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Air Fryer Chicken Tikka Traybake

Sarah Rossi — Mon, 20 May 2024 09:30:00 +0000

This quick and easy Air Fryer Chicken Tikka Tray Bake is a delicious and ultra simple lunch or dinner for the whole family.

This Air Fryer Chicken Tikka Traybake is so easy and delicious. It makes a whole meal for a family of 4 without the need for more pans or the oven.

Simply add a few easy sides like microwave rice or some naans or flatbreads, open a few dips and poppadoms, and you have a real shortcut winner to serve.

MOre easy Air Fryer Recipes…

Air Fryer

Air Fryer Mexican Chicken Traybake

Air Fryer

Air Fryer Cajun Chicken Traybake

Chicken

Tandoori Chicken {Air Fryer, Grill, Oven & BBQ}

Air Fryer

Air Fryer Spanish Chicken Traybake

Why you’ll love this Air Fryer Chicken Tikka recipe

Only 5 ingredients

Low effort preparation

Great for meal prep

Sarah’s Notes

This air fryer recipe works so well because tikka is originally a dish that is served dry, with chunks of marinated boneless meat or paneer being cooked in a clay tandoor oven.

Cooking it in our new favourite kitchen gadget recreates this slightly.

We have used a tikka paste here to keep the recipe very accessible, of course you could make your own curry paste if you prefer.

Air fryer Chicken Tikka Ingredients Notes

Chicken breast – Dice about 4 chicken breasts, skinless and boneless.
Veggies – We’ve used tomatoes and peppers here but feel free to substitute whatever you prefer that cooks in a similar time.
Tikka paste – I use Patak’s but use your preferred brand but remember to adjust the amount you use according to the pack instructions as they do vary.

How to make Air Fryer Chicken Tikka

1. Put all ingredients into your air fryer and mix until coated. Cook as per the recipe below.

2. Shake vigorously halfway through cooking.

More tikka STYLE recipes you’ll love…

Under 30 minutes

Tasty Chicken Tikka Burgers {20 Minute Dinner}

Under 30 minutes

Easy Paneer Tikka {For Grill, Oven or BBQ}

Slow Cooker Chicken

Slow Cooker Chicken Tikka Masala {SO EASY!}

Curry

Easy Chicken Curry {Quick & Healthy}

Substitutions

To make vegetarian – You can swap the chicken for a vegetarian/vegan protein option too, adjust your cook times as required
Chicken thighs – You can use boneless, skinless thighs instead of breast if you prefer, but bear in mind they will take a little longer to cook. Cut them small and adjust the cooking time to until they’re cooked through
Vegetables – Feel free to add any others of your choice

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.

In the freezer This is fine to freeze. Wait until cooled then portion up and freeze. Defrost thoroughly before reheating.

Recipe Tips

No air fryer, no problem…

You can cook this in the oven instead at 200℃ for the same amount of time.⁠

My air fryer

The one in these photos is a Russell Hobbs XXL one.

I’ve tested 3 air fryers now, and while I’m not saying that this one is THE BEST EVER, I’m really happy with it. It’s easy to fit in the dishwasher, not too expensive and has a basket large enough for 4 people.

Timing

I cook this in my air fryer for 23 minutes, but the exact number of minutes it takes will depend on your machine, the size of your chicken chunks and whether you’re using breast or thigh meat.

Check it after 20 minutes to gauge whether it needs a little longer.

FAQs

What is tikka paste?

It’s a curry paste that’s made up of a number of spices to get a particular blend that’s unique to the tikka flavour.

You could make your own paste if you prefer.

Can I use tikka powder instead?

Yes. Just replace it with the recommended portion per serving of the tikka spice blend you have (usually about 1 tsp per serving) and then mix with the oil in the recipe before stirring into the mixture.

Can I use any curry paste?

Yes. I usually use Patak’s Tikka Masala but you can use another flavour, such as Madras or Rogan Josh, or another brand entirely.

Just make sure you adjust the amount you use according to the pack instructions (ie the portion size recommended per serving).

Can I make this ahead of time?

