Crock Pot Chicken Casserole
Chicken Casserole with Cream and Mushrooms
This Crock Pot Chicken Casserole Recipe is served with pearl barley which I love to use as an alternative to rice. The mushrooms and the cream go well together but the cream is optional should you prefer to keep it low fat. Make sure your chicken portions are well thawed before cooking.
"Warm and hearty Slow Cooker Chicken Stew for a Winter's Eve Dinner."
Serves 4
Crock Pot Casserole Ingredients
- 4 chicken thigh portions
- 1 oz (25g) seasoned flour
- 1/2lb (200g) mushrooms
- 1 large onion
- 4 oz (100g) pearl barley
- 1 1/2pt (750ml) hot chicken stock
- 1 clove garlic
- 2 bay leaves
- 1/2 tsp (2.5ml) dried thyme
- 1/4 pt (125ml) single cream
How To Cook Crock Pot Chicken
Coat the chicken pieces in the seasoned flour and place them in the Crock Pot along with any remaining flour. Slice the mushrooms, chop the onion and garlic. Place all the ingredients except the cream in the crock Pot and cover. Set the heat to Auto for 8 hours or Medium for 3 hours. If you are using the cream then add it 20 minutes before serving.
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Crock Pot Chicken Casserole Recipe
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