Tuesday, 2 September 2014

Chicken, Bacon & Leek Casserole (Slow Cooker)

Constant Comfort - Food for the Soul

This is really tasty recipe, and is great for a simple and no hassle dinner for guests as well as an everyday family meal.

Chicken, Bacon & Leek Casserole (Slow Cooker)

Serves 3-4 people

3-4 Skinless Chicken Breasts
25g Butter
Olive Oil
3 Shallots (I used 2 White Onions)
1 Large Leek
2 Cloves of Garlic (Thin sliced)
4 Rashers of Smoked Streaky Bacon (I used Value bacon and it tastes great!)
2 Sprigs of thyme, leaved removed (I just used dried to my taste)
1 Bay Leaf
Salt & Pepper
400ml White Wine
200ml Chicken Stock
Optional: 1 Tablespoon of Cornflour (Thickener)


  1. Fry the bacon in the oil until it starts going crispy, then add the chicken until it is browned.
  2. Put chicken and bacon into the slow cooker.
  3. In the same frying pan, fry the butter, garlic and onions / shallots until golden.
  4. Mix the onions / shallots, garlic and leek with the chicken and bacon in the slow cooker.
  5. Add the wine, stock, thyme and bay leaf, and season with salt and pepper.
  6. Cover with the lid and cook on High for 5-6 Hours or Low for 8-10 Hours.
  7. I like to add some cornflour to thicken the sauce and make it creamier. Mix 1 Tablespoon of Cornflour with a little bit of water in a mug to form a thin paste. Add this into the slowcooker and leave to cook with the lid off for a further 10 mins whilst you get the rest of your meal ready. This is optional and is purely preference.
  8. Serve and enjoy!

Note: I have tried this on High and on Low, with and without the cornflour and it tastes just a delicious every time so it is down to you which you choose depending on how much time you have (and if you are like me, what window your toddlers will allow!).

Tip: If you don't have any white wine (I tend to use left overs if we have any!) you can add more stock instead. Either Vegetable or Chicken Stock are absolutely fine. Alternatively you could try white wine vinegar but reduce the amount.

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