Yes! When it’s cool, pack it into fridge containers and store for up to 3 days. Reheat until piping hot throughout in the microwave (or eat cold).
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You can also freeze this. Defrost it thoroughly first and then reheat.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Air Fryer Chicken Tikka Traybake

This Air Fryer Chicken Tikka Traybake is a quick, easy and healthy meal that’s ready in about 20 minutes. Tender chicken in a gently spicy tikka marinade with green peppers, onions and juicy tomatoes… it’s mouthwateringly delicious too!

Course Main Course

Cuisine Indian

Prep Time 2

Cook Time 23

Total Time 25

Servings

Calories 304kcal

Author Sarah Rossi

Ingredients

650 g Chicken breast Approx 4 breasts, cut into bite-sized pieces
4 Salad tomatoes Quartered
1 Onion Cut into chunks
2 Green peppers Deseeded and cubed
150g Tikka paste See notes
1 tbsp Sunflower oil
1/2 tsp Salt

Instructions

Put all ingredients into your air fryer, stir well to coat and cook on 200℃ for 23 mins.
Shake vigorously halfway through cooking.

Notes

To cook in the oven instead: You can cook this in the oven at 200C for the same amount of time

Serving suggestions: Microwave rice, flatbreads, wraps or pittas, salad

Tikka paste: I use Patak’s but use your preferred brand but remember to adjust the amount you use according to the pack instructions as they do vary. If you want to swap it for tikka powder instead, use the equivalent per serving as your paste (usually about 1tsp)

Vegetarian option: You can swap the chicken for a vegetarian/vegan protein too, but adjust your cook times as required

Chicken: You can use thighs instead of breast if you prefer, but bear in mind they will take a little longer to cook. Cut them small and adjust the cooking time to until they’re cooked through

Make ahead for prepped lunches: When cool, pack it into fridge containers and store for up to 3 days. Reheat until piping hot throughout in the microwave (or eat cold). You can also freeze. Defrost it thoroughly first and then reheat

Nutrition

The post Air Fryer Chicken Tikka Traybake appeared first on Taming Twins.

White Chocolate Cheesecake {NO BAKE Recipe}

Sarah Rossi — Thu, 23 Nov 2023 10:30:00 +0000

This White Chocolate Cheesecake recipe is a winner every time. So easy, NO BAKE and deliciously creamy, with a crumbly biscuit base – it’s foolproof!

White Chocolate Cheesecake on a plate with cream and chunks of white chocolate on top… this really is a showstopper of dessert, BUT it’s so easy to make.

I promise you can do this, even if you’re a total baking beginner (or a no-bake beginner, because this beauty doesn’t even go in the oven.)

I would like to confess that I never ever liked cheesecake until I came up with my version of a No Bake Cheesecake a few years ago. Everything changed then!

I realised it was so different to the usual BAKED cheesecakes I’d eaten before. Instead they could be light, fluffy, creamy and – bonus – very easy to make.

Moral of the story, cheesecake-phobic people… come and embrace this dreamy dessert and thank me later for the joy in your life!

Why you’ll love this White Chocolate Cheesecake recipe

Simple with only 5 ingredients!

Really quick to pull together

Everyone LOVES this classic

About my Cheesecakes

In case you don’t already know… Are cheesecakes really made with real cheese? Yes. Do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.

What’s more, you can adapt them to almost any occasion or flavour preference. Need an Easter offering? Try my No Bake Mini Egg Cheesecake.

Want a Christmas delight to wow your guests? Go for my No Bake Baileys Cheesecake.

For any other occasion, choose from one of my MANY no-bake options of:

I told you there were a lot!

Ingredients to make a No Bake Chocolate Cheesecake

Butter – I use unsalted butter for this and just melt it quickly in a mug in the microwave.
Gingernut biscuits – These work really well in this recipe to give an added flavour. You could use another type of ginger biscuit, digestive biscuit, or graham crackers if you’re in the USA. (You may need slightly more butter if you change the biscuit you use).
Cream cheese – I like to use Philadelphia brand cream cheese for this recipe. I drain off any liquid before using. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Be sure to always use full fat cream cheese.
Double cream
White chocolate – I used my favourite Callebaut chocolate for this recipe. This chocolate is just amazing, it melts so well and really makes a difference to any recipe. When you buy it in bulk (1kg bags at a time) from Amazon it works out to about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference. I do like a chunk of chocolate on top though!

