Mary Berry Slow Cooker​ Chicken Casserole Recipe

This cozy Mary Berry Slow Cooker Chicken Casserole is made with tender chicken thighs, smoky bacon, mushrooms, carrots, and a rich red wine sauce. The result is a deeply savory one-pot meal where the chicken becomes incredibly tender and flavorful. It’s the perfect set-and-forget dinner for a chilly autumn evening and makes a generous meal for 4-6 people.

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Mary Berry Slow Cooker Chicken Casserole Ingredients

• 2 tbsp olive oil
• 4 oz (115g) smoked bacon lardons or chopped streaky bacon
• 8 bone-in, skinless chicken thighs
• 2 medium onions, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 oz (225g) cremini mushrooms, halved or quartered
• 2 cloves garlic, crushed
• 2 tbsp all-purpose flour
• 1 cup (240ml) dry red wine, such as Merlot
• 2 cups (480ml) chicken stock
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped, for garnish

How To Make Mary Berry Slow Cooker Chicken Casserole

1. Brown the bacon and chicken: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and place it in the slow cooker pot. In the same skillet, brown the chicken thighs in batches for 3-4 minutes per side until golden. Transfer the chicken to the slow cooker.
2. Sauté the vegetables: Add the remaining olive oil to the skillet. Add the onions, carrots, and celery and cook for 5-7 minutes until softened. Add the mushrooms and garlic and cook for another 3 minutes until the mushrooms are browned.
3. Create the sauce base: Sprinkle the flour over the vegetables and stir for one minute. This cooked flour, called a roux, will help thicken your casserole. Gradually pour in the red wine, scraping the bottom of the pan to lift any flavorful bits.
4. Combine in the slow cooker: Stir in the chicken stock, tomato paste, thyme, and bay leaf until smooth. Bring the sauce to a simmer, then pour it over the chicken and bacon in the slow cooker.
5. Cook the casserole: Stir everything gently to combine. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
6. Finish and serve: Discard the bay leaf. Taste the sauce and season with salt and pepper as needed. Garnish with fresh parsley before serving.

Recipe Tips

• Don’t Skip the Browning: Searing the chicken and cooking the bacon first creates a rich, deep flavor that you won’t get by just placing the raw ingredients in the slow cooker.
• Use Chicken Thighs: Thighs are perfect for slow cooking as they remain moist and tender over the long cooking time, unlike chicken breasts which can become dry.
• Cook the Flour: Stirring the flour with the vegetables for a minute before adding liquid is a crucial step to avoid a raw flour taste and helps to create a smooth, thick sauce.
• Choose the Right Setting: Cooking on LOW is recommended for the most tender, fall-apart chicken. The HIGH setting is great if you are shorter on time, but the low-and-slow method yields the best texture.

What To Serve Chicken Casserole

This rich and saucy chicken casserole is perfect served over a bed of creamy mashed potatoes to soak up all the gravy. It also pairs wonderfully with fluffy egg noodles or simple steamed rice. For a lighter side, serve with steamed green beans, tender-stem broccoli, or a simple green salad. And of course, some crusty bread is essential for dipping.

How To Store Chicken Casserole Leftovers

• Refrigerate: Once cooled, store the casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freeze: This casserole freezes beautifully. Cool completely and transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Slow Cooker Chicken Casserole Nutrition Facts

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 140mg
• Sodium: 680mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 38g

Frequently Asked Questions

• Can I make this casserole without wine? Yes, you can. Simply replace the red wine with an equal amount of additional chicken stock. You might want to add a splash of balsamic vinegar at the end to add a little bit of acidity and depth.
• Can I use chicken breasts instead of thighs? You can, but thighs are highly recommended for the best flavor and texture. If using breasts, consider adding them halfway through the cooking time on the LOW setting to prevent them from becoming dry and tough.
• Do I have to brown the ingredients first? While you could technically put all the ingredients straight into the slow cooker, you would miss out on a significant amount of flavor. Browning the meat and sautéing the vegetables creates the rich, savory base of the casserole.
• Can I cook this in an oven instead? Yes. After combining all ingredients in a Dutch oven or oven-safe casserole dish, cover and cook in a preheated oven at 325°F (160°C) for about 1.5 to 2 hours, until the chicken is tender.

Try More Recipes:

• Mary Berry Chicken Cacciatore​ Recipe
• Mary Berry Chicken And Vegetable Soup​ Recipe
• Mary Berry Chicken And Cashew Nuts​ Recipe