Slow Cooker Chicken Casserole

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recipe by Octopus Publishing

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

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 Jul 6, 2020


  • Chicken thighs icon
    Chicken thighs
    6 (about 1.158 kg)
  • Onion icon
    1 (about 140 g)
  • Bacon icon
    4 (about 112 g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (about 14.25 g)
  • All purpose flour icon
    All purpose flour
    2 tbsp (about 16.2 g)
  • Chicken stock icon
    Chicken stock
    2 ½ cups (about 600 g)
  • Fresh sage icon
    Fresh sage
    3 sprigs
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Sausage icon
    113.5 g (about 1)
  • Carrot icon
    1 ¼ cups (about 172.37 g)
  • Rutabaga icon
    1 ¼ cups (about 210.67 g)
  • Potato icon
    567.5 g (about 3 ¼)
  • Butter icon
    2 tbsp (about 28.8 g)


  • 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. Add sunflower oil to a clean large cast iron skillet
  2. Heat - medium heat
  3. Add chicken thighs, onion and bacon to the large cast iron skillet
  4. Fry until light golden
  5. Stir in all purpose flour to the stock mixture
  6. Mix in chicken stock to the stock mixture gradually
  7. Add fresh sage and salt & pepper to the stock mixture
  8. Boil while stirring occasionally
  9. Add sausage, carrot and rutabaga to a clean slow cooker bowl
  10. Transfer stock mixture to slow cooker bowl
  11. Arrange potato in the slow cooker bowl on top
  12. Season with salt & pepper lightly and cover
  13. Cook in slow cooker until tender - 5 hr, high heat
  14. Add butter to the slow cooker bowl
  15. Broil until browned
  16. Serve
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