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Slow Cooker Chicken Casserole

This is a great 'bung it all in' recipe, no searing or pre-cooking required, and works with whatever veg you have in the fridge.

Dairy / soya / egg / nut free

Serves 4 adults & 2 children

Storage: keeps covered in fridge for 2 days, freeze for up to 3 months


- 1kg boneless, skinless chicken thighs

- 1 butternut squash, cubed

- 2 carrots, diced

- 2 onions, finely diced

- 2 cloves garlic, finely diced

- 2 sticks celery, diced

- 500ml boiling water

- 2 chicken stock cubes (double check for allergens)

- 1 tbsp Dijon mustard

- 2 tbsp dried mixed herbs

- 1 can butter beans

- 2 tbsp cornflour


  1. Dice the onions, carrots, garlic, celery & butternut squash

  2. Turn your slow cooker on & boil a filled kettle

  3. Put all ingredients except the cornflour & butter beans into the slow cooker. Mix well and cook for 3-4 hours on high or 7 hours on low, until the chicken is cooked through

  4. In a small bowl mix the cornflour with a few tbsps of the slow cooker liquid, stir until combined then add to the slow cooker and mix.

  5. Drain & rinse the butter beans and add then cook for another 30 mins. Serve


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