Description

This comforting chicken casserole features tender boneless chicken thighs slow-cooked with aromatic vegetables and a creamy, savory sauce. The combination of mushrooms, carrots, celery, and herbs creates a rich, hearty dish perfect for a cozy family meal. Slow cooking ensures the flavors meld beautifully while keeping the chicken juicy and tender.

Ingredients

Scale

Chicken and Cooking Base

2 tbsp vegetable oil
8 boneless chicken thighs, trimmed of fat
2 tbsp unsalted butter

Vegetables

2 brown onions, peeled and diced
3 cloves garlic, peeled and minced
16-20 baby chestnut mushrooms
16-20 chantenay carrots
3 sticks celery, roughly chopped

Seasonings and Thickener

3 tbsp plain (all-purpose) flour
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
½ tsp celery salt

Liquids and Finishing Touches

480 ml (2 cups) chicken stock
1 tbsp freshly squeezed lemon juice
60 ml (1/4 cup) double (heavy) cream
Small bunch parsley, chopped

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Instructions

Brown the Chicken: Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Add the 8 boneless chicken thighs and cook them until lightly browned on both sides, about 5 minutes total. This step seals in juices and adds flavor. Remove the chicken from the pan and place it in the slow cooker.
Sauté Onions and Garlic: Add 2 tablespoons of unsalted butter to the same pan and melt over medium heat. Add the diced 2 brown onions and cook for 5 minutes, stirring occasionally until softened. Stir in the minced 3 cloves of garlic and cook for an additional minute until fragrant.
Make the Roux and Season: Stir in 3 tablespoons of plain (all-purpose) flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, and ½ teaspoon celery salt into the onion and garlic mixture. Cook this for 2 minutes while continuously stirring to create a flavorful roux and to cook out the raw flour taste.
Add Liquids and Bring to a Boil: Pour in 480 ml (2 cups) of chicken stock and 1 tablespoon freshly squeezed lemon juice into the pan. Stir to combine and bring the mixture to a boil. This will thicken the sauce slightly with the roux.
Combine Ingredients in Slow Cooker: Pour the boiling sauce over the chicken thighs in the slow cooker. Add the 16-20 baby chestnut mushrooms, 16-20 chantenay carrots, and 3 sticks of roughly chopped celery. Stir gently to distribute the vegetables evenly.
Slow Cook the Casserole: Place the lid on the slow cooker and cook on low heat for 5-6 hours or on high heat for 3-4 hours. This slow cooking allows the chicken to become tender and the flavors to meld beautifully.
Finish with Cream and Parsley: Once cooked, shred the chicken slightly using two forks inside the slow cooker, then stir in 60 ml (1/4 cup) double (heavy) cream for richness. Sprinkle freshly chopped parsley on top before serving.
Serve: This chicken casserole pairs wonderfully with mashed potatoes and green beans for a complete comforting meal.

Notes

For extra depth of flavor, you can brown the vegetables slightly before adding them to the slow cooker.
If you prefer a thicker sauce, let it cook uncovered for the last 30 minutes in the slow cooker or thicken with an additional slurry of flour and water.
You can substitute heavy cream with coconut cream for a different flavor and dairy-free option.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 115 mg