Mary Berry Slow Cooker Chicken Casserole Recipe

This slow cooker chicken casserole is a comforting, homely dish with tender chicken, soft vegetables, and a rich, savoury gravy. The texture is hearty without being heavy, and the flavour develops beautifully as it cooks low and slow. It is an easy, forgiving recipe that suits busy days and relaxed family meals. Total time is mostly hands-off, making it ideal for confident beginners and experienced home cooks alike.

Ingredients

For the chicken casserole

• 6 skinless, boneless chicken thighs
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery sticks, sliced
• 2 garlic cloves, crushed
• 400ml chicken stock
• 2 tablespoons tomato purée
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper

How to Make Mary Berry Slow Cooker Chicken Casserole

• Prepare the ingredients: Season the chicken thighs well, then lightly coat with flour. This helps the sauce thicken as it cooks.
• Brown the chicken: Heat the olive oil in a frying pan and brown the chicken on both sides until lightly golden. Transfer to the slow cooker.
• Add the vegetables: Scatter the onion, carrots, celery, and garlic over the chicken in the slow cooker.
• Make the sauce: Stir the tomato purée into the hot stock, then pour it evenly over the chicken and vegetables.
• Slow cook: Add the thyme and bay leaf, cover with the lid, and cook on low for about 6 hours until the chicken is tender.
• Finish and serve: Remove the bay leaf, check the seasoning, and serve piping hot.

Tips

How do I stop the casserole being watery?

Use just enough stock to cover the ingredients and keep the lid closed during cooking. The sauce will naturally thicken as it simmers.

Can I add potatoes?

Yes, waxy potatoes work well. Cut them into chunks and add at the beginning so they cook evenly.

Is it important to brown the chicken first?

Browning adds flavour, but the dish will still be delicious if you skip this step.

Serving Suggestions

• Mashed potatoes or buttered new potatoes
• Steamed green beans or peas
• Crusty bread to soak up the sauce

Storage

Room temperature

Do not leave the casserole out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18g
• Protein: 35g
• Fat: 22g
• Saturated fat: 5g
• Sodium: 680mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Slow Cooker Chicken Casserole Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

people

Prep time

15

minutes

Cooking time

6

minutes

Total time

6

hours

Calories

420

kcal

21

minutes

A comforting slow cooker chicken casserole with tender chicken, vegetables, and a rich savoury gravy. Simple, warming, and perfect for family meals.

Ingredients

• 6 chicken thighs, skinless and boneless

• 2 tbsp plain flour

• 2 tbsp olive oil

• 1 onion, chopped

• 2 carrots, sliced

• 2 celery sticks, sliced

• 2 cloves garlic, crushed

• 400ml chicken stock

• 2 tbsp tomato purée

• 1 tsp dried thyme

• 1 bay leaf

• Salt and black pepper, to taste

Directions

• Lightly dust the chicken thighs with flour and season well with salt and pepper.
• Heat the oil in a frying pan and brown the chicken on all sides. Transfer to the slow cooker.
• Add the onion, carrots, celery, and garlic to the slow cooker.
• Stir together the stock and tomato purée, then pour over the chicken.
• Add the thyme and bay leaf, cover, and cook on low for 6 hours.
• Check seasoning, remove bay leaf, and serve hot.

Notes

• Browning the chicken adds flavour but can be skipped if short on time.
• The casserole thickens naturally as it cooks.
• Leftovers taste even better the next day.