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Mary Berry Slow Cooker Chicken Casserole Recipe

Mary Berry Slow Cooker Chicken Casserole Recipe

Mary Berry's slow cooker chicken casserole is rich, tender, and completely hands-off — set it in the morning and eat it that evening
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs skin on, bone in
  • 2 tbsp plain flour seasoned
  • 2 tbsp sunflower oil
  • 1 large onion roughly chopped
  • 3 carrots in chunks
  • 2 parsnips in chunks
  • 3 celery sticks roughly chopped
  • 3 garlic cloves crushed
  • 2 tbsp tomato purée
  • 2 tbsp plain flour
  • 500 ml chicken stock
  • 150 ml dry white wine or extra stock
  • 2 tsp fresh thyme leaves
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 200 g baby button mushrooms halved
  • 2 tbsp fresh parsley chopped
  • Salt and pepper

Method
 

  1. Dust chicken in seasoned flour. Brown in batches in hot oil — skin-side down first — 3–4 minutes per side until deeply golden. Transfer to slow cooker.
  2. In same pan, cook onion, carrots, parsnips, and celery 5–6 minutes. Add garlic — 1 minute. Add tomato purée — 1 minute. Sprinkle over flour — stir 1 minute.
  3. Add wine — bubble briefly, scraping the base. Add stock, thyme, bay leaves, and Worcestershire sauce. Bring briefly to the boil. Pour over chicken in slow cooker.
  4. Cover. Cook on LOW 7–8 hours or HIGH 4–5 hours.
  5. Add mushrooms in the final 30 minutes. Replace lid.
  6. Remove bay leaves. Season. Scatter parsley. Serve with mashed potato or crusty bread.

Notes

Always brown the chicken first — pale chicken gives a flat, grey result.
Use 2 tablespoons of flour in the sauce — the slow cooker traps all liquid.
Cook on LOW for the most tender result.
Add mushrooms in the final 30 minutes only — they dissolve if added at the start.
Improves significantly overnight — make ahead if possible.
Stores in the fridge for up to 3 days. Freezes for up to 3 months.
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