Delia Smith Slow Cooker Chicken Casserole Recipe

This slow cooker chicken casserole recipe is made with chicken pieces, carrots, leeks, celery, potatoes, and a rosemary-infused stock finished with fresh lemon juice. The meat falls off the bone after hours of gentle cooking, and the potatoes soften into a thick, flavoursome broth. It serves 4 and takes just 20 minutes to prepare before the slow cooker does the rest.

I make this on days when I know I will not be near the kitchen for hours. You come back to a house that smells incredible, and dinner is already done.

Slow Cooker Chicken Casserole Ingredients

• 1 tablespoon olive oil
• 8 chicken pieces (thighs and drumsticks work best)
• 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
• 450ml hot chicken stock
• 2 fresh rosemary sprigs
• Juice of half a lemon
• Salt and freshly milled black pepper

How to Make Slow Cooker Chicken Casserole

1. Sear the chicken: Heat the olive oil in a frying pan over medium-high heat. Season the chicken pieces with salt and pepper, then sear for about 10 minutes, turning occasionally, until golden brown. Transfer to the slow cooker pot.
2. Soften the vegetables: Add the onion, garlic, celery, carrots, and leeks to the fat left in the pan. Add a splash more oil if the pan is dry. Cook gently for 5 minutes until the vegetables begin to soften and pick up some colour.
3. Thicken the base: Sprinkle the plain flour over the vegetables and stir well for 1 minute. Gradually pour in the hot chicken stock, stirring constantly to lift 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, as root vegetables take longer to cook than meat. Pour the vegetable and stock mixture over the chicken and potatoes. Tuck in the rosemary sprigs.
5. Slow cook: Cover with the lid and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. The chicken should be tender and pulling away from the bone, and the potatoes should be soft.
6. Finish with lemon: Just before serving, squeeze the juice of half a lemon into the casserole and stir gently. Adding the rind during a long slow cook can turn the sauce bitter, so fresh juice at the end is best. Season to taste and serve.

What Is the Secret to a Perfect Slow Cooker Chicken Casserole?

Slow cookers trap moisture, so the liquid does not reduce the way it does in an oven. We use slightly less stock here to prevent a watery sauce. If it still looks too thin when it is done, remove the lid and cook on High for the final 30 minutes.

Browning the chicken and vegetables before they go into the slow cooker makes a real difference. The high heat creates a caramelised crust on the meat that a slow cooker cannot achieve on its own. Do not skip this step if you want a rich, deep-flavoured gravy.

Potatoes can take longer to cook than chicken in a slow cooker. Always place them at the very bottom of the pot where the heat is strongest, and make sure they are fully covered by the liquid.

Adding the lemon juice right at the end lifts the heavy, slow-cooked flavours and makes the dish taste bright and fresh. If you also enjoy citrus-braised chicken, try Delia’s chicken Marengo, which uses lemon in a completely different way.

What Should You Serve on the Side?

This is already a complete meal with protein, vegetables, and potatoes all in one pot. A slice of crusty bread is all you really need to mop up the herby lemon gravy.

If you want extra greens, steamed green beans or buttered cabbage both work well alongside the rosemary flavours. For a bigger spread, Delia’s roast chicken makes a good Sunday centrepiece with this casserole served as one of several dishes.

Does This Casserole Reheat Well?

Yes, it reheats very well and often tastes even better the next day as the flavours have had time to settle. Store in an airtight container in the fridge for up to 3 days. Reheat in a saucepan on the hob until piping hot all the way through.

This casserole also freezes well for up to 3 months. Remove any bones from the chicken first, then freeze in portions. Thaw overnight in the fridge before reheating.

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