Delicious Slow Cooked Chicken Casserole - such a comforting bowl of food.
Tender pieces of chicken, with speed vegetables such as butternut squash, carrots, zucchini and red pepper come together with a few simple ingredients for an amazing sauce, that will have you wanting to lick your bowl clean.
This Slow Cooked Chicken Casserole is a perfect dish to make in the winter months, super easy to just add all the ingredients to a slow cooker and let it do its magic and then come dinner time, you will have an amazing meal to serve the whole family.
I like to serve this Slow Cooked Chicken Casserole with rice, but it would be great served with a variety of sides such as chips, or rustic garlic and parmesan mash or sweet potato mash, it really is up to you.
If you don't own a slow cooker, then this can also be cooked in the oven.
This would also be delicious cooked in an instant pot.
If you haven't heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above my actifry and that's saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute's, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet).
Check out my other: Instant Pot Recipes
Click here to read more about the instant pot on Amazon
This recipe is gluten free, dairy free and paleo friendly. If you use tamari or coconut aminos (the latter being both soy and gluten free) in place of the soy sauce.
It's also a perfect dish for batch cooking, add to containers and place in the freezer. I love to have meals like this on hand for busy days.
I love Meal Prep Containers with Lids for freezing portions of meals to grab out of the freezer. You can get different ones too, with 1, 2, 3 or even 4 compartments and most are microwave and dishwasher safe.
The 2 and 3 compartment containers are great for adding your sides to go with the dish, so you have the whole meal ready when you take one out of the freezer. You don't even need to cook your side. How handy is that? I add rice, or mashed potatoes, or this Roasted Cauliflower Rice, which is a great side for when you want some additional speed foods on your plate. Then, of course, the 3 compartment containers mean you could actually add two different sides or some additional vegetables.
Why not check out my Freezer Friendly section for some delicious Slimming recipes that are suitable for freezing. Great for if you want to do a batch cooking day.
and don't forget to check out my FULL RECIPE INDEX with over 500+ delicious Slimming recipes.
What kitchen items do I need to make this Slow Cooked Chicken Casserole?
- Slow Cooker or Instant Pot
- Kitchen Scales
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Mixing Bowl
Recipe Card
Slow Cooked Chicken Casserole
This recipe is gluten free, dairy free, paleo, Slimming and Weight Watchers friendly
WW Smart Points - 3
Ingredients
- 400g/14oz boneless and skinless chicken thighs, chopped into smaller pieces
- 2 carrots – sliced
- 300g/10.5oz butternut squash – peeled and roughly chopped
- 150g/5.5oz of zucchini, halved and sliced
- 1 red pepper – sliced
- 2 cloves of garlic – crushed
- 1 onion, halved and sliced
- ¼ cup (4 level tbs) of soy sauce (or coconut aminos) - I use Kikkoman
- ½ cup (120ml) of water
- 2 tablespoons of maple syrup
- 2 tablespoon of tomato paste
- ½ tbs of sweet paprika
- salt and black pepper if needed
- chopped fresh parsley
Instructions
Slow Cooker
- In a bowl combine the soy sauce, water, maple syrup, tomato paste and paprika and whisk to combine.
- Add the vegetables and chicken to the slow cooker and mix.
- Pour over the sauce.
- Set to high for 4 hours or low for 8 hours
- Remove lid slightly for the last half hour of cooking time.
- Once cooked serve topped with the fresh parsley and season with salt and black pepper as needed.
- Serve with your choice of sides.
Instant Pot
- If you prefer you can turn on saute mode first to brown the onion, garlic and chicken with a little spray oil.
- Otherwise, follow steps 1-3 above adding to the instant pot pan, instead of slow cooker.
- Add lid, close valve and set to 10 mins high pressure and allow pressure to release naturally once cooking is complete.
Oven Bake
- Follow steps 1-3 above (add to an oven safe lidded casserole dish instead of slow cooker)
- Bake at 180c/350f (gas mark 4) for 40 mins.
- Season as needed with salt and black pepper.
- Sprinkle with fresh chopped Italians parsley
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
4Serving Size
1 servingAmount Per Serving Calories 206Total Fat 3.8gSaturated Fat 0.9gCholesterol 74mgSodium 741mgCarbohydrates 26.5gFiber 5.1gSugar 12.6gProtein 20.7g
Joanne Hancox says
hi did you brown off chicken and onion before placing it in slow cooker?
Siobhan (Slimming Eats) says
it doesnt need to be browned off when going in the slow cooker, is totally up to you 🙂
Louise Bromley says
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 says
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 says
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.
Nahid says
I've made so many of your recipes and loved them all. Unfortunately this did not work out for me - the dish was incredibly salty (no seasoning added) and I had to throw it away which is completely gutting. I've just seen you've put 1/4 cup soy and 1/2 cup water, but being from the UK I followed the ml instructions which are the same - is this where I went wrong? xx
Shevy (Slimming Eats) says
Hi Nahid - can I ask what soy sauce you used as that may have been the issue? It shouldn't be overly salty, with the added water. Also, did you use chicken thighs or replace anything else? This is usually made once a month and my whole family love it, so i'd like to try and work out what went wrong for you.
Shevy (Slimming Eats) says
Hi Nahid. I’m so sorry. I just realized the issue. The 1/4 cup was correct for the soy sauce, but the mls were incorrect. It should of been only 60ml which is 4 Level Tbs. so because you followed the mls that’s where it went wrong. I have updated it correctly now to reflect the correct ml measurement.
Bethan says
Hi, I’m preparing this for tea tomorrow. Do we not need any extra fluid? I’m used to putting more liquid in a casserole than is in this recipe. Tbf, I’m not a great cook though!
Shevy (Slimming Eats) says
Nope it doesn’t need more liquid. When cooking meals in the slow cooker, liquid will not reduce down on the stove. You also get the released juices from the meat. So adding more liquid would make it watery.
Ruth says
Can I use chicken breasts instead?
Shevy (Slimming Eats) says
Thighs are best, as they remain to tender, for this style in cooking, breast meat can become a little dry.
Carol says
Can I use frozen veg if cooking in a slow cooker. If so should I add the veg later rather than cooking for 4 hours with the meat.
Siobhan (Slimming Eats) says
You can add veg at same time, but you may want to reduce liquid amount as frozen veg tends to release more water.