Spicy Thigh Casserole

Submitted by Sharon King

Spicy Thigh Casserole

No ratings yet
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 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.


  • Brown thigh fillets, whole, and set aside.
  • Add all ingredients except sour cream to slow cooker and mix well.
  • Place fillets on sauce and gently coat with the sauce.
  • Cook on low for 6 hours.
  • Remove lid 30 mins prior to serving, to thicken slightly.
  • Stir in sour cream prior to serving.

7 thoughts on “Spicy Thigh Casserole”

  1. 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.

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top