Slow Cooker Chicken Casserole With Bacon Food

SLOW COOKER CHICKEN CASSEROLE WITH BACON

Steps:

• Fry your bacon lardons either in a small frying pan, or in the bottom of your slow cooker pan if it can be used on the hob. Let them go crispy and golden brown.
• Meanwhile, put your chicken thighs in a large bowl and coat thoroughly in the flour.
• When the bacon has finished cooking, put the onions, celery, carrots and bacon pieces into your slow cooker (or leave the bacon pieces in that pan if they've been cooking in there).
• Sit the flour rolled chicken pieces on top of the vegetables in the slow cooker.
• Mix the stock, mustard, thyme and salt and pepper and pour into the slow cooker, around the side of the chicken.
• Put the lid on and cook on HIGH for 4 hours or LOW for at least 6 hours.
• When you're ready to serve, add the creme fraiche and the chopped parsley. Check for seasoning and add more salt and pepper if needed.

SLOW-COOKER CHICKEN CASSEROLE

Steps:

• Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
• Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
• Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
• Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
• Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
• Remove the bay leaves and serve with a little Dijon mustard on the side.

SLOW COOKER CHICKEN CASSEROLE WITH BACON, TATER TOTS®, AND CHEESE

Steps:

• Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble once cool enough to handle.
• Season chicken pieces lightly with salt and pepper.
• Grease the bottom of a slow cooker with bacon grease and layer 1/2 of the potato nuggets on the bottom. Sprinkle with 1/2 of the bacon bits. Mix Colby cheese and Monterey Jack cheese together in a bowl and sprinkle 1/3 of the cheese mixture on top. Add chicken in 1 layer and top with 1/2 of the remaining cheese mixture. Sprinkle with remaining bacon bits and top with remaining potato nuggets. Sprinkle rest of the cheese mixture on top and pour milk over everything.
• Cover the slow cooker and cook on High until chicken is cooked though and cheese has melted, 3 to 5 hours.

EASY SLOW COOKER CHICKEN CASSEROLE

Steps:

• Put the veg and chicken in a slow cooker. Pour the stock over and around the chicken thighs, then mix in the gravy granules to thicken it up (the sauce will be quite thick - use less gravy if you prefer a runnier casserole).
• Switch the slow cooker to low and leave to cook for at least 4 hrs, or up to 8 hrs - try putting it on before you go to work, so that it's ready when you get home. Season well, then serve.

CHORIZO AND CHICKEN CASSEROLE - OVEN OR SLOW COOKER

Steps:

• Fry garlic with bacon and chicken on a high heat so that chicken is browned on both sides. No need to cook the meat completely.Place into slow cooker or oven proof casserole dish.
• Fry chorizo in same frying pan on high heat so the meat becomes slightly crispy. Place into slow cooker or oven proof casserole dish. Try to retain juices.
• In the original pan and juices, fry the carrot and onion on a high heat for a few minutes until starting to soften. Don't cook the vegetables completely.
• Add red wine OR chicken stock and boil, stirring vigoursly for a few minutes.
• Place into slow cooker or oven proof casserole dish with chicken/chorizo and the rest of ingredients and cook on low for 4-6 hours. this will depend on your slow cooker. If using the oven, use gas mark 2 for 4-6 hours.
• Take out and leave to stand for a couple of hours to allow the flavours and consistency to settle. re-heat and serve with mash. any leftover sauce can be scooped up with fresh buttered bread, especially when you've run out of mash.