Farmhouse Chicken Casserole
Serves 4 to 6
Cooking Time 4 to 5 hours on Low
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: This satisfying, rustic casserole combines moist chicken and tender potatoes and
carrots in a velvety sauce, topped off with a layer of crunchy croutons. To keep our
prep work to a minimum, we chose boneless, skinless chicken thighs, which remained
moist and tender during the long cooking time. Once tender, we shredded the chicken
into bite-size pieces, then gently stirred them back into the slow cooker. To jump-start
the cooking of our carrots and potatoes, we microwaved them briefly until they began
to soften. For more color and a hint of sweetness, we added frozen peas, too. Boursin
cheese, added when we set the chicken aside to cool, gave us the makings of an ultracreamy
and flavor-packed sauce; a couple of tablespoons of tapioca, added to the slow cooker
with the chicken, ensured that the sauce was thick and clingy. Croutons, sprinkled
over the top of the finished casserole, provided a big crunch. We like the convenience
of using store-bought croutons here; however, you can prepare and use our Rustic Croutons
if desired. Don’t shred the chicken too finely in step 2; it will break up more as
it is stirred back into the casserole. See the sidebar that follows the recipe.
|
1 |
pound red potatoes, cut into ½-inch pieces |
|
3 |
carrots, peeled, halved length-wise, and sliced ½ inch thick |
|
1 |
tablespoon vegetable oil |
|
¼ |
cup chicken broth |
|
2 |
tablespoons instant tapioca |
|
2 |
pounds boneless, skinless chicken thighs, trimmed |
|
|
Salt and pepper |
|
1 |
(5.2-ounce) package Boursin Garlic and Fine Herbs cheese, crumbled |
|
½ |
cup frozen peas |
|
3 |
cups croutons |
1. Microwave potatoes, carrots, and oil in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in broth and tapioca. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.
2. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Stir Boursin into slow cooker until cheese is melted and mixture is thickened slightly. Gently stir in shredded chicken and peas and season with salt and pepper to taste. (Adjust filling consistency with extra hot broth as needed.) Sprinkle with croutons and let sit until casserole is heated through, about 5 minutes. Serve.