Farmhouse chicken casserole from Slow Cooker Revolution, Volume 2: The Easy-Prep Edition: 200 All-New, Ground-Breaking Recipes by America's Test Kitchen Editors

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Notes about this recipe

  • ixoye2u on March 16, 2018

    Three out of four in my family liked this recipe. We used russet potatoes instead of red potatoes because it's what we had on hand and because of the potatoes it turned out a little mushy. Flavoring was good but I don't think we'll try this one again. I agree with katenolan, you will definitely will need more chicken broth to loosen it up.

  • clawsgirl on November 25, 2016

    This casserole is perfect for cold fall nights. It's hearty and delicious, and has all the major parts of the meal in one. The combination of crunchy croutons and creamy cheesy chicken filling is delicious. This is a must make.

  • katenolan on November 03, 2014

    WHAT I LOVED: Super simple, easy "comfort food" meal. This is like a chicken pot pie bubbling away in your slow-cooker. Also, the garlic & herb Boursin takes care of most of the seasoning, so it's good for those days you want to dump and run. WHAT I CHANGED: I added two carrots (diced) and two ribs celery (diced) to get some of the classic Mirepoix flavor. WHAT I'LL DO NEXT TIME: First, if It's going to sit longer than the recommended 4-5 hour cooking time, I doubt you need to pre-cook the vegetables. After four hours on low and another two on warm, they were very soft. Second, I'd cut the chicken thighs crosswise before shredding to eliminate some of the longer chicken strands that are tough to eat. Third, I'd make sure I had the extra chicken stock on hand at the end to loosen it (& leftovers) up a bit. I missed that note and tossed my (expiring) stock once I turned the slow-cooker on. Lastly, save some croutons for topping once you've served for crunch.

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