Okay, so picture this: it’s absolutely bucketing it down outside, your socks are mildly damp (because of course you forgot your boots), and honestly, all you want is something bubbling, cosy, and deeply chickeny to make you forget about the wet patch on the kitchen floor. Enter: this whole chicken casserole. It’s not glamorous. It’s not Instagram-fancy. But it’s the culinary equivalent of a hug in woolly jumpers.
I made this last week on a Sunday when my brain was too tired to measure anything properly (don’t worry, I’ve done the proper measuring for you here). It surprised me — in a “why don’t I do this more often?!” sort of way. The chicken goes all soft and shreddy, the carrots go sweet, and the creamy sauce… well, let’s just say I licked the ladle. Twice.
Why You’ll Love It
- Practically cooks itself in the slow cooker — less fuss, more Netflix.
- Chicken thighs stay juicy and fall-apart tender.
- The sauce thickens up like a dream. Creamy without being too rich.
- Great for sneaking in veg without anyone moaning.
- Brilliant leftovers — even tastier the next day.
- You can totally swap things based on what’s hanging about in your fridge.
Ingredients
- 2 tbsp vegetable oil
- 8 boneless chicken thighs, trimmed
- 2 tbsp unsalted butter
- 2 brown onions, diced
- 3 garlic cloves, minced
- 3 tbsp plain flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp celery salt
- 480ml chicken stock
- 1 tbsp lemon juice
- 16–20 baby chestnut mushrooms
- 16–20 chantenay carrots
- 3 sticks celery, chopped
- 60ml double cream
- Small bunch parsley, chopped
How to Make It
Brown that chicken first:
Heat the oil in a pan, then sear your chicken thighs for a few minutes per side. No need to cook them through — just get some colour going. Set them aside.
Time for the oniony base:
Melt butter in the same pan, then add your onions. Cook until they’re softened and smell like they mean business.
Add the garlic + flavour bombs:
Chuck in the garlic, give it a minute, then sprinkle in the flour, salt, pepper, thyme and celery salt. Cook for 2 minutes — it’ll go paste-like.
Make it saucy:
Pour in the chicken stock and lemon juice. Stir until smooth, bring to a gentle boil, then pour it all over the chicken in your slow cooker.
Veg it up:
Throw in the mushrooms, carrots, and celery. No need to be precise — rustic is part of the charm. Lid on, slow cooker set to low, and forget about it for 5–6 hours.
Just before serving:
Shred the chicken up a bit with forks right in the pot. Stir in your cream. Watch that sauce go dreamy.
Serve it up:
Top with chopped parsley. I love it with mash or hunks of crusty bread — but you do you.
Common Mistakes and How to Dodge Them
Why is my sauce watery?
You probably skipped the flour stage or didn’t simmer it before adding to the slow cooker. It matters — trust me.
Can I use chicken breasts?
You can, but they tend to dry out. Thighs are more forgiving and juicy.
Too salty?
Celery salt + stock can be sneaky. Taste before adding extra salt.
Forgot the cream?
It’ll still be tasty, just not as luxurious. Add a splash of milk or a pat of butter at the end if you’re desperate.
Storage and Reheating
- Fridge: Keeps 3–4 days in a sealed container.
- Freezer: Freeze in batches for up to 3 months. Let it cool first.
- To reheat: Gently warm on the hob, or bake covered at 160°C. Add a splash of water or stock if it looks thick.
Frequently Asked Questions
Can I use bone-in chicken?
Absolutely — it’ll add even more flavour. Just remove the bones before serving (or warn people!).
What veggies can I swap in?
Potatoes, parsnips, leeks, butternut squash — whatever you’ve got hanging about. Just keep the chunks similar size.
Is it freezer-friendly with the cream?
Yes, it holds up surprisingly well! Just reheat gently to avoid any weird splitting.
Can I cook this in the oven instead?
Yep. Use a lidded casserole dish at 175°C for about 50 minutes. Add a bit more stock.
Nutrition Facts (Per Serving):
- Calories: 422
- Fat: 25g
- Carbs: 19g
- Protein: 32g
- Sodium: 1597mg
- Sugar: 7g
Try More Jamie Oliver Recipes:
Jamie Oliver Whole Chicken Casserole
Description
Tender chicken breasts filled with a creamy cheese, spinach, and sun-dried tomato mix — crisp outside, molten inside.
Ingredients
Instructions
- Preheat oven to 375°F.
- Sauté spinach and garlic in oil until wilted.
- Mix cheeses, herbs, spinach, and tomatoes in a bowl.
- Cut a pocket into each chicken breast.
- Stuff with filling and season with salt, pepper, paprika.
- Sear both sides in hot skillet.
- Bake for 17–20 mins until internal temp hits 165°F.
- Rest 5 mins before serving.
Notes
- Don’t overstuff — just under ½ cup filling per chicken is ideal.
- Use fresh-grated cheese for the best melt.
- Make sure the chicken is sealed; toothpicks can help.
- Let it rest after baking to keep it juicy.