Easy, delicious, and fun to make, this Chicken and Leek Casserole is a must-try, all you need is chicken thighs, cooking oil, carrots, leeks, garlic, and butter.

To make Chicken and Leek Casserole in your slow cooker or crockpot, simply brown the chicken, layer the vegetables, and cook on low for 6 hours.

What are you waiting for? Grab these simple ingredients and get your slow cooker going. You’re in for a delightful meal that feels like a hug in a bowl.

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Can I Use Boneless Chicken in This Casserole?

Yes, you can use boneless chicken thighs or breasts if you prefer. Keep in mind that boneless chicken may cook faster, so adjust the cooking time accordingly. This might prevent the chicken from becoming too dry.

Slow Cooker Chicken and Leek Casserole Ingredients

• 2 1/2 lbs of chicken thighs (approximately 5 thighs)
• 2 tbsp of cooking oil
• 5 carrots, peeled and cut into thirds
• 3 leeks, sliced (rinse after slicing if sandy)
• 2 tsp of minced garlic cloves
• 1/2 tsp of salt
• 1/4 tsp of pepper
• 1/4 cup of melted salted butter

How To Make Slow Cooker Chicken and Leek Casserole

1. Prepare the pan: Place a medium-sized pan over medium-high heat on the stove and add the cooking oil once it’s hot.
2. Brown the chicken: Carefully brown each chicken thigh on both sides to ensure even cooking, then remove from the heat.
3. Layer the slow cooker: Place the carrots and half of the leeks at the bottom of the slow cooker, creating a flavorful base.
4. Arrange the chicken: Position the browned chicken thighs over the vegetables in the slow cooker, ensuring they are evenly spaced.
5. Season the dish: Evenly sprinkle the salt, pepper, and minced garlic over the chicken and vegetables in the slow cooker.
6. Add remaining leeks and butter: Distribute the remaining sliced leeks over the chicken and drizzle the melted butter evenly across the top.
7. Cook: Secure the lid and cook on LOW for 6 hours, making sure not to open the lid during the cooking process to preserve moisture.
8. Serve: Accompany the tender chicken and vegetables with either mashed potatoes or rice, generously spooning the sauce from the slow cooker over the top.

Is It Necessary To Brown The Chicken Before Slow Cooking?

Browning the chicken before adding it to the slow cooker is not mandatory, but it is highly recommended. This step enhances the flavor and appearance of the dish by caramelizing the surface of the chicken.

Recipe Tips

• Prep in advance: To save time, you can chop the carrots and leeks the night before and store them in the fridge until you’re ready to cook.
• Enhance flavor: Try browning the leeks along with the chicken to deepen the flavors in the casserole; this extra step adds a savory richness.
• Monitor cooking time: If your slow cooker tends to cook faster, check the chicken after 5 hours to prevent it from drying out.
• Thicken the sauce: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the casserole during the last 30 minutes of cooking.
• Herb variations: Adding fresh thyme or rosemary sprigs on top before cooking can introduce a delightful herbal note to the casserole.

Recipe Variations

• Spicy twist: Add a teaspoon of crushed red pepper flakes when adding the garlic to introduce a subtle heat that contrasts nicely with the mild flavors of the leek and chicken.
• Creamy version: Stir in a half cup of cream or coconut milk during the last hour of cooking for a creamier texture that complements the tender chicken.
• Vegetable variety: Swap out carrots for parsnips or add chunks of sweet potato for a different flavor profile and additional vitamins.
• Leaner option: Use chicken breasts instead of thighs for a lower fat content; adjust cooking time as breasts cook quicker and can dry out if overcooked.
• Go cheesy: Sprinkle grated Parmesan or crumbled feta over the top before serving for an added layer of flavor and a cheesy touch that goes well with the vegetables.

What To Serve With Chicken and Leek Casserole

Serve your Chicken and Leek Casserole with hearty sides like roasted Brussels sprouts, garlic mashed potatoes, and a crisp apple salad.

Add greek green beans and a loaf of crusty bread or pair it with wild rice pilaf and sautéed spinach.

How To Store Leftover Chicken and Leek Casserole

In The Fridge: Place leftover Chicken and Leek Casserole in an airtight container. It can stay fresh in the fridge for up to 3 days. Ensure it cools to room temperature before storing to prevent bacterial growth.

In The Freezer: This casserole doesn’t freeze well because the vegetables may become mushy upon thawing. If you need to freeze it, use it within a month for best quality.

How To Reheat Leftover Chicken and Leek Casserole

Reheat your leftover Chicken and Leek Casserole by placing it in a 350°F oven. Cover it with foil and heat for about 20-25 minutes, or until heated through. For a quick option, microwave it on high for 3-5 minutes.

Check out More Slow Cooker Recipes:

• Slow Cooker Sausage Cassoulet
• Slow Cooker Liver And Bacon Casserole
• Slow Cooker Pheasant Red Wine Casserole