What else I used

Cake tin – This recipe is for a 7″ tin which is also DEEP (not a standard-depth sandwich cake tin or it may overflow). You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin as it is a great size and very easy to use.
Vegetable peeler – I use this one to ‘grate’ a bar of white chocolate to decorate. Really quick and effective and no grating your fingers by accident.
Disposable piping bag – I know, I know. These are not great for the environment, but using reusable bags takes so much detergent to get them clean. I’m honestly not sure of the best option so I’m still with these ones at the moment.
Piping nozzle – I use this piping nozzle all the time. It’s a great all rounder.

How to make a White Chocolate Cheesecake

1. Crush the biscuits with a rolling pin or food processor. Mix with the melted butter and press into your tin.

2. Press the biscuit mixture into your tin to make a base.

3. Combine the cream, cream cheese and melted white chocolate.

4. Whip the ingredients together until they form soft peaks.

5. Smooth on top of the biscuit, flatten and chill.

6. Remove from the tin and pipe on the remaining cream and decorate.

Storing

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can White Chocolate Cheesecake be frozen?

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

Recipe Tips

Consistency

The consistency of the cheesecake should be sliceable but not solid. Something like room temperature butter (it will give a little quiver if you wobble it gently).

If it won’t set

If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.

Melting your chocolate

Melt your white chocolate by breaking into chunks and microwaving for 30 seconds at a time (no more!) and stirring well in between.

It will probably only take 1.5 minutes in total. If the melted white chocolate seizes (i.e. goes too thick), add a small amount of vegetable oil and keep stirring until it returns to the correct consistency.

MOST IMPORTANT TOP TIP: Room temperature

Be sure to let your white chocolate come TOTALLY to room temperature before adding to your mixture. This means almost cold while still runny.

This is really important, as if it’s too warm it will form clumps as soon as it hits the cold cream. To avoid this even further, try to bring the cream and cream cheese to room temperature before using too.

Generally cream whisks much more easily at fridge temperature, but here it is inclined to ‘clump’ with the chocolate if it’s too cold.

Cheesecake FAQs

How do I get the cheesecake out of the tin?

Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.

Once it’s out of the tin, it will start to lose its shape a little, so I like to do this no more than 3 hours before serving it. Keep it uncovered in the fridge on a plate or serving platter. You can decorate then or just before serving.

What kind of biscuit should I use for cheesecake crust?

For this recipe I use gingernuts because they work really well and add the right kind of flavour. But I don’t always use these in my cheesecakes. Digestives are always a winner for the crust, and if you’re in the USA, graham crackers would work.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

White Chocolate Cheesecake {NO BAKE Recipe}

This easy No Bake White Chocolate Cheesecake recipe is a winner every time. Simple to make and deliciously creamy, with a crumbly biscuit base – it is foolproof!

Course Dessert

Cuisine Family Food

Prep Time 10

Chilling Time 3

Total Time 3 10

Servings

Calories 463kcal

Author Sarah Rossi

Ingredients

175 g Ginger biscuits
75 g Butter
400 ml Double cream
400 g Full fat cream cheese
300 g White chocolate Melted and then cooled to room temperature

To decorate:

200 ml Double cream
200 g White chocolate 12 chunks and the remainder grated

Metric – Imperial

Instructions

About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7″ tin.
Whip together the double cream, cream cheese and melted ROOM TEMPERATURE white chocolate until fully combined.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Chill for 3 hours or, even better, overnight.
Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.

Notes

Room temperature: Be SURE to let your melted white chocolate come TOTALLY to room temperature before adding to your mixture. This means, almost cold while still runny. This is really important, as if it’s too warm, it will form clumps as soon as it hits the cold cream.

Cream cheese: Try to bring the cream and cream cheese to room temperature before using too. Full fat Philadelphia is by far the best for this job.

