Slow Cooker Chicken Casserole

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1017

Tender chicken thighs, root vegetables and flavorful blood sausage combine to create a thick, hearthy hotpot. Brown the sliced potatoes before serving to crisp them up.

recipe updated Aug 2, 2019

Ingredients

  • Sunflower oil icon
    Sunflower oil
    15ml
  • Chicken thighs icon
    Chicken thighs
    570g
  • Onion icon
    Onion
    140g
  • Bacon icon
    Bacon
    112g
  • All purpose flour icon
    All purpose flour
    16g
  • Chicken stock icon
    Chicken stock
    600ml
  • Fresh sage icon
    Fresh sage
    about 3 sprigs
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Sausage icon
    Sausage
    113g
  • Carrot icon
    Carrot
    172g
  • Rutabaga icon
    Rutabaga
    211g
  • Potato icon
    Potato
    567g
  • Butter icon
    Butter
    28g

Tools

  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Broiler
  • kCook icon Slow cooker bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Prep and set aside chicken thighs: boned & skinned
  2. Prep and set aside onion: sliced
  3. Prep and set aside bacon: diced
  4. Get a clean large cast iron skillet
  5. Add sunflower oil
  6. Heat - medium heat
  7. Add prepared chicken thighs
  8. Add prepared onion
  9. Add prepared bacon
  10. Fry until light golden
  11. Stir in all purpose flour
  12. Mix in chicken stock gradually
  13. Add fresh sage
  14. Add salt & pepper
  15. Boil while stirring occasionally
  16. Get a clean slow cooker bowl
  17. Add diced sausage
  18. Add diced carrot
  19. Add diced rutabaga
  20. Transfer stock mixture to slow cooker bowl
  21. Arrange sliced potato on top
  22. Season with salt & pepper lightly and cover
  23. Cook in slow cooker until tender - 5 hr, high heat
  24. Add butter
  25. Broil until browned
  26. Serve
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