Slow-Cook Chicken Casserole




409 per portion


1 tbsp olive oil or coconut oil

2kg bone-in chicken thighs or drumsticks

1 small white onion, chopped

2 small leeks, sliced

2 celery sticks, sliced

2 small carrots, peeled and sliced

800ml hot chicken stock (made with one organic stock cube)

1-2 tbsps plain flour (use gluten free if preferred)

450g white potatoes, peeled and cut into large chunks

a pinch of sea salt and ground black pepper

How To

Heat the oil in a large saucepan. Add the chicken in batches and fry for 6-8 minutes on each side. Transfer the chicken to a plate.

Add the onion to the saucepan and fry for 2 minutes, stirring occasionally.

Add the leek, celery and carrots and fry for 6-8 minutes, stirring occasionally.

Transfer the chicken to a slow cooker. Top with the stock and flour and stir. Add the cooked vegetables.

Add the potatoes and top up with water until the potatoes are almost covered.

Cover and cook on a high setting for 2-3 hours. Top up with water during cooking time, if required, and add more seasoning to taste.

Optional: Remove the chicken skin before serving.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.

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