Removing the cheesecake from the tin: Run around the outside of the tin with a warm knife to easily remove the cheesecake.

Decorating: To decorate, save 12 chunks of chocolate and grate the rest. Sprinkle the grated chocolate on top, then pipe 12 swirls and top with the chunks.

Consistency: The consistency of the cheesecake should be sliceable but not solid. Something like room temperature butter (it will give a little quiver if you wobble it gently).

If too runny: If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.

Nutrition

This recipe was originally published on May 15, 2019 and updated with method changes and tips on November 23, 2023.

The post White Chocolate Cheesecake {NO BAKE Recipe} appeared first on Taming Twins.

Slow Cooker Dump Bags {Freeze and Go Meals}

Sarah Rossi — Tue, 06 Sep 2022 09:30:43 +0000

Ready for your new favourite time saving dinner shortcut? Meet these Slow Cooker Dump Bags. These are recipes that can be prepped in minutes and then frozen, uncooked, until you need them.

You know I am a HUGE fan of slow cooker recipes that can be just popped straight into the slow cooker with NO browning first, but what if we prepped these in advance too for convenience that’s on another level?

Yes it’s possible! Here are some of my favourite recipes – made into… DUMP BAGS!

What is a ‘dump bag’?

I know, I know. The name is not my favourite word BUT it does describe what these do on the tin.

A dump bag is where you prepare all (or most) of the ingredients for a slow cooker meal, then:

Put it into a freezer container.
Label and freeze until you want to cook it.
Defrost thoroughly, dump in the slow cooker (get it?) and cook according to the usual instructions.

That’s it. Dinner is done!

What’s the benefit of meal prepping like this?

Use days when you do have a tiny bit of spare time to help you on days that you don’t.

Helps with bulk-buying ingredients (meat, for example, is often cheaper in bulk).

Doubling up your prep means double dinners, in less than double the time. (I usually make at least x2 of each recipe.)

Do you have to defrost the food before cooking it in the slow cooker?

The short answer is yes. It is always recommended for dishes containing meat.

There’s a really useful article of tips here in the Guardian: Defrost and Dump.

Allow the bags to defrost totally before adding to the slow cooker.
Be sure to defrost them in the fridge. This will be slower but is the food safety recommendation.
The time they take to defrost will depend a lot on the shape of the container you are using to freeze. If you can freeze in thin bags (see my notes re: bags further down) they will defrost much quicker.
As a rule, my reusable bags take over 24 hours to defrost in the fridge. So if I want it for dinner on Tuesday night, I’d need to take it out of the freezer on Sunday night to be sure, and then cook it in the slow cooker on Tuesday morning. So about 36 hours.

Again, these timings will depend highly on what shape of container you use. Flatter bags will defrost MUCH quicker.

Which bags or containers are the best to use?

Without doubt, for convenience, single-use plastic bags are the best option. You can lay them flat in the freezer and they freeze in a thin shape so they defrost quickly.

But who wants to be buying single-use plastic these days? Luckily the ones below say they can be reused more than once – hurrah!

Bag Holder (SO useful for easy, mess free filling!)

This is the bag holder that you may have seen me using in recent videos. I LOVE this. It’s so so helpful if you’re planning on making Dump Bags, or freezing cooked leftovers in bags.

Premium Quality Freezer Labels

These labels are 100% the best I have found. They are the only ones I’ve used that don’t fall off in the freezer. Just make sure that the bag is totally dry before you stick them on.

Premium 4.55l Plastic Bags Heavy Duty

UPDATE (20 Feb 2023)

I have tried these recently and am a fan! They can be squashed very flat so:

They lay neatly in the freezer
They freeze quickly
Most importantly, they defrost quickly

Morphy Richards Sear and Stew 3.5l Slow Cooker

This is the slow cooker I always use and I cannot recommend enough.

It’s so light and easy to handle, the pot can also be used on the hob AND it’s great value.

Some final tips

Before you set aside time to prepare your dump bags, make sure you have freezer space!

Have bags and labels ready.

