Slow cooker chicken casserole


Simple casserole to bung into the slow cooker for 8 hours on slow or 3/4 on high. Use chicken thighs or a mixture of chicken pieces.



  • 4 carrots
  • 1 large onion
  • 4 garlic cloves
  • 2 large potatoes, diced
  • 1 handful chopped fresh parsley, rosemary and thyme
  • 4 chicken thighs
  • 4 bay leaves
  • salt and pepper to taste
  • 40g pearl barley
  • 20g split peas
  • 20g marrow fat peas
  • 600ml (1 pt) chicken stock



  1. Chop carrots, onion and garlic and add to medium hot pan for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker.
  2. Brown chicken in frying pan for 5 minutes. Add to slow cooker.
  3. Add the bay leaves, salt and pepper, barley, split peas, marrowfat peas and stock to the slow cooker. Cook on High for 3-4 hours or on low 8 hours. Serve with roast puddings, stuffing or bread and butter.


Source: Slow cooker chicken casserole


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