Category Archives: Slow Cooker

Slow Cooker Recipes

Store Cupboard Slow Cooker Chicken Casserole

My Store Cupboard Slow Cooker Chicken Casserole is a warm and comforting dish which doesn’t require any fancy ingredients, just things you’ll find in your fridge and cupboard. 

I chose a short and catchy name for this recipe!

I have made quite a few chicken casseroles in my time. They are so versatile as they can be eaten with potatoes and vegetables as a simple and warming dish or topped with some puff pastry for a quick and delicious pie. Although a lot of the recipes I have followed in the past have been delicious, they tend to need some forward planning.

I think there is nothing more annoying than wanting to make a recipe but realising you’re missing a vital ingredient. It can’t just be me that writes numerous lists and will still always forget something when you go to the shop?! When I was at uni, my housemate and I found a delicious chicken casserole/pie recipe that we would make; but the recipe used creme fraiche which isn’t something I tend to have in my fridge. And then once you have used the small amount you need for the recipe, the rest goes to waste as it sits in the fridge because you don’t know what else to do with it.

I decided I wanted to come up with a chicken casserole recipe that was minimum effort and used mainly ingredients I (and other people), tend to already have in their cupboards or fridges. Obviously you can substitute ingredients still but this recipe will provide you with a deliciously comforting chicken casserole without needing a long shopping list!

You can use chicken breast or thigh; or even a mixture of the two for this Store Cupboard Slow Cooker Casserole. Personally I prefer using thighs because I am a fan of dark meat anyway, but also because I think they are more juicy. This lends them to slow cooking because you don’t want your chicken to become dry during the longer cooking times. 

I have used carrots and leeks because they are vegetables I like that can withstand long cooking times. As I have mentioned before, I am not a massive fan of onions and the leeks in this recipe provide a similar taste so I have left out the onion. If you’re a normal person and like onion, feel free to add one in. 

I think mushrooms would work well in this recipe but I would cut them quite big so they don’t disintegrate to nothing. Unfortunately Mr Curly doesn’t get mushrooms because I don’t like them! I have added new potatoes to this casserole before and it works well as a one pot dish. I must say the potatoes don’t freeze very well and once defrosted they have a grainy texture. I would recommend leaving the potatoes out of the casserole unless you aren’t planning to freeze it.  

This chicken casserole freezes really well. When you reheat it, the chicken tends to break up slightly but I don’t mind this at all! I usually serve this with small baked potato and vegetables. I also freeze smaller portions to eat for my lunch which is very tasty. 

0 from 0 votes
Print

Store Cupboard Slow Cooker Chicken Casserole

My Store Cupboard Slow Cooker Chicken Casserole is a warm and comforting dish which doesn't require any fancy ingredients, just things you'll find in your fridge and cupboard. 

Course Main Course
Cuisine British
Keyword Slow Cooker, Chicken, Crock pot, Casserole
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 4
Calories 492 kcal

Ingredients

  • 500 g chicken breast or thigh
  • 500 g carrots peeled and sliced
  • 300 g leeks washed and sliced
  • 400 g tin cream of chicken soup
  • 1 tsp wholegrain mustard
  • 1 tsp mixed herbs
  • 1 tsp dried thyme
  • 350 ml semi skimmed milk
  • Chicken stock pot
  • Spray oil
  • ¼ ground pepper
  • 1 tsp sea salt
  • 2 tbsp cornflour mixed with water optional

Instructions

  1. Cut the chicken into cubes. Brown the chicken in batches in a pan or in your slow cooker on the hob (if your slow cooker allows this) using some spray oil
  2. Once all of the chicken is browned, add it all to the slow cooker dish. Add the sliced carrots, leeks and the rest of the ingredients apart from the cornflour. I add the soup and then use the tin to measure the milk and then fill nearly to the top with recently boiled water. Not only does this give you the correct measurements but it also rinses out the tin too!
  3. Cook on high for 4-5 hours or low for 7-8
  4. Once the casserole has finished cooking, check to see if the sauce is the right consistency. If it is too thin, use the cornflour and add enough water to make a slurry. Add this to the casserole and allow it to cook for another 30 minutes
Nutrition Facts
Store Cupboard Slow Cooker Chicken Casserole
Amount Per Serving
Calories 492 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 100mg 33%
Sodium 825mg 34%
Potassium 902mg 26%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 13g
Protein 28g 56%
Vitamin A 447.9%
Vitamin C 22.3%
Calcium 21.2%
Iron 19.4%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to:

Hosted by Baking Queen 74

Slow Cooker Fiesta Chicken

Melt in your mouth chicken packed with loads of delicious flavours; this Slow Cooker Fiesta Chicken is quickly becoming a new favourite!  
            

