Slow Cooker Chicken Casserole

By zhanghengshuo

4 Person

210 Minutes

0 Calories

Cooked in a rich tomato sauce with sweet paprika and smoky chorizo, this easy slow cooker chicken casserole recipe is a perfect dish to feed the family. It’s cooked with butter beans, so all you need to serve it with is a little crusty bread for dunking.

Ingredients

800 g Tins butterbeans, rinsed and drained
3 Celery sticks
250 g Baby plum tomatoes
2 Chicken stock
70 g Tomato purée
Pinch saffron (optional)
1 tablespoon Plain flour
2 cloves Garlic, finely chopped
2 Red onions, finely chopped
225 g Pack Spanish chorizo ring, sliced into rounds
1 tablespoon Smoked sweet paprika
2 tablespoons Extra virgin olive oil
600 g Skinless, boneless chicken thigh fillets

Method

01

Set your slow cooker to medium. Coat the chicken in 1 tbsp olive oil and paprika. Season with salt and pepper and then set aside.
02

Heat the remaining oil in a large frying pan on medium-high heat and add the chorizo, cook for 3-4 mins. Turn the heat down to medium, add the onions and cook for a further 3-4 mins or until soft. Add the garlic and flour, cook for 1 min, then remove from the pan and set aside.
03

Put the saffron (if using) in a small glass and pour over 2 tbsp boiling water to infuse.
04

Heat the same frying pan used to cook the chorizo and onions on medium-high heat. Add the chicken to the pan and brown on each side for 1 min or until golden.
05

Add the chicken, chorizo and onions to the slow cooker. Pour over the stock and tomato puree. Add the baby plum tomatoes, celery and saffron-infused water (if using). Stir well to combine, cover with the lid and cook for 2.5-3 hrs or until the chicken is very tender.
06

Add the butter beans, cover and cook for 15 mins. Divide the casserole into bowls and top with chopped parsley. Serve with grains such as couscous or quinoa, or crusty bread to dip.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Crockpot Chicken Recipes

Slow Cooker Chicken Casserole

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 195 Mins
Total Time 210 Mins

02 Ingredients

800 g Tins butterbeans, rinsed and drained

3 Celery sticks

250 g Baby plum tomatoes

2 Chicken stock

70 g Tomato purée

Pinch saffron (optional)

1 tablespoon Plain flour

2 cloves Garlic, finely chopped

2 Red onions, finely chopped

225 g Pack Spanish chorizo ring, sliced into rounds

1 tablespoon Smoked sweet paprika

2 tablespoons Extra virgin olive oil

600 g Skinless, boneless chicken thigh fillets

03 Method

Step 1

Set your slow cooker to medium. Coat the chicken in 1 tbsp olive oil and paprika. Season with salt and pepper and then set aside.

Step 2

Heat the remaining oil in a large frying pan on medium-high heat and add the chorizo, cook for 3-4 mins. Turn the heat down to medium, add the onions and cook for a further 3-4 mins or until soft. Add the garlic and flour, cook for 1 min, then remove from the pan and set aside.

Step 3

Put the saffron (if using) in a small glass and pour over 2 tbsp boiling water to infuse.

Step 4

Heat the same frying pan used to cook the chorizo and onions on medium-high heat. Add the chicken to the pan and brown on each side for 1 min or until golden.

Step 5

Add the chicken, chorizo and onions to the slow cooker. Pour over the stock and tomato puree. Add the baby plum tomatoes, celery and saffron-infused water (if using). Stir well to combine, cover with the lid and cook for 2.5-3 hrs or until the chicken is very tender.

Step 6

Add the butter beans, cover and cook for 15 mins. Divide the casserole into bowls and top with chopped parsley. Serve with grains such as couscous or quinoa, or crusty bread to dip.

04 Author