Slow Cooker Chicken Casserole

4.96 from 24 votes

Slow cooker chicken casserole has soft, juicy chunks of chicken, sweet maple glazed bacon and tender vegetables all cooked in a delicious herb gravy.

Prep Time25

Cook Time8

Total Time8 25

Course: Main Course

Cuisine: British

Keyword: casserole, chicken, comfort food

Servings: people

Calories: 459kcal

Author: Bec

Wash the potatoes and cut into 2-3cm cubes and then peel and slice the carrots. Place the vegetables in the bottom of the slow cooker (see note 1).
Sprinkle over the flour and half of the herbs and mix well so that the flour coats the vegetables (see note 2).
Add the diced mushrooms, onion, celery and minced garlic to the pot, placing them on top of the potatoes and carrots. Place a few of the sprigs of rosemary on the vegetables.
Dissolve the beef stock cube in a jug of boiling water water, add 1 tablespoon of maple syrup and the balsamic vinegar and stir. Set aside.
Heat a pan on the hob to a medium high heat and add the bacon pieces. Cook until crisp (around 5 minutes) then add the remaining maple syrup and cook for 30 seconds, stirring to coat the bacon. Transfer the bacon to the slow cooker (see note 5).
Return the pan to the heat and immediately add the chicken thighs, move them around the pan so that they are covered in the bacon and maple syrup juices. Cook for 1 minute each side or until golden brown.
Transfer the glazed chicken to the slow cooker (with all pan juices) on the top of the vegetables and bacon. Sprinkle over the salt and pepper and remaining herbs, then pour over the stock mixture.
Cook for 8 hours on low or 6 hours on high. Once cooked ensure the chicken is white and piping hot throughout and the potatoes and carrots have softened. Serve immediately or see storage instructions below (see note 7).

Dice the potatoes into 2-3 cm chunks and thickly cut the carrots. This will ensure that they retain their shape in the slow cooker and be cooked throughout.
When adding the flour to the vegetables, ensure to mix well so no large clumps of flour remain in the bottom of the pot.
Layer the vegetables in the slow cooker with firm root vegetables (potatoes and carrots) at the bottom and softer vegetables (which contain more water) on the top. The root vegetables will take longer to cook so should be fully immersed in the stock and be closest to the heating elements of the slow cooker.
Do not cook the bacon in the maple syrup for any longer than 30 seconds as the syrup will burn and become bitter. The syrup should simply coat the bacon and chicken to provides a dark, sticky glaze.
For ease cook the chicken thighs whole, they will be soft enough to easily break down once cooked if required.
Sealing the chicken in the pan in the bacon and maple syrup juices adds appetising colour and sweet flavour to the chicken. The act of sealing the meat first also triggers the Maillard reaction which enhances meat flavours.
The casserole can be stored in the fridge or freezer. Allow to cool, transfer to an airtight container and store in the fridge for up to the days or place in the freezer. Reheat thoroughly.
If you don't have fresh rosemary, it can be substituted for 3 dried sprigs or 1 tsp dried rosemary.