Slow Cooker Chicken Casserole with Leeks and Bacon is absolutely delicious and super easy to throw together. We're talking dump and go comfort food at it's absolute best. A huge crowd pleaser and isn't that the best. I can't tell you how good it is.
Why You'll Love This Recipe
- it's a virtual dump and go super easy recipe
- packed with vegetables
- great for batch cooking
- delicious
- shortcut city
You don't need to brown the chicken in a separate pan here to get the Maillard reaction that most chefs talk about to get more flavour into the chicken.
You do lose a bit of flavour by just throwing it into the slow cooker pot but not a whole bunch and there's loads of flavour here anyway thanks to the leeks, chicken soup, bacon, wine and mustard. Flavour boom.
*Scroll down to the bottom of this post for the full printable recipe card. Below are step by step instructions and pics.*
Ingredients
1 400 grams (14 oz) can of chicken soup
130 grams (4.6 oz) smoked bacon lardons - unsmoked if you prefer but smoked is better for flavour.
3 or 4 chicken breasts or 8 chicken thigh fillets skinless
2 large/medium leeks - chopped - you could use frozen too
3 large carrots - peeled and chopped into chunks
100 mls white wine - alcohol will be burnt off during cooking don't worry
2 tbsp dijon mustard - it brings a whole dollop of flavour to the casserole love pot
half a tsp of salt or more if you prefer. Seasoning is worth taking time over to get it just right.
1 tbsp cornflour - mixed with 3 tbsp water so it makes a corn flour slurry to thicken the casserole
How To Make Slow Cooker Chicken Casserole
Firstly fry off the bacon lardons in a frying pan until crispy. Add the wine when crispy to deglaze the pan and let bubble for a couple of minutes to burn off the alcohol.
It's the one bit of extra cooking apart from the dump and go of everything else into the pot. But it's worth it, trust me, besides it removes the alcohol from the wine.
Now put all the other ingredients apart from the corn flour slurry into the slow cooker pot.
Give it a good mix.
Cook On Low for 6 hours in the slow cooker or 1 hour 30 minutes covered in a casserole pot in the oven at 180 C/355F/Gas Mark 5
Add the corn flour slurry and mix through. The hot sauce will thicken.
Use 2 forks to roughly shred the chicken.
Serve with buttery mash or similar for a full on comfort food love in. You're so welcome beautiful people.
To make this in your oven then cook in a covered casserole dish for an hour and a half at 180 C/350 F/Gas Mark 4
Serving Suggestions
- Mashed potatoes
- Jacket/Baked potatoes
- Long Grain White Rice
- Brown Rice
- Green Vegetables
- Wedges
- Roast Potatoes
Storage
Keep leftovers in a container in the fridge and reheat until piping hot.
Leftovers will freeze really well for a couple of months
Check out these other easypeasy slow cooker recipes:
Slow Cooker Beef Stew and Dumplings
Slow Cooker Thai Red Vegetarian Curry
Slow Cooker Chicken Casserole with Leeks and Bacon
Ingredients
- 130 grams smoked bacon lardons
- 3 large chicken breasts
- 400 mls chicken soup
- 2 medium leeks sliced
- 3 large carrots chopped
- 2 tbsp dijon mustard
- 100 mls white wine dry
- 1 tbsp cornflour
- 2 tbsp cold water mix with cornflour
Instructions
- Firstly fry off the bacon lardons in a frying pan until crispy. Add the wine when crispy to deglaze the pan and let bubble for a couple of minutes to burn off the alcohol.
- Now put all the other ingredients apart from the corn flour slurry into the slow cooker pot.
- Give it a good mix.
- Cook On Low for 6 hours in the slow cooker or 1 hour 30 minutes covered in a casserole pot in the oven at 180 C/355F/Gas Mark 5
- Add the corn flour slurry and mix through. The hot sauce will thicken.
- Use 2 forks to roughly shred the chicken whilst still in the pot.
- Serve with buttery mash or similar for a full on comfort food love in. You're so welcome beautiful people.
Notes
Nutrition
All nutritional information is approximate and intended only as a guide.
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