Slow cooker cheesy chicken bake is a great family recipe made with chicken thighs, mushrooms and cheese. This recipe uses chicken thighs, which are a cheaper cut of chicken but are so tender, meaning you’ll save some money with this easy midweek recipe. Make a double batch and freeze one, which you can cook from frozen another day.
- 8 skinless and boneless chicken thighs
- 2tbsp seasoned flour
- 1 onion, sliced
- 250g button mushrooms, wiped clean
- 3 garlic cloves, crushed
- 2tsp fresh thyme leaves
- 200ml hot chicken stock
- 2 x 30g bag unsalted crisps
- 100g Gruyere, grated
In a bag, shake the chicken with the seasoned flour until well coated. Put in the bottom of the slow cooker.
Add the onion, mushrooms, garlic and thyme. Pour over the hot stock and cover, set the slow cooker to medium-high and leave for 3-4 hours.
Once cooked through and tender turn off the cooker and divide the mixture between 4 foil dishes and allow to cool. Once cooled, scatter over the crisps and cheese, cover with a lid and freeze. Or eat as a casserole with mash.
Cook from frozen at 160C, gas 2 for 1 hour. Or decant the casserole into a baking dish, add the criosps and cheese topping and bake for 30 mins at 200C, gas 6.
If you don't own a slow cooker you could try this recipe in a casserole dish in the oven on a low heat