Slow Cooker Fresh Herb Chicken Casserole

Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole

Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 8 servings
Calories 496kcal
Author Jennifer Draper


  • 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


Calories: 496kcal | Carbohydrates: 45g | Protein: 26g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 133mg | Sodium: 923mg | Potassium: 523mg | Fiber: 2g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 4.9mg | Calcium: 180mg | Iron: 3.7mg