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Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole

gold plate filled with chicken casserole with knife on side; green bowl with salad mix and bunch of fresh herbs in background 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.

overhead view of chicken casserole on gold plate with knife on sideI kind of consider this to be a spring comfort food. All the freshness you want but plenty filling for all your hungriest eaters.

white slow cooker casserole filled with chicken casserole; hand with wooden spoon in casseroleThis was a perfect fit for my casserole crock but you could make it in any 4 quart or larger slow cooker.

overhead view of chicken casserole on gold plate with knife on sideGet this casserole thrown together in your slow cooker and get your family gathered around the table for dinner!

gold plate filled with chicken casserole with knife on side; green bowl with salad mix and bunch of fresh herbs in background

Slow Cooker Fresh Herb Chicken Casserole

Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole

Jennifer Draper
Fresh filling food that will feed a crowd? This Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole! Chicken, stuffing and loads of homemade creamy sauce with plenty of mushrooms and leeks tucked in there for even more flavor.
3.59 from 17 votes
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 496 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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

Nutrition

Calories: 496kcalCarbohydrates: 45gProtein: 26gFat: 22gSaturated Fat: 11gCholesterol: 133mgSodium: 923mgPotassium: 523mgFiber: 2gSugar: 5gVitamin A: 875IUVitamin C: 4.9mgCalcium: 180mgIron: 3.7mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

gold plate filled with chicken casserole with knife on side; green bowl with salad mix and bunch of fresh herbs in background

12 Comments

    1. Yes you can reheat on a reduced power in the microwave and you could add a splash of broth to keep it from getting dry. If using dried herbs, reduce them to about 2 teaspoons.

    1. yes, 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!

    1. There 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.

  1. 5 stars
    This 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! 🙂

  2. 5 stars
    Made 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!

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