Fresh filling food that will feed a crowd? This recipe! Chicken, stuffing and loads of homemade creamy sauce with plenty of mushrooms and leeks tucked in there for even more flavor. And don’t forget a huge handful of your favorite freshly chopped herbs to take the flavors over the top.
I kind of consider this to be a spring comfort food. All the freshness you want but plenty filling for all your hungriest eaters.
This was a perfect fit for my casserole crock but you could make it in any 4 quart or larger slow cooker.
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Get this casserole thrown together in your slow cooker and get your family gathered around the table for dinner!
- 1 1/2 pounds boneless skinless chicken thighs (cut into large bite sized pieces)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 pound leeks, washed well and sliced (about three leeks)
- 8 oz mushrooms halved
- 1/2 small onion diced
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1 cup chicken broth
- 1 cup heavy cream
- 14 oz bag cubed country style stuffing mix or homemade cubed bread crumbs if preferred
- 1/2 cup fresh shredded Parmesan cheese
- 1/2 cup fresh chopped herbs (I used rosemary, sage, thyme and parsley)
- Heat butter and olive oil in skillet over medium high heat
- Add chicken and cook 3-4 minutes on each side until lightly browned
- Remove from pan and set aside
- Add onions to skillet and saute for 2-3 minutes until they start to soften
Add mushrooms and leeks and continue to saute until slightly softened, about 4-5 minutes
- Add minced garlic and saute for an additional 1-2 minutes
- Sprinkle veggies with flour and stir to coat
- Slowly stir in lemon juice, broth and then cream and chicken and let simmer for 2-3 minutes
- Remove from heat
- Stir in stuffing, half of the cheese and fresh chopped herbs
- Transfer to slow cooker that has been sprayed with nonstick spray
- Top with remaining cheese
- Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked
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Cassie says
July 31, 2017 at 4:36 pmCan you make this as a freezer meal?
Jennifer says
August 5, 2017 at 9:05 pmyes, but here’s how I would do it for best results. Skip pre-cooking/browning and assemble everything except the stuffing and fresh herbs in a freezer bag. When ready to cook, thaw and add freezer bag to slow cooker and stir in stuffing at that time. It won’t get quite the same flavor as if you had browned it, but it will be a great time saver and will still be delicious!
TulsaJayhawk says
January 24, 2017 at 5:11 pmIt looks great, but I can’t find a way to print just the recipe.
Jennifer says
January 25, 2017 at 7:11 amThere is a print button right underneath the small picture in the recipe. I can be a little tricky to see on certain screens. If you can’t get it let me know.
Lindsay says
November 11, 2016 at 10:30 amThis was the first recipe I tried in my new casserole crock-pot and it was a big hit with my husband and 13 month old son! Can’t wait to try your other recipes. Thank you! 🙂
Jennifer says
November 11, 2016 at 8:24 pmYay!! Let me know what else you end up trying out!
Larcher says
May 29, 2016 at 3:39 pmMade this for dinner tonight, using leeks and fresh herbs from my garden. I used sour dough bread for the stuffing and cooked it on high for 3 hours. Super! Everyone loved it! It was over 30 degrees outside so it was nice to use my new casserole crock pot!
Amy @ Slow Cooker Gourmet says
May 30, 2016 at 11:49 amGarden fresh herbs and veggies are wonderful! So glad you enjoyed it!