Slow Cooker Chicken Casserole

This month’s recipe is by Kate from Gluten Free Alchemist has provided this recipe. For more delicious recipes check out their website.

Slow Cooker Chicken Casserole – 

Hearty and delicious, this Slow Cooker Chicken Casserole is perfect comfort food. Whether you have a Crock Pot or need to make it on the stove or in the oven, it give a flavour some bowl. Gluten free and dairy free.

Ingredients

• 8 chicken thighs skin on
• 2 tbsp runny honey
• salt and pepper to taste
• 1 to 2 tsp ground paprika smoked or unsmoked
• 8 rashers back bacon
• 2½ tbsp olive oil
• 1 large red onion cut into sixths
• 2 large yellow or white onions 1 x chopped; 1 x cut into sixths
• 200 g baby carrots washed and trimmed
• 1 large parsnip peeled and cut into short lengths
• 200 g button or closed cup mushrooms left whole or halved dependent on size
• fresh oregano (to taste) finely chopped
• fresh thyme (to taste) finely chopped and reserve some sprigs for the top.
• 200 ml strong vegetable stock Gluten Free – I used 2 stock cubes

Method

1. Rub some honey, salt, pepper and a sprinkle of paprika into each chicken skin.
2. Heat the oil to medium-high in the casserole for the slow cooker if it can be used on the hob (or in a large skillet if it can’t) and gently seal and brown the outside of the seasoned chicken (about 5 to 8 minutes), turning frequently. Set aside.
3. Using the same pan, sauté the bacon and onions for about 5 minutes until starting to soften.
4. Add the carrots, parsnip, and mushrooms and sauté for a further 5 minutes to brown slightly.
5. Add the chopped herbs and stir through.
6. If you are using a pan separate from the slow cooker, transfer the vegetable-bacon mix to the slow cooker at this point. (Use a little stock to wash round the pan to pick up the juices).
7. Pour the stock over the vegetables and lay the chicken right on the top, skin side up.
8. Place some sprigs of fresh thyme across the surface and place the lid over.
9. Slow cook according to the manufacturer’s instructions for about 3 hours (high) or 6 hours (low).
10. Serve with potatoes or rice (or if you want to go ‘low carb’ eat as it is).

Allergens in this dish indicated by the Box (es) Marked ‘x’