If you need a shopping list, you can adjust the recipe ingredients needed for portion sizes on every recipe here:

The Dump Bag Recipes

4.99 from 211 votes

1. Slow Cooker Chicken Tikka Masala

This is a classic fakeaway.

To prepare this as a dump bag:

Add all ingredients apart from the garam masala, mango chutney and crème fraîche. Defrost and cook as per the rest of the instructions.

Note: You may find that some water come out of this as it defrosts. Be sure to defrost the bag in a big bowl in the fridge and add the contents of the bag INCLUDING THE WATER to the slow cooker. Give everything a good mix to recombine as it cooks.

Click here for the full recipe

5 from 52 votes

2. Beef Goulash

Simple to prep ahead of time, this Beef Goulashis rich, hearty and comforting – perfect for an easy midweek meal for the whole family.

To prepare this as a dump bag:

Add all ingredients to the bag APART FROM the peppers. Defrost and cook as per instructions (adding the peppers at the end of the cooking time).

Click here for the full recipe

4.95 from 147 votes

3. Slow Cooker Sweet Potato & Peanut Butter Stew

This Sweet Potato & Peanut Butter Vegan Stew is comforting, creamy and totally delicious.

To prepare this as a dump bag:

Add all ingredients to the bag. Defrost and cook as per instructions.

Click here for the full recipe

5 from 144 votes

4. Sweet and Sour Chicken

Replicate a takeaway favourite at home by trying this delicious Sweet and Sour Chicken in the slow cooker. Perfect for weekends or entertaining.

To prepare this as a dump bag:

Add all ingredients apart from the pineapple, cornflour, dark brown sugar and peppers to the bag. Defrost, add the pineapple juice from a can and cook and finish as per the rest of the instructions.

Click here for the full recipe

4.94 from 529 votes

5. Slow Cooker Beef Curry

This Slow Cooker Beef Curry is mixed up in just 5 minutes. A tasty ‘fakeaway’, light and healthy.

To prepare this as a dump bag:

Add all ingredients apart from the spinach, mango chutney and garam masala to the bag. Defrost and cook as per the rest of the instructions.

Click here for the full recipe

4.98 from 342 votes

6. Slow Cooker Honey Garlic Chicken

This recipe cooks up a sticky, Asian-style sauce and tender meat.

To prepare this as a dump bag:

Add all ingredients apart from the cornflour to the bag. Defrost and cook as per instructions.

Click here for the full recipe

5 from 102 votes

7. Slow Cooker Chicken & Chorizo Stew

This Chicken and Chorizo Stew is the ideal midweek meal. Throw everything into the Slow Cooker in the morning, and a Spanish style casserole is waiting when you get home.

To prepare this as a dump bag:

Add all ingredients apart from the peppers and olives to the bag. Defrost and cook as per instructions.

Click here for the full recipe

4.98 from 193 votes

8. Slow Cooker Chilli Con Carne

This Slow Cooker Chilli allows us to make this homemade favourite easily and without needing to brown the meat first.

How to prepare this as a dump bag:

Add all the ingredients apart from the chocolate, kidney beans and green pepper to the bag. Defrost and cook as per the rest of the instructions, adding the additional ingredients.

Click here for the full recipe

5 from 56 votes

9. Slow Cooker Cream of Vegetable Soup

As far as soup recipes go, this one is as easy as it is delicious. It's also hearty and healthy, creamy and low cost. Bonus!

To prepare this as a dump bag:

Put all of the peeled and chopped vegetables in a bag and freeze. Add water and stock and finish as per the recipe.

It's worth noting, as this is vegetarian, you DO NOT need to defrost before adding to your slow cooker – win!

Click here for the full recipe

4.93 from 791 votes

10. Slow Cooker Chicken Curry

This healthy Slow Cooker Chicken Curry is SO incredibly easy. No browning, no preparation. Just leave it to bubble away.

To prepare this as a dump bag:

Add all ingredients apart from the Garam Masala to the bag. Defrost and cook as per instructions.

Click here for the full recipe

4.97 from 245 votes

11. Slow Cooker Bolognese

This Slow Cooker Bolognese recipe is so easy, no browning needed. Perfect to top spaghetti or use in lasagne.

