You know those dishes that basically taste like a duvet day? This is one of them. The kind of meal that makes you want to put on fluffy socks, grab a bowl the size of your face, and sit somewhere cozy with steam curling up into your nose. I made this chicken casserole last week during that grim rainy stretch — you know the one — and it turned the whole day around.
It’s rich, creamy, full of chunky veg and ridiculously tender chicken, with little golden nuggets of crispy bacon floating around like treasure. And best bit? The slow cooker does most of the work. You just chuck it all in and go live your life (or sit on the couch and scroll, no judgement here).
Why You’ll Love It
- Perfect for lazy Sundays or busy weekdays — it’s low effort, high reward.
- Chicken thighs stay melt-in-your-mouth tender.
- Crispy bacon adds proper depth and a bit of sass to the sauce.
- Makes your house smell like actual comfort.
- Lovely leftovers — better the next day, even.
- You can dunk bread in the sauce, and that’s never not a win.
Ingredients
- 1 kg boneless, skinless chicken thighs
- 50 g plain flour
- 2 large onions, peeled and chopped
- 3 sticks celery, chopped
- 500 g carrots (baby ones whole or large ones in chunks)
- 200 g smoked bacon lardons
- 300 ml chicken stock
- 2 tbsp wholegrain mustard
- 2 tsp dried thyme (or more if you’re bold)
- Salt and freshly ground black pepper
- 4 tbsp crème fraîche (to finish)
- 3 tbsp chopped fresh parsley (to finish)
How to Make It
Sizzle that bacon first:
Start by frying your bacon lardons in a pan (or the slow cooker insert if it’s hob-friendly). No oil needed — the fat renders out and turns everything golden and crispy. Try not to eat them all straight from the pan. I always fail at that part.
Coat your chicken:
Toss your chicken thighs in the flour until nicely coated. Doesn’t have to be perfect, just enough to help thicken the sauce later.
Layer the goodness:
Pop the chopped onions, celery, carrots, and crispy bacon (plus the glorious bacon fat) into the bottom of the slow cooker.
Nestle the chicken:
Place your flour-coated chicken thighs on top of the veg. They’ll sink in a bit but that’s fine — they’re about to get cozy.
Mix your saucey stuff:
Whisk together the stock, mustard, thyme, salt, and a few grinds of pepper. Pour it around (not over) the chicken, so you don’t wash off the flour coating.
Let it slow-cook its magic:
Lid on. Cook on HIGH for 4 hours or LOW for 6+. Your house will smell outrageously good about halfway through — resist the urge to peek too much.
Finish it creamy:
Once it’s all tender and bubbling, stir in the crème fraîche and fresh parsley. Taste, season again if needed, and marvel at the rich, herby, savoury loveliness you just made.
Common Mistakes and How to Dodge Them
Can I skip the bacon step?
You can, but I wouldn’t. The flavour from the crispy bits and rendered fat is everything. If you’re in a rush, use pre-cooked bacon pieces — not the same, but it’ll do.
Why is my sauce thin?
Add a cornstarch (or cornflour if you’re UK-based) slurry at the end — just mix 1 tbsp cornflour with 2 tbsp cold water, stir in, and cook on high for 15 mins more.
Can I use chicken breasts?
You can, but they tend to dry out in slow cookers. Thighs are juicier, fattier, and just better suited for this. Trust me.
It’s bland — what happened?
Slow cookers dull flavour over time. Don’t be shy with mustard, thyme, or salt. Taste and tweak before serving.
Storage and Reheating
- Fridge: Keeps up to 3 days, sealed.
- Freezer: Yes! Freeze in batches, up to 3 months.
- Reheat: Microwave in bursts or gently on the hob. Add a splash of stock if it thickens too much.
Frequently Asked Questions
Can I add potatoes to the slow cooker too?
Yep — go for waxy potatoes cut into chunks. They’ll hold their shape and soak up all that goodness.
Is crème fraîche necessary?
You could use double cream or Greek yoghurt instead — just add it right at the end so it doesn’t split.
Can I make this veggie?
Try swapping the chicken for big chunks of mushroom and sweet potato. Use veggie stock, and skip the bacon or use a veggie alternative.
Will kids eat it?
Mine inhaled it, and they’re suspicious of anything with herbs. So I’d say yes!
Nutrition Facts (Per Serving)
- Calories: 854 kcal
- Fat: 59 g
- Carbs: 33 g
- Protein: 47 g
- Sodium: 814 mg
- Sugar: 10 g
Try More Jamie Oliver Recipes:
Jamie Oliver Slow Cooker Chicken Casserole
Description
Tender chicken thighs slow-cooked with veg and crispy bacon in a creamy, herby sauce — rustic, hearty, and proper cozy.
Ingredients
Instructions
- Fry bacon until golden and crispy.
- Coat chicken in flour.
- Add bacon, onions, celery, and carrots to the slow cooker.
- Lay chicken on top.
- Mix stock, mustard, thyme, and seasoning. Pour in.
- Cook on HIGH for 4 hrs or LOW for 6+.
- Stir in crème fraîche and parsley before serving.
Notes
- Chicken thighs work best — they stay juicy.
- Add extra thyme if you like a stronger herb flavour.
- Thicken at the end with a cornflour slurry if needed.
- Skip the bacon for a lighter version (but you’ll miss it).