Slow-Cooker Chicken Casserole Recipe | Easy - Hearty Meal | Sharp Blades

Nothing compares to the aroma of a home-cooked meal that has been simmering all day when you return home.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Get the veggies ready: Finely chop the onion, slice the celery and carrots, and mince the garlic using a sharp chef's knife. Even cooking is ensured by consistent chopping.

Step 2

Cover the chicken: Put the chicken cubes in a medium-sized basin. Add a touch of salt and pepper and the ¼ cup of all-purpose flour. Toss to coat every piece of chicken equally. In order to thicken the sauce later, this step is essential.

Step 3

Combine in Slow Cooker: Fill the slow cooker pot with the flour-coated chicken, diced onion, celery, carrots, and minced garlic. Add the bay leaves, dried rosemary, and dried thyme.

Step 4

Make the Sauce Base: Combine the heavy cream, tomato paste, and chicken broth in a separate basin or jug and whisk until smooth. Evenly cover the chicken and veggies in the slow cooker with this mixture.

Step 5

Slow Cook to Perfection: Gently mix everything together. Put your slow cooker's lid on. Cook on HIGH for 3–4 hours or LOW for 6–8 hours. When the vegetables are mushy and the chicken is cooked through, the casserole is done.

Step 6

Complete and Serve: Add the frozen peas about fifteen minutes before serving. They can heat through as a result without being mushy. Take out and throw away the bay leaves. If necessary, taste and adjust the seasoning with additional salt and pepper.

Step 7

Add a garnish and savour: Spoon heated casserole into bowls. Add some freshly cut parsley as a garnish for a pop of colour and freshness. Serve right away over rice to absorb the flavourful sauce, over mashed potatoes, or with crusty bread.

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