To prepare this as a dump bag:

Add all ingredients apart from the Worcester sauce and basil to the bag. Defrost and cook as per the rest of the instructions.

Click here for the full recipe

4.97 from 26 votes

12. Slow Cooker Easy Vegetable Curry

This super easy, nutrient rich and flavour packed Slow Cooker Vegetable Curry takes just a few minutes to prepare and you have a delicious vegan dish a few hours later that’s perfect for the whole family.

To prepare this as a dump bag:

Add all ingredients apart from the garam masala to the bag. Defrost and cook as per the rest of the instructions.

Click here for the full recipe

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

The post Slow Cooker Dump Bags {Freeze and Go Meals} appeared first on Taming Twins.

Slow Cooker Chicken Casserole {with Crispy Bacon}

Sarah Rossi — Fri, 08 Nov 2019 09:00:01 +0000

Looking for cold weather comfort food without the faff? This Slow Cooker Chicken Casserole recipe is so quick to prepare.

The stew is packed with vegetables and in a delicious creamy sauce with crispy bacon bits. Cosiness in a bowl!

Who doesn’t need a good old Chicken Casserole recipe as their go-to for when the week calls for it? As slow cooker chicken recipes go, this one just might become your new favourite winter warmer for when those nights draw in (although, let’s face it, slow cookers are perfect for any time of year).

This version is traditional and simple, albeit with a few tweaks to make it that bit EXTRA. The bacon bits give off a delicious salty flavour to offset the light, creaminess of the sauce.

We don’t even have to brown the chicken with this one, which means throw-it-all-in perfection on those busy days.

It’s full of goodness and freezes really well too, making it great as a make-ahead batch cook dinner.

Why you’ll love this Chicken Casserole recipe

⭐️ It’s packed with vegetables and a light but creamy sauce

⭐️ Hardly any preparation, no need to brown the chicken

⭐️ Freezes brilliantly, cook once, eat twice!

About This recipe

What we’ve come to know as traditional chicken casseroles are recipes that date back centuries and were designed to make ingredients such as meat and vegetables go further.

Countries all over the world have their own versions of stews and casseroles, from Coq au Vin to Chicken Cacciatore, Chicken Tagine to Hungarian Chicken Paprikash.

This recipe lends itself perfectly to our collection of slow cooker favourites as it has a distinct British style to it – and we love our home classics when it’s cold outside!

Serve it up with Colcannon mashed potato or some simple roast potatoes.

Slow Cooker Chicken Casserole Ingredients Notes

Chicken thighs – These should be boneless and skinless. You could use chicken breast in this recipe, but it won’t be as tender or shred when cooked in the same way
Bacon lardons – These are optional (as you need to fry them before adding, so it is another step in your prep) BUT using smoked bacon pieces adds SO much flavour and a little extra texture too
Onions – Fresh or pre-prepared from the freezer is fine. (I’m always after a shortcut!)
Carrots – I used mini Chantenay carrots, because – no peeling, they look super cute and I like saying the word CHANTENAY! You can use regular peeled carrots if you prefer. Just cut them into big chunks
Celery – Even if you hate celery raw, it’s a really good idea to use it here as it adds lots of depth of flavour to the sauce. Chop quite small
Stock – I like Marigold vegetable stock powder
Mustard – Wholegrain works well as it adds an extra texture and makes the sauce look pretty. A little Dijon/French mustard is fine if you don’t have wholegrain. Please do add this as it really enhances the flavour
Dried thyme – Make sure this isn’t from a pack that’s been open at the back of the cupboard for years as it really loses its flavour!

How to make Slow Cooker Chicken Casserole

Fry the bacon lardons until crispy in a small frying pan or in your slow cooker if it’s suitable for the hob.
Put the bacon, onions, celery and carrots into the slow cooker, then sit the flour-coated chicken on top.
Mix together the stock, mustard, thyme and salt and pepper and pour into the slow cooker around the sides.
Cook on HIGH for 4 hours or LOW for at least 6. Stir through creme fraiche and parsley before serving.

