Delia Smith Slow Cooker Chicken Casserole Recipe

Delia Smith Slow Cooker Chicken Casserole is made with succulent chicken pieces, tender root vegetables, and a bright, rosemary-infused broth that deepens in flavor over several hours. The result is a comforting, aromatic stew where the meat falls off the bone and the potatoes melt into the sauce, finished with a zesty squeeze of fresh lemon. It is the ultimate hands-off meal for a busy day and makes a heartwarming family dinner.

Delia Smith Slow Cooker Chicken Casserole Ingredients

• 1 tablespoon Olive Oil: For searing the meat and vegetables.
• 8 Chicken Pieces: Thighs and drumsticks work best in the slow cooker as they remain juicy over long cooking times.
• 1 Onion: Finely sliced.
• 2 Garlic Cloves: Crushed.
• 2 Celery Sticks: Thickly sliced.
• 2 Carrots: Cut into 2cm chunks.
• 2 Leeks: Cut into 2cm chunks and washed thoroughly.
• 600g Potatoes: Peeled and cut into large chunks.
• 1 level tablespoon Plain Flour: To thicken the sauce.
• 450ml Hot Chicken Stock: (Reduced slightly from the oven version as slow cookers retain liquid).
• 2 Rosemary Sprigs: Fresh is best for a piney aroma.
• 1/2 Lemon: Juice only (add at the end to keep it fresh).
• Salt and Pepper: To taste.

How To Make Delia Smith Slow Cooker Chicken Casserole

1. Sear the chicken: Heat the olive oil in a skillet or frying pan over medium-high heat. Season the chicken pieces generously with salt and pepper. Sear them for about 10 minutes, turning occasionally, until the skin is golden brown. Transfer the chicken to the slow cooker pot.
2. Soften the aromatics: Add the onion, garlic, celery, carrots, and leeks to the fat remaining in the skillet (add a splash more oil if the pan is dry). Sauté gently for 5 minutes until the vegetables begin to soften and pick up some color.
3. Thicken the base: Sprinkle the plain flour over the vegetables in the skillet and stir well for 1 minute to cook out the raw taste. Gradually pour in the hot chicken stock, stirring constantly to scrape up any sticky bits from the bottom of the pan. Bring to a simmer until the liquid thickens slightly.
4. Assemble the casserole: Place the potato chunks at the bottom of the slow cooker (root vegetables take longer to cook than meat). Pour the vegetable and stock mixture over the chicken and potatoes. Tuck in the fresh rosemary sprigs.
5. Slow cook the dish: Cover the slow cooker with the lid. Cook on Low for 6-7 hours or on High for 3-4 hours, until the chicken is tender and pulling away from the bone and the potatoes are soft.
6. Finish the flavor: Just before serving, remove the lid. Squeeze the juice of half a lemon into the casserole and stir gently. (Unlike the oven version, adding the rind for a long slow cook can make the sauce bitter, so stick to fresh juice at the end). Season to taste and serve.

Recipe Tips

• Reduce the Liquid: Slow cookers are sealed environments, meaning liquid does not evaporate as it does in an oven. We reduce the stock quantity slightly here to prevent a watery sauce. If it’s still too thin at the end, remove the lid and cook on High for the last 30 minutes.
• Brown for Flavor: While you can throw everything in raw, searing the chicken and sautéing the vegetables first adds a depth of caramelized flavor (the Maillard reaction) that a slow cooker cannot achieve on its own.
• Potato Placement: Potatoes often take longer to cook than chicken in a slow cooker. Always ensure they are submerged in the liquid or placed at the very bottom of the pot where the heat is most intense.
• Lemon Freshness: Adding the lemon juice right at the end lifts the heavy, slow-cooked flavors, making the dish taste bright and fresh rather than muddy.

What To Serve With Chicken Casserole?

This all-in-one pot contains your protein, veg, and potatoes, so it is a complete meal. However, a slice of crusty sourdough bread is excellent for mopping up the herby lemon gravy. If you want extra greens, a side of steamed green beans or buttered cabbage pairs perfectly with the rosemary notes.

How To Store Leftovers Chicken Casserole?

• Refrigerate: Allow the casserole to cool completely. Store in an airtight container in the fridge for up to 3 days.
• Freeze: This freezes remarkably well. Remove the bones from the chicken if desired, then freeze the stew in portions for up to 3 months. Thaw overnight in the fridge.
• Reheat: Reheat in a saucepan on the stove or in the microwave until piping hot.

Chicken Casserole Nutrition Facts

• Calories: ~160 kcal
• Fat: 8.5g
• Carbohydrates: 4.3g
• Protein: 15.9g
• Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Chicken Marengo Recipe
• Delia Smith Spanish Chicken​ Recipe
• Delia Smith Roast Chicken Recipe