Slow Cooked Chicken Casserole


Slow Cooker Chicken Casserole

Slimming Eats Recipe

Serves 4

Extra Easy – 1 syn free per serving


  • 6 boneless and skinless chicken thighs, chopped into smaller pieces
  • 2 carrots – sliced
  • 400g butternut squash – peeled and roughly chopped
  • 5 cloves of garlic – crushed
  • 1 onion, halved and sliced
  • 1 red pepper – sliced
  • 1 courgette – sliced
  • 1/2 cup (120ml) of soy sauce
  • 1/2 cup (120ml) of water
  • 2 tablespoons of maple syrup (4 syns)
  • 1 tablespoon of tomato paste
  • 1 tsp of paprika
  • chopped fresh parsley


Place all ingredients (apart from the parsley) in the slow cooker, set on high (6 hour setting), or if you prefer you can cook at a lower setting for longer.

Once cooked serve topped with the fresh parsley.

Serve with your choice of sides. I served mine with a whole grain/quinoa blend.


The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information:


per serving (no sides)





Saturated Fat

Total Carbohydrate


Dietary Fibre







Print Friendly
  • Anonymous

    Hi there,

    This recipe looks fab, can you tell me how many people it serves please so that I can adjust accordinly?


  • Anonymous

    Hi there it will serve about 3 people. Enjoy!!

  • Large Slow Cooker

    I like this article! Will come again next time for
    sure, thank again

  • Joanne Hancox

    hi did you brown off chicken and onion before placing it in slow cooker?

  • slimadmin

    it doesnt need to be browned off when going in the slow cooker, is totally up to you :)

  • Louise Bromley

    Hi . Just wanted to say that we had this for dinner last night and my family think it’s the nicest thing we’ve ever had the slow cooker! Thanks so much for all your fab recipes!- Louise in London

  • Liz Crookston

    made this the other night , it was very tasty but my sauce was quite runny and i had to add cornflour to thicken it , but it was very tasty

  • Emma Bertouche

    I made this last night and left it in the cooker overnight. Added mushrooms just because I had some in the fridge to use up. Really nice, going to freeze the rest so I can a stock of lunches for work.

  • Geri

    Hi, do you put this on HIGH for 6 hours or LOW?, thanks