Slow-Cooker Chicken Casserole: Ultimate Comfort Food with Minimal Effort

Nothing compares to the aroma of a home-cooked meal that has been simmering all day when you return home.  Tender chicken, substantial vegetables, and a rich, creamy sauce that blends together flawlessly with little work on your part make this Slow-Cooker Chicken Casserole the pinnacle of comfort food.  It's a tried-and-true recipe that uses your slow cooker to do all the work, giving you a tasty, filling supper that the whole family will enjoy.  Ideal for a comfortable weekend meal or hectic weeknights.

Ingredients:
1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
1 large yellow onion, finely diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 cup frozen peas
2 cups chicken broth, low sodium
1 cup heavy cream (or half-and-half for a lighter version)
¼ cup all-purpose flour
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Necessary Utensils:
6-Quart or Larger Slow Cooker
Chef's Knife (A sharp one from Sharp Blades makes prepping veggies a breeze!)
Cutting Board
Measuring Cups and Spoons
Medium Mixing Bowl
Whisk

Cooking Time:
Prep Time: 20 minutes
Cook Time: 6-8 hours on Low or 3-4 hours on High
Total Time: 6 hours 20 minutes to 8 hours 20 minutes

Instructions for Preparation:
Get the veggies ready: 
Finely chop the onion, slice the celery and carrots, and mince the garlic using a sharp chef's knife.  Even cooking is ensured by consistent chopping.

Cover the chicken: 
Put the chicken cubes in a medium-sized basin.  Add a touch of salt and pepper and the ¼ cup of all-purpose flour.  Toss to coat every piece of chicken equally.  In order to thicken the sauce later, this step is essential.

Combine in Slow Cooker: 
Fill the slow cooker pot with the flour-coated chicken, diced onion, celery, carrots, and minced garlic.  Add the bay leaves, dried rosemary, and dried thyme.

Make the Sauce Base: 
Combine the heavy cream, tomato paste, and chicken broth in a separate basin or jug and whisk until smooth.  Evenly cover the chicken and veggies in the slow cooker with this mixture.

Slow Cook to Perfection: 
Gently mix everything together.  Put your slow cooker's lid on.  Cook on HIGH for 3–4 hours or LOW for 6–8 hours.  When the vegetables are mushy and the chicken is cooked through, the casserole is done.

Complete and Serve: 
Add the frozen peas about fifteen minutes before serving.  They can heat through as a result without being mushy.  Take out and throw away the bay leaves.  If necessary, taste and adjust the seasoning with additional salt and pepper.

Add a garnish and savour: 
Spoon heated casserole into bowls.  Add some freshly cut parsley as a garnish for a pop of colour and freshness.  Serve right away over rice to absorb the flavourful sauce, over mashed potatoes, or with crusty bread.

Nutritional Info (Per Serving)
Calories: 420
Carbs: 18g
Protein: 35g
Fat: 22g
Fiber: 3g
Sugar: 7g
Please note: Nutritional information is an estimate and may vary based on the specific ingredients you use.

Last Tip & Expert Advice: 
Before putting the flour-coated pieces in the slow cooker, sear them for one to two minutes on each side in a hot skillet with a little oil for an even deeper flavour.  This produces a lovely fond, or browned bits at the bottom of the pan, which you can add to the slow cooker and deglaze with a little chicken broth to enhance the whole dish.  This easy step makes your casserole even better!