Creamy Chicken Casserole

You can use either chicken breast or thigh for this recipe, both work well but thigh is usually cheaper. Again the use of condensed soup here gives a lovely creamy result! Adapt the veg & flavours to suit but crusty bread along side is essential in my opinion!


Serves 4   Approx 93p per serving


Prep time 10 minutes

Cooking time 8 hours on low setting (check your manual)



3 medium carrots, thickly sliced

2-3 medim leeks, sliced

2 skinless chicken breasts, chopped into chunks (or use 3-4 thighs)

1 tin condensed chicken soup

200ml water

1 tsp each of dried parsley & dried thyme

1/2 tsp mustard powder (optional)

2 chicken stock cubes

2 tbsp plain flour


salt & pepper





Mix the flour with the mustard powder, salt & pepper & place in a shallow dish or plastic bag. Add the flour & toss to coat.


Put the veg, chicken, herbs & crumbled stock cubes into the bowl of your slow cooker.






Pour over the water & stir in the soup.

Put the lid on & set it on low for 8 hours.


Serve with crusty bread.

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