The casserole has a lovely creamy sauce that is full of flavor thanks to the wonderful range of ingredients. The chicken will cook until it is tender, just like the potato and carrots. It is the perfect dish to start cooking early in the day so that it is ready for dinner.
You will be surprised how many people can be fed with just one batch of this delicious casserole. I found out that I was able to feed about six or eight people, but you can probably feed more if you have some tasty side dishes for the casserole.
1kg (2.2 lb) of chicken legs, cut into cubes
200g (7 oz) crispy bacon, cut into cubes
200g (7 oz) mushrooms, sliced
1 onion, diced
1 teaspoon garlic, crushed
2 large potatoes, cut into pieces
2 carrots, cut into pieces
1 teaspoon of thyme
1 tablespoon of tomato paste
250 ml of chicken broth
250ml (8.5 fl oz) of heavy cream
2 tablespoons of cornstarch
3 tablespoons of water
Add the chicken, bacon, mushrooms, onion, garlic, potatoes, carrot, thyme, tomato paste and chicken broth to the slow cooker. Gently stir the ingredients.
Simmer for 6-8 hours.
Mix the water with the cornstarch. Gently stir the cornstarch mixture into the crock pot along with the cream.
Cook over high heat for 15 minutes or until thickened.
Serve and enjoy.
If you want to reduce the list of ingredients, you can leave the potatoes out of the recipe. The result will still be delicious and full of flavour. Of course, I may not feed as many people.
Some celery cubes are an excellent addition to this slow-cooked chicken and bacon casserole. Still, it’s not necessary for a tasty dish.
You can use other chicken cuts like chopsticks or chicken breasts. I prefer to use chicken thigh because I find that they cook better in a slow cooker.
Always add cream at the end of cooking as it has a high chance of breaking.
The bacon doesn’t have to be crispy, but I strongly recommend precooking it.