There’s nothing worse than finishing a busy day and then having to slave in the kitchen cooking for hours trying to follow a complicated recipe . A dish I cooked this week to avoid any hassle was a chicken casserole and I used my slow cooker. Since getting a slow cooker, it has made cooking so many meals far easier.
That being said, this chicken casserole recipe can be cooked in the oven for those without a slow cooker. Not only is this dish really quick to prepare, but it’s one of those meals that you can literally chuck in whatever vegetables you have going spare - and it’ll work. Ingredients (serves four) 600g boneless chicken thigh fillets/drumsticks/breasts (I used chicken breasts) Four carrots, chopped Two stalks of celery, sliced Two garlic cloves, crushed One onion, peeled and sliced 500g potatoes, chopped into chunks Two teaspoons of dried mixed herbs Two bay leaves Two chicken stock cubes/pots 500ml boiling water Three tablespoons of gravy granules, to thicken Method I started by weighing out and prepping all of the ingredients before adding them to the slow cooker, apart from the gravy granules.
You can add any vegetables you have available for this chicken casserole from carrots and celery to courgettes and mushrooms. After giving it all a mix, I placed the lid on the slow cooker and set it to nine hours on low. it can also be set to four to six hours on high for those who have less time.
For those without a slow cooker, they can put the casserole in the ove.