Here’s a simple, hearty Slow Cooker Chicken Casserole that’s perfect for a cozy, hands-off meal:
Ingredients:
- 2–3 boneless, skinless chicken breasts (or thighs)
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup frozen peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10–11 oz) cream of mushroom or cream of chicken soup
- ½ cup chicken broth
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
- 1 cup shredded cheddar or mozzarella cheese (optional, for topping)
- 1 cup cooked rice or pasta (optional, to serve)
Instructions:
- Layer Ingredients:
- Place chicken in the bottom of the slow cooker. Add carrots, celery, peas, onion, and garlic on top.
- Add Sauce:
- Mix the cream soup with chicken broth and pour over the chicken and veggies. Sprinkle thyme, salt, and pepper evenly.
- Cook:
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and cooked through.
- Shred Chicken (Optional):
- For a more casserole-like texture, shred the chicken with two forks and stir everything together before serving.
- Add Cheese (Optional):
- Sprinkle cheese on top during the last 15–20 minutes of cooking to melt.
- Serve:
- Serve over cooked rice, pasta, or enjoy as-is with crusty bread.
This recipe is hands-off, flexible, and comforting. You can swap in other vegetables or use different cheeses depending on what you have on hand.
If you want, I can also give a “make it crispy on top” tip so it feels more like a traditional baked casserole straight from the slow cooker.
