This Mary Berry Slow Cooker Chicken Casserole is a rich and creamy recipe, which is made with tender chicken thighs and smoky bacon. It’s a classic, foolproof recipe, perfect for an easy, hands-off family dinner.
Mary Berry Slow Cooker Chicken Casserole Ingredients
- 250g (9oz) dry cured bacon, snipped into small pieces
- 2 large onions, chopped
- 8 skinless, bone-in chicken thighs
- 2 tbsp sunflower oil
- 30g (1¼oz) plain flour
- 150ml (¼ pint) hot chicken stock
- 150ml (¼ pint) dry white wine
- 2 large sprigs of thyme
- Small bunch of sage, 6 leaves removed for garnish
- 2 bay leaves
- 200g (7oz) small chestnut mushrooms, quartered
- 100g (4oz) full-fat crème fraîche
- A knob of butter
- Small bunch of parsley, chopped
- Salt and freshly ground black pepper
How To Make Mary Berry’s Slow Cooker Chicken Casserole
- Brown the bacon and chicken: In a large, non-stick frying pan, fry the bacon over a medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to the slow cooker pot. In the same pan, brown the seasoned chicken thighs in oil over a high heat, then place them in the slow cooker.
- Make the sauce base: Scatter the flour into the hot pan and stir to combine with the pan fats. Gradually whisk in the hot chicken stock and allow the mixture to thicken. Pour in the white wine and bring to a simmer.
- Slow cook the casserole: Pour the sauce over the chicken and vegetables in the slow cooker. Add the thyme, sage sprigs, and bay leaves. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
- Add final ingredients: About 30 minutes before serving, stir the quartered mushrooms and the crème fraîche into the slow cooker.
- Garnish and serve: Just before serving, heat the knob of butter in a small pan and fry the reserved whole sage leaves until crisp. Remove the herb sprigs and bay leaves from the casserole, stir in the fresh parsley, and serve with the crispy sage leaves on top.
Recipe Tips
- How to get the richest flavor? Don’t skip the first step of browning the bacon and chicken on the stovetop. This caramelization creates a deep, savory flavor that you won’t get by simply putting everything directly into the slow cooker.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dish. You can cook it completely, let it cool, and store it in the refrigerator for up to 2 days. Reheat gently in the slow cooker on low or on the stovetop.
- Can I use chicken breasts instead of thighs? You can, but chicken thighs (especially bone-in) will result in a more flavorful and tender casserole after the long, slow cook. If using chicken breasts, reduce the cooking time to avoid them drying out (about 4-5 hours on low).
- How to prevent the cream from splitting? Using full-fat crème fraîche is key, as it is more stable. Stir it in gently at the end of the cooking time, as directed.
What To Serve With Slow Cooker Chicken Casserole
This rich and comforting casserole is a complete meal, but it’s traditionally served with sides to soak up the delicious sauce.
- Creamy mashed potatoes or boiled new potatoes
- A slice of crusty bread
- Steamed green beans or broccoli
- Fluffy white rice
How To Store Slow Cooker Chicken Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: This casserole freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. For best results, freeze before adding the crème fraîche. Thaw overnight in the refrigerator before reheating.
Slow Cooker Chicken Casserole Nutrition Facts
- Serving Size: 1 serving
- Calories: 711 kcal
- Fat: 53g
- Carbohydrates: 11g
- Protein: 41g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this without wine?
Yes. If you prefer not to use alcohol, you can simply substitute the dry white wine with an equal amount of additional hot chicken stock.
What kind of mushrooms are best?
The recipe calls for small chestnut mushrooms, which have a lovely, earthy flavor. You could also use cremini or regular white button mushrooms.
Do I have to use bone-in chicken thighs?
No, you can use boneless, skinless chicken thighs if you prefer. They may cook a little faster.
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
Mary Berry Slow Cooker Chicken Casserole Recipe
Description
A flavor-packed one-pot recipe featuring tender chicken thighs, bacon, and mushrooms in a rich and creamy white wine and herb sauce, all made effortlessly in the slow cooker.
Ingredients
Instructions
- In a large frying pan, cook the bacon and onions until browned. Transfer to the slow cooker.
- In the same pan, brown the seasoned chicken thighs in oil. Place them in the slow cooker.
- Stir the flour into the pan fats. Gradually whisk in the hot stock, then the wine. Pour this sauce over the chicken in the slow cooker.
- Add the thyme, sage sprigs, and bay leaves. Cover and cook on LOW for 6-8 hours.
- Stir in the mushrooms and crème fraîche during the last 30 minutes of cooking.
- Just before serving, fry the reserved sage leaves in butter until crisp.
- Remove herb sprigs from the casserole, stir in fresh parsley, and serve topped with the crispy sage.
Notes
- Using bone-in chicken thighs adds a huge amount of flavor to the sauce.
- This is a fantastic make-ahead meal for a dinner party or a special family occasion.
- For the best flavor, use a good quality dry white wine that you would also enjoy drinking.
- Don’t skip the step of browning the meat and vegetables first; this is where the deep flavor comes from.
Mary Berry Slow Cooker Chicken Casserole Recipe
