How to make slow cooker chicken casserole

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby cheese

Reduced-fat cheese cuts calories while maintaining flavor.

Heat olive oil in a skillet over medium heat.

Sear chicken thighs until golden brown on both sides, about 4-5 minutes per side.

Remove chicken from skillet and set aside.

In the same skillet, sauté onions and garlic until fragrant, about 2-3 minutes.

Add carrots and potatoes to the skillet and cook for another 3-4 minutes.

In a slow cooker, combine the sautéed vegetables, chicken broth, and cream of mushroom soup.

Season with thyme, salt, and black pepper, and stir to combine.

Place the seared chicken thighs on top of the mixture in the slow cooker.

Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.

About 30 minutes before serving, stir in frozen peas and cover again.

Once cooked, sprinkle with cheddar cheese and let it melt, about 5 minutes.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens