If you’re after a no-fuss comfort meal for chilly days, this Slow Cooker Chicken and Bacon Casserole is quick to set up. It’s a hearty stew brimming with veggies, smothered in a creamy sauce, and topped with crispy bacon.

To make Chicken and Bacon Casserole in your slow cooker or crockpot, start by frying the bacon until crispy. Toss the chicken in flour, layer with chopped onions, celery, and carrots in the slow cooker, and pour a mixture of chicken stock and mustard over it. Cook on LOW for 6 hours or HIGH for 4 hours.

This recipe sticks to traditional roots but includes a twist with the bacon, adding a savory saltiness that complements the mild, creamy sauce wonderfully.

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Can I Use Bone-In Chicken for This Chicken and Bacon Casserole?

Absolutely, you can use bone-in chicken if that’s what you’ve got on hand. Just remember it might take a tad longer to cook through. The bonus is you’ll get even more flavor from those bones!

Slow Cooker Chicken and Bacon Casserole Ingredients

• 1 kg of chicken thighs, boneless and skinless
• 50 g of plain flour
• 2 large onions, peeled and chopped
• 3 sticks of celery, trimmed and chopped into small pieces
• 500 g of carrots, peeled and sliced
• 200 g of smoked bacon lardons
• 300 ml of chicken stock
• 2 tbsp of wholegrain mustard
• 2 tsp of dried thyme
• Salt and freshly ground black pepper to taste
• To serve: 4 tbsp of creme fraiche and 3 tbsp of chopped fresh flat-leaf parsley

How To Make Slow Cooker Chicken and Bacon Casserole

1. Start the Sizzle: Toss the bacon lardons into a frying pan or the bottom of your slow cooker pan, if it’s hob-safe. Cook them until they’re crispy and golden brown. That sizzle? That’s flavor getting ready!
2. Coat Your Chicken: While the bacon does its thing, grab a large bowl and toss the chicken thighs with the plain flour until they’re well-coated. This isn’t just for fun—it helps thicken the sauce later.
3. Layer Up: Once the bacon is cooked, add the chopped onions, celery, carrots, and the crispy bacon into your slow cooker. If you cooked the bacon in the slow cooker pan, just leave it in there and pile on the rest.
4. Top with Chicken: Place the flour-coated chicken on top of the vegetables in the slow cooker. This keeps them on top of the flavors, soaking everything up.
5. Pour and Season: Mix the chicken stock, wholegrain mustard, dried thyme, salt, and pepper together. Then, carefully pour it around the sides of the chicken in the slow cooker.
6. Cooking Time: Cover the slow cooker with the lid. Set it to HIGH and let it cook for 4 hours, or on LOW for at least 6 hours. Patience here—it’ll be worth it.
7. Finish and Serve: Stir in the creme fraiche and fresh chopped parsley right before serving. Give it a taste and add more salt and pepper if it feels right.

Recipe Tips

• Boost the Flavor: Let the bacon sizzle until it’s nice and crispy before adding it to the mix; this adds a smoky depth that really amps up the overall flavor of the casserole.
• Thicken the Sauce: If the sauce feels too thin, mix a tablespoon of cornstarch with equal parts water and stir it in during the last half hour of cooking to get that rich, clingy texture.
• Low and Slow is the Way to Go: Keep your slow cooker on LOW to let the flavors meld together like a well-rehearsed choir, making everything taste just right.
• Freshen It Up: Sprinkle freshly chopped parsley or thyme over the casserole before serving to introduce a burst of freshness that cuts through the rich flavors.

Recipe Variations

• Vegetarian Version: Replace the chicken with chunks of portobello mushrooms and switch to vegetable stock for a plant-based version that still packs a hearty punch.
• Crunchy Top: Add a layer of crispy croutons on top before serving; they’ll soak up some of the juices and add a satisfying crunch to your bite.
• Different Protein: Try swapping the chicken for turkey or duck legs to explore new depths of flavor that make the casserole feel like a whole new dish.
• Spice It Up: Mix in some chili flakes or a finely diced jalapeño to the casserole for a spicy kick that makes the dish even more exciting.

What To Serve With Chicken and Bacon Casserole

Serve your Chicken and Bacon Casserole with roasted Brussels sprouts tossed in balsamic glaze, Dim Sims, spicy sautéed kale with lemon zest, sweet potato gratin, and Beetroot Risotto.

You can also pair it with rosemary focaccia, Bacon And Onion Pudding, or roasted beet and goat cheese salad for a unique twist.

How To Store Leftover Chicken and Bacon Casserole

In The Fridge:

Place any leftover Chicken and Bacon Casserole in an airtight container; it will keep for up to 3 days. Make sure it cools to room temperature before refrigerating to maintain the best quality and safety.

In The Freezer:

This casserole can be frozen, though the texture of the vegetables may change slightly upon thawing. Freeze in covered airtight containers or heavy-duty freezer bags for up to 2 months. Label with the freezing date to track freshness.

How To Reheat Leftover Chicken and Bacon Casserole

To reheat your leftover Chicken and Bacon Casserole, preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish, cover with foil to prevent drying out, and heat for about 20 minutes or until hot throughout.

For a quick reheat, microwave single servings for 2-3 minutes on high.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Mushroom Casserole
• Slow Cooker Sausage and Baked Bean Casserole
• Slow Cooker Chicken and Leek Casserole