Farmhouse chicken casserole from America's Test Kitchen Special Issue: Slow Cooker Revolution (2016): Foolproof Easy-Prep Recipes (page 68)

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Notes about this recipe

  • 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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