This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
This Slow Cooker Chicken Casserole is the definition of pure comfort food. Tender chicken thighs, baby carrots and smoky bacon are slow cooked to perfection. It’s great for batch cooking, packed with flavour and completely gluten and dairy free!
This really is the best ever slow cooker chicken casserole recipe ever! I am totally obsessed with batch cooking this and always having a spare portion in the freezer.
This easy chicken thigh casserole cooks in the Crock Pot with very minimal preparation, meaning it can cook all day and you can come home to dinner ready and waiting.
I love heaping this Crock Pot chicken casserole over cheesy mashed potatoes or alongside a pile of air fryer baby potatoes.
It’s my favourite winter comfort food for a cold day or rainy weekend, plus making chicken casserole in the slow cooker just makes life so much easier.
If you love making slow cooker recipes then you’ll also love my Slow Cooker Beef Stew, my Slow Cooker Harissa Chicken or my Slow Cooker Spanish Chicken recipe.
Ingredients
There’s a printable recipe card for this slow cooker chicken casserole below. But here are the main ingredients you’ll need for the shopping list.
- Chicken Thigh Fillets: This recipe uses skinless, boneless chicken thighs but you can use thighs on the bone, just ensure they’re cooked through.
- Olive Oil: For frying off the meat and veg.
- Smoked Bacon Lardons: These are essential for adding big flavour!
- Baby Carrots: I’m a huge fan of chantenay carrots but you can use normal-sized carrots chopped into chunks if you prefer.
- Onion: I use a standard brown onion.
- Plain Gluten Free Flour: I use a plain gluten free flour blend like FREEE. You can use a ‘normal’ flour if you don’t need gluten free.
- Gluten Free Chicken Stock: I tend to use Knorr stock pots because they’re gluten free, or my own homemade gluten free chicken stock.
- White Wine: Replace with extra chicken stock if you want an alcohol-free version.
- Dijon Mustard: Most dijon mustard is gluten free but always double check.
- Dried Thyme
- Dried Sage
How to make chicken casserole in slow cooker
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy it is to make chicken casserole in the slow cooker.
First, spoon the gluten free flour onto a large plate and add the chicken thighs, turning them to coat completely.
Add the olive oil to a large frying pan and heat on a medium-high heat. Fry the chicken thighs for 1-2 minutes on each side, over a high heat, until browned all over.
Remove from the chicken from pan and turn the heat down to medium. Add the bacon lardons to the frying pan and fry for 2-3 minutes until starting to go crispy.
Add the chopped onion and baby carrots to the pan and fry for a further 3-4 minutes until starting to brown.
Place the chicken thighs in the slow cooker pan, then add the fried bacon, onions and carrots. Mix together.
Pour in the chicken stock, white wine, mustard, sage and thyme and mix well to combine. Place the lid on and cook on high for 3-4 hours (or low for 6-8 hours) before serving hot.
Storing and Freezing
This slow cooker chicken casserole is perfect for making in bulk for meal prep. Leftovers can be kept in the fridge for a couple of days in an airtight container.
You can also freeze this recipe. Portion the casserole into containers, label them up and freeze for up to 6 months.
Reheat thoroughly before eating – you can microwave from frozen for an easy gluten free ready meal, but homemade!
Frequently Asked Questions
Here are some FAQs about this easy slow cooker chicken stew recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
If your chicken casserole is too thin for your liking, you can easily thicken it up before serving. Simply mix a tablespoon of cornflour with 1-2 tablespoons of cold water to make a ‘slurry’. Add the cornflour slurry to the casserole in the slow cooker, stir and replace the lid for another 15-20 minutes and the sauce will thicken nicely.
You don’t have to brown chicken before putting it in the slow cooker, but I highly recommend it in this casserole recipe. Browning the chicken and vegetables creates the Maillard reaction – which releases those intense flavours that make a casserole taste so great. You could just chuck everything in and just leave the slow cooker to do its thing, but browning the chicken first is 1000% worth doing.
Of course you can – simply check out my Gluten Free Chicken Casserole recipe for a very similar dish made on the hob and in the oven instead. Including gluten free dumplings!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Slow Cooker Chicken Casserole
Equipment
Ingredients
- 2 tbsp plain gluten free flour
- 600 g chicken thigh fillets
- 1-2 tbsp olive oil
- 100 g smoked bacon lardons
- 250 g baby carrots
- 1 onion, chopped
- 500 ml gluten free chicken stock
- 150 ml white wine
- 1 tbsp dijon mustard
- 2 tsp dried thyme
- 1 tsp dried sage
Instructions
- Spoon the gluten free flour onto a large plate and add the chicken thighs, turning them to coat completely.
- Add the olive oil to a large frying pan and heat on a medium-high heat. Fry the chicken thighs for 1-2 minutes on each side, over a high heat, until browned all over. Remove from the pan and turn the heat down to medium.
- Add the bacon lardons to the frying pan and fry for 2-3 minutes until starting to go crispy. Add the chopped onion and baby carrots to the pan and fry for a further 3-4 minutes until starting to brown.
- Place the chicken thighs in the slow cooker pan, then add the fried bacon, onions and carrots. Mix together.
- Pour in the chicken stock, white wine, mustard, sage and thyme and mix well to combine. Place the lid on and cook on high for 3-4 hours (or low for 6-8 hours) before serving hot.
Video
Notes
- One Pan Meal Option: For an easy one-pan meal option, you can also add 500g whole baby potatoes in at step 5.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this slow cooker chicken casserole should look.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this easy slow cooker casserole.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Slow Cooker Chicken Casserole!
Nutrition
Serving Suggestions
More Stews and Casseroles
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
Could you make this with chicken breast? I have a very fussy eater at home!
It was pretty good but it felt more “soup” like than casserole. I even added a bunch of arrowroot slurry to thicken it. I made it with the baby potatoes inside the crock pot but next time I would probably make it just the chicken and carrots and then make mashed potatoes to put the crockpot contents over.
I’m cooking it right now. I noticed that there’s no salt and pepper in this recipe though in the similar one in your book there is seasoning specified to be added to the flour. I have added some to the pot just as I started slow cooking.
It smells great!