This Mary Berry Slow Cooker Chicken Casserole Recipe is a hearty and tender recipe, which is made with chicken thighs and crispy bacon. It’s the ultimate comfort food, ready in about 6 to 8 hours.
Mary Berry Slow Cooker Chicken Casserole Ingredients
- 2 tbsp Sunflower or Vegetable Oil
- 8 chicken thighs (skinless and boneless are easiest, but bone-in adds flavor)
- 6 oz (175g) bacon lardons or chopped smoked bacon
- 1 large onion, coarsely chopped
- 2 large carrots, peeled and cut into chunks
- 2 celery sticks, sliced
- 8 oz (225g) chestnut mushrooms, quartered
- 2 tbsp all-purpose flour
- 1 cup (250ml) chicken stock
- 1/2 cup (125ml) dry white wine (or extra stock)
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 sprig fresh thyme
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
How To Make Mary Berry Slow Cooker Chicken Casserole
- Brown the Chicken: Heat half the oil in a large frying pan or skillet over medium-high heat. Season the chicken thighs. Fry them quickly until they are golden brown on all sides. (You are not cooking them through, just browning them for flavor). Transfer the chicken directly into the slow cooker ceramic pot.
- Fry Bacon and Veg: Add the remaining oil to the pan. Add the bacon lardons and fry until crisp. Add the onion, carrots, and celery. Fry for 4-5 minutes until the vegetables start to soften and pick up some color. Add the mushrooms and fry for 2 minutes more.
- Thicken the Sauce: Sprinkle the flour over the bacon and vegetable mixture. Stir well and cook for 1 minute to cook out the raw flour taste.
- Deglaze and Simmer: Gradually pour in the white wine and chicken stock, stirring constantly to scrape up any sticky browned bits from the bottom of the pan. Stir in the tomato paste, Worcestershire sauce, and thyme. Bring to a boil and let it bubble for 2 minutes until the sauce thickens slightly.
- Combine in Slow Cooker: Pour the hot vegetable and sauce mixture over the chicken in the slow cooker. Stir gently to combine.
- Slow Cook: Cover with the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and falling apart and the vegetables are cooked through.
- Serve: Remove the thyme sprig. Taste and adjust the seasoning with salt and pepper. Garnish with fresh parsley and serve hot.
Recipe Tips
- Why brown the chicken first? While you can put raw chicken in a slow cooker, Mary Berry always recommends browning it first. It caramelizes the meat sugars, adds a deeper color to the finished dish (so it doesn’t look pale), and significantly improves the flavor.
- How to thicken the sauce? Slow cookers don’t allow liquid to evaporate, so sauces can sometimes be thin. Adding the flour in Step 3 helps. If it’s still too thin at the end, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the bubbling casserole 30 minutes before serving.
- Can I use chicken breasts? Chicken thighs are much better for slow cooking as they stay juicy. Chicken breasts have very little fat and can become dry and stringy after 6 hours of cooking. If you must use breasts, reduce the cooking time to 3-4 hours on Low.
- Wine substitute: If you prefer not to use alcohol, simply replace the white wine with an equal amount of chicken stock and a squeeze of lemon juice for acidity.
What To Serve With Slow Cooker Chicken Casserole
This saucy, rich casserole needs something to soak up the gravy.
- Creamy Mashed Potatoes
- Crusty bread or dumplings
- Steamed green beans or broccoli
- Buttered noodles
How To Store Slow Cooker Chicken Casserole
- Refrigerate: Let the casserole cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Freeze: This dish freezes excellently. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat in a saucepan on the stove until piping hot, or in the microwave.
Mary Berry Slow Cooker Chicken Casserole Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~480 kcal
- Total Fat: 25g
- Saturated Fat: 7g
- Cholesterol: 145mg
- Sodium: 850mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I put the vegetables in raw?
Yes, you can skip step 2 and put the raw veggies in the slow cooker, but sautéing them first develops a sweeter flavor and gives the casserole a richer color.
Do I need to add more liquid?
No. It might look like there isn’t enough liquid when you first put it in, but the chicken and vegetables will release a lot of natural juices as they cook. If you add too much liquid, the casserole will be watery.
Can I add potatoes to the pot?
Yes. If you want a true “one-pot” meal, add 1 lb of baby potatoes (halved) or cubed potatoes in with the carrots. They will cook perfectly in the sauce.
Try More Recipes:
- Mary Berry Chicken Cacciatore Recipe
- Mary Berry Chicken And Cashew Nuts Recipe
- Mary Berry Malaysian Chicken Curry Recipe
Mary Berry Slow Cooker Chicken Casserole Recipe
Description
A classic, warming chicken casserole packed with bacon, mushrooms, and root vegetables, slow-cooked to perfection for a tender, flavorful meal.
Ingredients
Instructions
- Brown the chicken thighs in a hot pan; transfer to the slow cooker.
- Fry bacon, onion, carrots, celery, and mushrooms in the same pan until soft.
- Stir in flour and cook for 1 minute.²
- Add wine, stock, tomato paste, and Worcestershire sauce. Bring to a boil and thicken.
- Pour sauce over chicken in the slow cooker.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Garnish with parsley and serve.
Notes
- Browning the meat first prevents the dish from looking pale and adds flavor.
- If the sauce is too thin at the end, stir in a cornstarch slurry.
- Chicken thighs stay juicier than breasts in the slow cooker.
Mary Berry Slow Cooker Chicken Casserole Recipe
