Instructions

Step 1: Dice the onions, chop the celery into ½-inch pieces, and cut the carrots into 1-inch chunks. In a small bowl, mix the flour, thyme, garlic powder, salt, and pepper. Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes. Transfer bacon to a paper towel to drain, then crumble once cooled.

Step 2: Pat the chicken thighs dry with paper towels and season with salt and pepper. Dredge each piece in the flour mixture, shaking off any excess. Layer the onions, celery, carrots, and crumbled bacon at the bottom of the slow cooker.

Step 3: Arrange the floured chicken thighs on top of the vegetable and bacon layer. In a bowl, whisk together chicken stock, mustard, thyme, garlic powder, salt, and pepper. Pour this mixture gently around the chicken, avoiding pouring directly on top.

Step 4: Cover the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours until the chicken is tender and easily pulls apart with a fork.

Step 5: Stir in the creme fraiche into the hot casserole until smooth. Fold in the chopped parsley and adjust seasoning with salt and pepper as needed before serving.

Tips & Variations

Use boneless chicken thighs for easier serving, or substitute with chicken breasts but reduce cooking time to prevent drying out.

Swap bacon with turkey bacon, pancetta, or omit for a lighter dish and add 1 tablespoon olive oil instead.

Replace celery with bell peppers or parsnips for a different flavor.

Use sour cream or heavy cream in place of creme fraiche; if using Greek yogurt, stir it in off heat at the end to avoid curdling.

Try different mustards like Dijon, whole grain, or yellow to vary the tang.

Substitute fresh thyme with 1 teaspoon dried thyme or try rosemary or sage for new herb flavors.

To deepen flavor, brown the chicken briefly in bacon fat before adding to the slow cooker.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole tastes even better the next day as the flavors meld. You can freeze portions for up to 3 months; thaw completely before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or use the microwave at medium power to keep chicken tender. Add a splash of chicken stock if the sauce thickens too much when reheated.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to dry out in slow cookers. Reduce cooking time and check for doneness earlier to keep the meat juicy.

Do I have to brown the bacon and chicken first?

While optional, browning bacon and coating chicken in the flour mixture enhances flavor and helps thicken the sauce, giving a richer, more satisfying result.

Dinner

Homemade Slow Cooker Chicken Casserole with Bacon and Creamy Mustard Sauce Recipe

Introduction