A rich, punchy chicken casserole, not at all like a traditional chicken casserole. Ginger and Worcestershire sauce give it a real kick. Doubling both will give it a real flavour boost.
Submited by Carla Kissane-Rako
Favourite Rich Chicken Casserole
A rich, punchy chicken casserole, not at all like a traditional chicken casserole. Ginger and Worcestershire sauce give it a real kick. Doubling both will give it a real flavour boost.
Serving: 4
Ingredients
- 4 large chicken breasts cut in large chunks
- 1/2 cup plain flour
- 1 Tbsp ground ginger
- Salt & pepper to taste
- 6 carrots peeled and quartered
- 5 Tbsp butter
- 2 cup water
- 4 beef oxo (or other beef stock) cubes
- 2 Tbsp ketchup/tomato sauce
- 2Tbsp tomato paste (optional)
- 1 Tbsp Worcestershire sauce
- 2 Bay leaves
- 6 very small onions (whole, peeled)
- 6 medium potatoes (peeled and quartered)
- 1 cup halves sauteed mushrooms
- 1 can peas
Instructions
- 1. Mix flour, salt, pepper and ginger and dredge chicken pieces in it.
- 2. Heat butter in a pan then brown chicken.
- 3. Put chicken pieces in slow cooker, keeping the flour and butter mix in the pan.
- 4. Return pan to heat and add some of the leftover seasoned flour to the pan to make a thick paste.
- 5. Slowly stir through water, oxo, ketchup and Worcestershire sauce. 6. Add all vegetables except peas to slow cooker, then pour over thickened sauce.
- 7. Cook on high 4-6 hours.
- 8. Add peas half an hour before serving.
Notes
- A rich, punchy chicken casserole, not at all like a traditional chicken casserole. Ginger and Worcestershire sauce give it a real kick. Doubling both will give it a real flavour boost.
- Inspired by a "copycat Lone Star" recipe from "Recipes Down Under" (no longer functioning) in 2007 and adapted by me for slow cooker use.
Tried this recipe?Scroll Down To Share What You Think
Absolutely love this! 5*
This is a great recipe! The whole family loved it & even better when it’s everything I tend to have in the cupboard & fridge!
Looks like really nice meal
I admit I have been meaning to try this one for ages now and am so glad I finally did 🙂We all absolutely loved this recipe!! I did double the Worcestershire and ginger as suggested in the recipe and used 2 brown onions cut into strips and sauteed with 2 TBS of crushed garlic. I also par boiled the potatoes and carrots before adding them to the sc. Absolutely delicious served with French breadstick, totally deserves a 10/10 from all of us 😊😋😍 Thank you for sharing this one with us Carla 😁
We really enjoyed this but there were a few things I found tricky with the recipe so suggestions are:
Use half the flour with the chicken then the other half with the sauce in the pan,
Used 2.5 cups water to moisten everything,
Gently stir to distribute halfway through,
Used fresh mushrooms cut in half not sure what the recipe intended but was nice,
Didn’t both with the peas but made broccoli separately to go with it,
Didn’t need 6 hours on high I did 4 on high then 2 on low but actually 2 on high then 4 on low (or just 8 on low) would be fine.
Thank you it was very tasty and would make again!
Forgot the mushrooms but was really yummy anyway! On the regular menu now.
Hi, would this dish be ok to cook for 9 to 10 hours on low?
The recipe will be ok as such, it won’t dry out etc over the longer time if your cooker is nice and full (an emptier cooker cooks hotter) but the breast may be a little dry is all