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.
Everyone should have a tasty chicken casserole 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. A lot of chicken casserole recipes use ingredients like creme fraiche or double cream.
These aren’t things I tend to have in my fridge. 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.
Developing my Store Cupboard Slow Cooker Chicken Casserole
I wanted to come up with a chicken casserole recipe that was minimum effort and used mainly ingredients 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!
The idea of this recipe is to use seasonings etc that you already have in your cupboards. If you happen to have fresh herbs you can absolutely use these instead.
Store Cupboard Chicken Casserole cooking tips
You can use chicken breast or thigh; or even a mixture of the two for this recipe. Personally I prefer using thighs. I like dark meat anyway, but I think it is juicer then breast.
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 that I often have in my fridge. 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.
I have added new potatoes to this casserole before and it works well as a one pot dish. However 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.
Does this Store Cupboard Slow Cooker Chicken Casserole freeze well?
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.
Make sure you put it in the freezer within two hours of it finishing cooking. Let it defrost in the fridge thoroughly before reheating it.
I like to reheat it in a pan rather than the microwave. This allows you to see if you need to add a bit more liquid or turn up the heat to reduce the liquid.
Other recipes you might like
- Creamy Chicken & Potato Bake
- Chicken & Chorizo Filo Pie
- Chicken & Ham Hock Filo Pie
- Slow Cooker Beef & Ale Stew
- Slow Cooker Pork & Mustard Stew
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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.
- 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
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
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!
Cook on high for 4-5 hours or low for 7-8
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
Nutritional information is given as a guide only and my vary.