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Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole
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.
Course Main Course
Cuisine American
Prep Time 25 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 25 minutes minutes
Servings 8 servings
Calories 496 kcal
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: 496 kcal | Carbohydrates: 45 g | Protein: 26 g | Fat: 22 g | Saturated Fat: 11 g | Cholesterol: 133 mg | Sodium: 923 mg | Potassium: 523 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 875 IU | Vitamin C: 4.9 mg | Calcium: 180 mg | Iron: 3.7 mg