Mary Berry Slow Cooker Chicken Casserole​ Recipe

This hearty Mary Berry Slow Cooker Chicken Casserole is made with tender chicken thighs, savory bacon, earthy mushrooms, and a rich blend of herbs. This recipe creates a perfectly creamy and delicious one-pot meal that the whole family will love. It’s a cozy and comforting dish perfect for a chilly weeknight dinner, making enough for four people.

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Mary Berry Slow Cooker Chicken Casserole Ingredients

• 8 skinless, bone-in chicken thighs
• 2 tbsp sunflower oil
• 6 rashers smoked streaky bacon, thinly sliced
• 2 large onions, chopped
• 200 g small chestnut mushrooms, quartered
• 30 g all-purpose flour
• 150 ml hot chicken stock
• 150 ml dry white wine
• 2 large sprigs of thyme
• 2 bay leaves
• 100 g full-fat crème fraîche
• 1 small bunch of fresh parsley, chopped
• Salt and black pepper to taste

How To Make Mary Berry Slow Cooker Chicken Casserole

1. Brown the chicken: Lightly season the chicken thighs with salt and pepper. In a large frying pan, heat the sunflower oil over high heat. Brown the chicken thighs on all sides until golden, then transfer them to a plate and set them aside.
2. Sauté the aromatics: Add the sliced bacon to the same unwashed pan and fry for a few minutes to render the fat. Add the chopped onions and cook until they are soft and the bacon is crispy at the edges. Using a slotted spoon, transfer the bacon and onions to the plate with the chicken.
3. Make the sauce: Scatter the flour into the pan and stir it in. Gradually whisk in the hot chicken stock and let the sauce thicken. Pour in the white wine and stir to combine.
4. Combine and cook: Return the browned chicken, bacon, and onions to the pan. Add the thyme and bay leaves. Stir everything together, season with salt and pepper, and bring the sauce to a gentle simmer.
5. Finish the casserole: Cover the pan and place it in a preheated oven at 315°F (160°C). Cook for about 30 minutes, or until the chicken is tender. Then, add the mushrooms and crème fraîche and stir well. Return to the oven for a final 15-20 minutes until the mushrooms are cooked and the sauce is rich.
6. Serve: Remove the bay leaves and thyme sprigs from the casserole and discard them. Stir in the fresh parsley before serving.

Recipe Tips

• Don’t skip browning the chicken: Searing the chicken thighs first creates a rich, deeper flavor for the entire casserole. This step is essential for building a great base.
• Use bone-in chicken thighs: While you can use boneless, bone-in chicken thighs add more flavor and moisture to the dish as they cook slowly.
• Use dry white wine: A dry white wine, like Sauvignon Blanc or Pinot Gris, works best. The wine adds a depth of flavor and a subtle acidity that balances the richness of the cream and bacon. If you prefer not to use wine, you can substitute it with more chicken stock.
• Crème fraîche is key: Crème fraîche is thicker and less likely to curdle when added to hot liquids than other creams. This gives the sauce its signature creamy texture.

What To Serve Chicken Casserole

This rich and savory casserole is a complete meal on its own, but it pairs wonderfully with a few simple sides. Serve it over a bed of creamy mashed potatoes or alongside some fluffy white rice to soak up all that delicious, herby sauce. For a lighter touch, you can serve it with steamed green beans, roasted broccoli, or a simple green salad with a light vinaigrette. Crusty bread is also a fantastic choice for dunking.

How To Store Chicken Casserole Leftovers

• Refrigerate: Let the casserole cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, warm it gently in a pot on the stove or in the microwave.
• Freeze: This casserole freezes well. Place cooled leftovers in a freezer-safe container, leaving a little room at the top. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Mary Berry Slow Cooker Chicken Casserole Nutrition Facts

• Calories: 590 kcal
• Total Fat: 43g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 850mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 35g

Frequently Asked Questions

• Can I use a different cut of chicken? Yes, you can. You can use boneless, skinless chicken thighs or chicken breast. However, chicken breast can become dry when slow-cooked, so bone-in thighs are recommended for the most tender and juicy result.
• What if I don’t have fresh herbs? You can substitute dried herbs for fresh ones. As a general rule, use one-third the amount of dried herbs as you would fresh. For this recipe, you would use about 1 teaspoon of dried thyme instead of the fresh sprigs.
• Can I make this on the stovetop instead of the oven? Yes, you can cook this casserole entirely on the stovetop after you have combined the ingredients. Simply reduce the heat to a low simmer, cover the pot, and let it cook for about 45 minutes to an hour, or until the chicken is fork-tender.

Try More Recipes:

• Mary Berry Chicken And Herb Casserole​ Recipe
• Mary Berry Chicken And Leek Casserole​ Recipe
• Mary Berry Creamy Chicken Casserole​ With White Wine​ Recipe