Slow Cooker Easy Chicken Casserole Recipe

2017-10-10
  • Yield : 6 serving bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

Slow cooker easy chicken casserole recipe. Chicken breasts with dry white wine, vegetables, and mushrooms cooked in a slow cooker. The tomato sauce, seasoned with herbs, benefits from slow cooking to melt flavors.

If you like chicken casseroles, you may also like these ones:

Slow Cooker Chicken Casserole Athenos Recipe

Makes 4 servings

Ingredients: 1 pound (480 g) boneless and skinless chicken breasts, cut into cubes, 1 can (14½ oz (435 ml)) stewed tomatoes, undrained, 1/2 cup (125 ml) low-sodium fat-free chicken broth, 1/2 cup 9125 ml) canned artichoke quarters, 1/2 cup finely chopped yellow onions, 1 tablespoon freshly squeezed lemon juice, 2 teaspoons minced garlic, 1 cinnamon 8  stick, 1 bay leaf, 1-2 tablespoons dry sherry, salt and freshly ground black pepper, 1/2 pound (240 g) cooked egg noodles, warm, 1 oz (30 g) crumbled feta cheese

Instructions: In 6-quart (6 L) slow cooker, combine all ingredients, except dry sherry, seasoning, cooked noodles and crumbled feta cheese. Cover cooker and cook on high-heat setting for 4-5 hours.

Turn off and open the slow cooker.Discard cinnamon stick and bay leaf. Pour in dry sherry and season to taste with salt and black pepper. Stir well. Serve chicken casserole over cooked noodles with crumbled feta cheese.

Slow Cooker Spanish Chicken and Rice Casserole Recipe

This recipe belongs to Spanish cuisine. The Spanish name for this recipe, arroz con pollo, means-rice with chicken.

makes 6 servings

Ingredients: 1 pound (480 g) boneless and skinless chicken breasts, cut into cubes, 3 cups (750 ml) low-sodium fat-free chicken broth, 1 cup chopped yellow onion, 1 cup chopped green and yellow bell pepper, 2 cloves garlic, peeled and minced, 1/4 teaspoon crushed saffron threads, 1 cup uncooked converted long-grain rice, 1-2 tablespoons dry sherry, 1 cup frozen peas, thawed and drained, salt and cayenne pepper

In a slow cooker, combine all ingredients, except rice, dry sherry, thawed peas, salt, and cayenne pepper. Cover the cooker and cook on low-heat setting for 5-6 hours, adding rice during last 2 hours and sherry and peas during last 20 minutes.

Turn off slow cooker and open the lid. Season chicken casserole to taste with salt and cayenne pepper. Ladle into soup bowls and serve hot.

Slow Cooker Easy Chicken Casserole Recipe

Ingredients

  • 6 small boneless and skinless chicken breast halves, quartered
  • 1 cup (250 ml) low-sodium, fat-free chicken broth
  • 3 tablespoons tomato paste
  • 2 cups sliced mushrooms
  • 1 cup sliced carrots
  • 1 small yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons grated orange zest
  • 1 teaspoon dried tarragon leaves
  • 1 teaspoon dried thyme leaves
  • 1/3 cup frozen peas, thawed and drained
  • salt and freshly ground black pepper, to taste
  • 12 oz (360 g0 cooked pasta, warm

Method

Step 1

In a slow cooker, combine all ingredients, except seasoning, and cooked pasta. Cover cooker and cook on high-heat setting for 4-5 hours.

Step 2

Turn off slow and open slow cooker. Season chicken casserole with salt and black pepper. Serve over cooked pasta.

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Nutritional Info

This information is per serving.

  • Energy

    343 cal
  • Protein

    25.4 g
  • Carbohydrate

    42.7 g
  • Fat

    6.1 g
  • Cholesterol

    43.5 mg
  • Sodium

    133 mg
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