Spicy Thigh Casserole


February 26, 2016

Spicy Thigh Casserole 5 0 5 4
  • Prep: 10 mins
  • Cook: 6 hrs
  • 10 mins

    6 hrs

    6 hrs 10 mins


1kg chicken thigh, browned

420g tin cream of chicken soup

175g diced bacon

1 medium onion, chopped

2 small carrots, sliced

200g mushrooms, halved

1 shallot, sliced

250ml chicken stock

1 tbpn mustard

2 tsp crushed garlic

1/2 tsp chilli powder

2 tsp honey

1/2 curry powder

2 tsp Worcestershire sauce

Large pinch ground black pepper

Pinch salt

Sprinkle cayenne pepper

Cook on low for 6 hrs

Remove lid to thicken 30 mins before serving.

Stir in 1 Tbpn sour cream before serving.

Serve with mash and green veggies.


1Brown thigh fillets, whole, and set aside.

2Add all ingredients except sour cream to slow cooker and mix well.

3Place fillets on sauce and gently coat with the sauce.

4Cook on low for 6 hours.

5Remove lid 30 mins prior to serving, to thicken slightly.

6Stir in sour cream prior to serving.

Submitted by Sharon King


7 Reviews


May 30, 2022

Too much liquid even after taking the lid off for last half hour, that said hubby did say he quite liked it.

Melanie C

July 19, 2019

Yummy. I went with a bit over 1/2 tbsp of the curry powder and it had a nice spice to it, but not hot. Mine did not thicken though so I might try some corn flour next time. We didn’t care though, it was still really good.

I think that would make a milk result and given it’s spicy by name it may even be half a tablespoon which would have quite a big kick! I’ll try to find out for you 🙂

Melanie C

July 3, 2019

Is the curry powder meant to say 1/2 teaspoon? Looking forward to trying this 🙂

Darrin Smith

June 12, 2017

Cooked again today, Still my favourite.
Followed up with golden syrup dumplings.

Darrin Smith

March 25, 2017

Awesome. Loved it

Joanne Pinnock

April 11, 2016

Yummy. I used breast and it was delicious.

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