My sister has been trying to convince me to get a slow cooker for a long time. I was reluctant because in my head I thought it was cheating and taking out some of the fun of cooking. Obviously I was wrong! She bought me one for my birthday after finally giving in and saying I would give one a go – and now I love it!

The first thing I attempted to make were cinnamon rolls. They really didn’t turn out well at all! However this wasn’t the slow cooker’s fault but mine as the part of the recipe that specifically warned me to be very precise, I wasn’t. I decided to leave the desserts alone for a while and focus on savoury dishes.

I’d seen a few recipes using chicken and Mexican flavours so used them to create my own interpretation which I decided to call Fiesta Chicken! My main inspiration came from one of my favourite bloggers over at Skinny Taste. I tweaked her Crock Pot Santa Fe Chicken recipe.

This recipe is really flexible. Add more of what you want, less or none of what you don’t and make it your own. I happened to have some chicken thighs and a couple of breasts in the fridge so I decided to chuck them both in. I love chicken thighs as they have so much flavour but until recently I have always tended to buy breasts. Since I’ve got a chest freezer I now go a little crazy and buy thighs in bulk and have a mass de-boning session. Last week I de-boned approximately 80 thighs ready for BBQ’s. They are definitely my favourite cut of chicken but use whichever you fancy!

I used a combination of chilli powders that I buy from the Cool Chile Co. They have a store in Borough Market but you can also order from their website and they have great service (I just genuinely like their products, they aren’t paying me to mention them). Don’t let not having different chilli powders put you off making this dish. Use whatever you have – chilli powders, cayenne pepper, paprika etc. and add more if you like a bit of heat. The quantities in the recipe below are more to add flavour than heat, so adjust as you wish. This also depends on the heat rating of the chille powder you decide to use, for example chipotle chilli powder is hotter than a guajillo chilli. I would always veer on the side of caution and then give it a little try when you add the shredded chicken back in. You can always add some more chilli at this stage if it needs a bit more of a kick.

I added a tin of flame roasted mild green chillies which I bought from Tesco maybe a year ago. I’d seen a few American recipes where they included tinned tomatoes with mild green chillies, so when I saw the tin of chillies in the World Food’s aisle I bought them. This recipe was finally a reason to use them! You’ll notice I haven’t included them in the recipe though as since making this dish, I haven’t been able to find them anywhere. I’ve even searched online for them and it seems you need to order them from America which isn’t the cheapest option, so I decided it was better to miss them out, however sad this made me feel.

I was so impressed with how tasty this recipe was and it was such minimal effort. I did find that there was too much liquid when I made it so I have reduced the amount slightly. That is the only thing I have found with slow cookers, because you are cooking with the lid on, they keep all of their liquid and it doesn’t evaporate. If you want to try and thicken the dish without using cornflour (or as well as) just take the lid off for the last 30 mins cooking to help some of the water evaporate.

Serves 6 using a 3.5L slow cooker

approx 500g chicken
2 tsp salt
1 tsp pepper
1 ½ tbsp Mexican oregano
3 tsp chilli powder (I used a mixture of ancho, guajillo and chipotle)
2 garlic cloves, crushed
2 x 400g tins tomatoes
400g tin of black beans, drained and rinsed
340g tin sweetcorn, drained
2 peppers, sliced
300g chicken stock
3 spring onions, sliced
1 tbsp cornflour (if needed to thicken)

  1. Sprinkle the chicken with 1 tsp salt, ½ tsp pepper, oregano and the chilli powders

2016-06-18 12.48.46

  1. Add the tomatoes, black beans, sweetcorn, pepper, stock and spring onions to the slow cooker and stir to mix
  2. Lie the chicken on top of the ingredients and put the lid on the slow cooker

2016-06-18 12.55.23

  1. Cook for 10 hours on low or 6 hours on high
  2. 30 mins before serving, remove the chicken onto a board and shred using two forks. Return to the slow cooker and stir through

2016-06-18 18.33.50

2016-06-18 19.31.39

  1. If there is too much liquid, in a glass mix the cornflour with just enough water to make a liquid and add this to the slow cooker and continue cooking for the 30 minutes
  2. Serve with rice sprinkled with grated cheese and spring onions  

Pin for later

Linked with:

Link up your recipe of the week
Hijacked By Twins
“jesseatsandtravels"