Slow cooker chicken casserole
-
13
-
13reviews
-
855saves
-
4hr10min
Camembert-it.
Sussex, England, UK
Ingredients
Serves: 4
- 4 carrots
- 1 large onion
- 4 garlic cloves
- 2 large potatoes, diced
- 1 handful chopped fresh parsley, rosemary and thyme
- 4 chicken thighs
- 4 bay leaves
- salt and pepper to taste
- 40g pearl barley
- 20g split peas
- 20g marrow fat peas
- 600ml (1 pt) chicken stock
Method
Prep:10min › Cook:4hr › Ready in:4hr10min
- Chop carrots, onion and garlic and add to medium hot pan for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker.
- Brown chicken in frying pan for 5 minutes. Add to slow cooker.
- Add the bay leaves, salt and pepper, barley, split peas, marrowfat peas and stock to the slow cooker. Cook on High for 3-4 hours or on low 8 hours. Serve with roast puddings, stuffing or bread and butter.
More choices
Reviews (13)
19
by misteyppp
Made this for dinner, but without the bay leaves as didn't have any. perfect casserole - 22 Mar 2012
15
a really nice recipe! as a shift worker i usually make this before i go to work and leave it on for the day. a few alterations i make are chicken breasts (just because they are easier!) and frozen peas instead of marrow fat and split peas but a really nice recipe that you can pretty much add anything too! - 21 Jan 2013
Write a review
Click on stars to rate
What did you think? Tell us everything!
