Description

This Homemade Slow Cooker Chicken Casserole features tender, juicy chicken thighs cooked low and slow with crispy bacon, hearty vegetables, and a creamy mustard sauce. It’s a comforting one-pot meal perfect for busy days, requiring minimal hands-on time while delivering rich and satisfying flavors that improve with leftovers.

Ingredients

Scale

Chicken and Coating

2.2 lb chicken thighs (boneless or bone-in)
2.5 oz flour
Salt, to taste
Black pepper, to taste

Vegetables

2 onions, diced
3 celery stalks, chopped into ½-inch pieces
1.1 lb carrots, cut into 1-inch chunks

Meat and Fat

7 oz bacon

Liquids and Seasonings

1.5 cups chicken stock
2 tbsp mustard (Dijon, whole grain, or yellow mustard)
2 tsp fresh thyme (or 1 tsp dried thyme)
1 tsp garlic powder

Finishing Ingredients

4 tbsp crème fraîche
3 tbsp fresh parsley, chopped

Instructions

Prepare Mise en Place and Cook Bacon: Dice the onions, chop celery, and cut carrots into chunks. Measure flour, thyme, garlic powder, salt, and pepper into a bowl. Cook bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then drain and crumble once cooled. This preparation ensures all ingredients are ready to assemble efficiently.
Coat Chicken and Build the Base Layer: Pat chicken thighs dry, season with salt and pepper, and dredge in the flour mixture, shaking off excess. Layer the diced onions, celery, carrots, and crumbled bacon at the bottom of the slow cooker to create a flavorful bed for the chicken.
Assemble and Season the Casserole: Place the floured chicken on top of the vegetable and bacon layer. In a small bowl, whisk together chicken stock, mustard, thyme, garlic powder, salt, and pepper. Pour the liquid gently around the chicken to keep it moist without making it soggy.
Cook the Casserole: Cover the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours until the chicken is very tender and easily pulls apart with a fork. Using the LOW setting is preferred for more tender meat and deeper flavor development.
Finish with Crème Fraîche and Fresh Herbs: Stir the crème fraîche into the hot casserole off heat to avoid curdling. Fold in chopped parsley and adjust seasoning with salt and pepper to taste before serving.

Notes

Resist opening the slow cooker lid during cooking to prevent adding extra cooking time.
Do not overload the slow cooker; fill only up to two-thirds for even cooking.
Browning bacon and coating chicken in flour adds flavor and helps thicken the sauce naturally.
Sear chicken thighs in bacon fat for extra flavor (optional).
Add crème fraîche at the end to prevent curdling.
Leftovers reheat well and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
When reheating, use medium-low heat and add a splash of chicken stock if needed to loosen the sauce.
Chicken breasts can be substituted but reduce cooking time to avoid dryness.
Alternative vegetables like bell peppers or parsnips can replace celery.
Turkey bacon, pancetta, or diced ham are viable bacon substitutes.
Crème fraîche can be swapped with sour cream, heavy cream, or Greek yogurt (add yogurt off heat).
Any type of mustard works; Dijon or whole grain adds a nice tang.
Fresh thyme can be replaced with dried thyme, rosemary, or sage.

Prep Time: 15 minutes
Cook Time: 4 to 6 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Keywords: slow cooker chicken casserole, chicken thighs casserole, creamy chicken casserole, one pot chicken slow cooker, easy chicken dinner, comfort food, meal prep chicken casserole