tsp Dried thyme
Salt and freshly ground black pepper

To Serve:

4 tbsp Creme fraiche
3 tbsp Chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

How To Make 5 Ingredients Pear Dessert Recipe?

Cook the bacon: Fry the bacon lardons in a pan over medium heat until crispy and golden. If your slow cooker pot is hob-safe, you can fry them directly in it.
Coat the chicken: Put the chicken thighs in a bowl and coat them with flour.
Layer the ingredients: Add the onions, celery, carrots, and cooked bacon to the slow cooker. Place the floured chicken on top.
Make the sauce: In a bowl, mix chicken stock, mustard, thyme, salt, and black pepper. Pour it around the sides of the chicken in the slow cooker.
Slow cook: Cover with the lid and cook on HIGH for 4 hours or LOW for 6 hours until the chicken is tender.
Finish and serve: Stir in the crème fraîche and fresh parsley. Taste and adjust seasoning if needed. Serve warm and enjoy!

Jamie Oliver 5 Ingredients Pear Dessert Recipe

Recipe Tips:

Brown the bacon for extra flavor: Cooking the bacon until crispy before adding it to the slow cooker gives the dish a richer, smoky taste. Don’t skip this step!
Coat the chicken well with flour: This helps thicken the sauce as it cooks, making it rich and creamy. Shake off any extra flour so it doesn’t make the sauce too thick.
Pour the stock around the chicken, not on top: This keeps the flour on the chicken and helps the sauce develop properly without washing off the coating.
Use wholegrain mustard for the best taste: It adds a deep, slightly tangy flavor that balances the creaminess of the sauce. Avoid using regular yellow mustard, as it won’t taste the same.
Don’t add the crème fraîche too early: Stir it in only at the end to keep the sauce smooth and creamy. If added too soon, it can separate and change the texture of the dish.

How To Store & Reheat Leftovers?

Refrigerate: Let the chicken casserole cool completely before storing. Put it in an airtight container and keep it in the fridge for up to 4 days.
Freeze: After cooling, place the casserole in freezer-safe containers, leaving some space at the top. Freeze for up to 3 months.
Reheat: Pour the casserole into a pot and warm over low heat, stirring occasionally. Add a little broth if the sauce is too thick.

Nutrition Facts:

Calories: 450 kcal
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 650mg
Potassium: 850mg
Total Carbohydrate: 20g
Dietary Fiber: 4g
Sugars: 6g
Protein: 40g

Try More Jamie Oliver Recipes:

Jamie Oliver 5 Ingredients Pear Dessert Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

450

kcal

Ingredients

For the Slow Cook:
1 kg Chicken thighs,
50 g Plain flour
2 Onions
3 Sticks Celery
500 g Carrots
200 g Smoked bacon lardons
300 ml Chicken stock
2 tbsp Wholegrain mustard
2 tsp Dried thyme
Salt and freshly ground black pepper
To Serve:
4 tbsp Creme fraiche
3 tbsp Chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

Directions

Cook the bacon: Fry the bacon lardons in a pan over medium heat until crispy and golden. If your slow cooker pot is hob-safe, you can fry them directly in it.
Coat the chicken: Put the chicken thighs in a bowl and coat them with flour.
Layer the ingredients: Add the onions, celery, carrots, and cooked bacon to the slow cooker. Place the floured chicken on top.
Make the sauce: In a bowl, mix chicken stock, mustard, thyme, salt, and black pepper. Pour it around the sides of the chicken in the slow cooker.
Slow cook: Cover with the lid and cook on HIGH for 4 hours or LOW for 6 hours until the chicken is tender.
Finish and serve: Stir in the crème fraîche and fresh parsley. Taste and adjust seasoning if needed. Serve warm and enjoy!

Notes

Brown the bacon for extra flavor: Cooking the bacon until crispy before adding it to the slow cooker gives the dish a richer, smoky taste. Don’t skip this step!
Coat the chicken well with flour: This helps thicken the sauce as it cooks, making it rich and creamy. Shake off any extra flour so it doesn’t make the sauce too thick.
Pour the stock around the chicken, not on top: This keeps the flour on the chicken and helps the sauce develop properly without washing off the coating.
Use wholegrain mustard for the best taste: It adds a deep, slightly tangy flavor that balances the creaminess of the sauce. Avoid using regular yellow mustard, as it won’t taste the same.
Don’t add the crème fraîche too early: Stir it in only at the end to keep the sauce smooth and creamy. If added too soon, it can separate and change the texture of the dish.