Substitutions

Carrots – I used baby carrots whole, but you can just use regular carrots peeled and chopped into large chunks if you prefer. You can add other suitable vegetables of your choice, but be careful not to overcook anything that’s not a root veg

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

In the freezer This easy Chicken Casserole is perfect for batch cooking or freezing leftovers. When completely cooled, pop what’s left into freezer-safe containers (like these containers on Amazon which I LOVE for this purpose).

Top tips

How to thicken Slow Cooker Chicken Casserole

This should be the right consistency if you’ve followed the recipe, however it is too runny, make up a simple ‘slurry’. This is a trick to thicken the sauce without ending up with floury lumps.

First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce.

If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!

FAQ

More slow cooker casseroles…

Slow Cooker

Slow Cooker Chicken and Chorizo Stew

Slow Cooker

Sweet Potato & Peanut Butter Vegan Stew {Slow Cooker Recipe}

Slow Cooker Beef

Slow Cooker Beef Stew {with Rich Gravy}

Slow Cooker

Slow Cooker Sausage Casserole {EASY Recipe}

Slow Cooker Beef

Beef Stifado {Slow Cooker or Oven}

Slow Cooker

Easy Campfire Stew {Slow Cooker Recipe}

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Slow Cooker Chicken Casserole {with Crispy Bacon}

This Slow Cooker Chicken Casserole recipe is so quick to prepare. The stew is packed with vegetables and in a delicious creamy sauce with crispy bacon bits. Cosiness in a bowl!

Course Main Course

Cuisine Family Food

Prep Time 15

Cook Time 4

Total Time 4 15

Servings People

Calories 854kcal

Author Sarah Rossi

Ingredients

For the Slow Cook:

1 kg Chicken thighs Boneless and skinless
50 g Plain flour
2 Onions Large, peeled and chopped
3 Sticks Celery Trimmed and chopped into small pieces
500 g Carrots See notes
200 g Smoked bacon lardons See notes
300 ml Chicken stock
2 tbsp Wholegrain mustard
2 tsp Dried thyme See notes
Salt and freshly ground black pepper

To Serve:

4 tbsp Creme fraiche
3 tbsp Chopped fresh flat leaf parsley
Salt and freshly ground black pepper

Metric – Imperial

Instructions

Fry your bacon lardons either in a small frying pan, or in the bottom of your slow cooker pan if it can be used on the hob. Let them go crispy and golden brown.
Meanwhile, put your chicken thighs in a large bowl and coat thoroughly in the flour.
When the bacon has finished cooking, put the onions, celery, carrots and bacon pieces into your slow cooker (or leave the bacon pieces in that pan if they've been cooking in there).
Sit the flour rolled chicken pieces on top of the vegetables in the slow cooker.
Mix the stock, mustard, thyme and salt and pepper and pour into the slow cooker, around the side of the chicken.
Put the lid on and cook on HIGH for 4 hours or LOW for at least 6 hours.
When you're ready to serve, add the creme fraiche and the chopped parsley. Check for seasoning and add more salt and pepper if needed.

Notes

Carrots: I used baby carrots whole, but you can just use regular carrots peeled and chopped into large chunks if you prefer

Bacon lardons: You don’t NEED to add these if you don’t want to add the step of pre-frying them, HOWEVER, I think they really add a lot of flavour. They do need to be fried before adding to make them crispy

Lardons are basically fat chunks of bacon, you can buy them in packs cut to that size, which adds lovely textured chunks. Or you can just use smoked bacon cut into chunks

When you fry these, they won’t need any oil as the fat will render out. I like to add the fat juices from the pan along with the bacon pieces as they add more flavour

Thyme: I actually use 2 TABLESPOONS of dried thyme as I find slow cooker casseroles can sometimes be a little bland as they don’t reduce while cooking so you need to make adjustments to use more flavourings than you normally would. I’ve reduced the amount in the recipe as I know that might not be to everyone’s taste. Use more if like me your tastebuds need a lot for them to pack a punch!

How to thicken: If it’s a little runny, add cornflour to a small bowl, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce

Nutrition

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