Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole

Serves: 8 servings


  • 1½ pounds boneless skinless chicken thighs, cut into large bite sized pieces
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ¼ pound (about 3) leeks, washed well and sliced
  • 8 oz mushrooms, halved
  • ½ small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 14 oz bag cubed country style stuffing mix (or homemade cubed bread crumbs if preferred)
  • ½ cup fresh shredded Parmesan cheese
  • ½ cup fresh chopped herbs (I used rosemary, sage, thyme and parsley)


  1. Heat butter and olive oil in skillet over medium high heat
  2. Add chicken and cook 3-4 minutes on each side until lightly browned
  3. Remove from pan and set aside
  4. Add onions to skillet and saute for 2-3 minutes until they start to soften
  5. Add mushroom and leeks and continue to saute until slightly softened, about 4-5 minutes
  6. Add minced garlic and saute for an additional 1-2 minutes
  7. Sprinkle veggies with flour and stir to coat
  8. Slowly stir in lemon juice, broth and then cream and chicken and let simmer for 2-3 minutes
  9. Remove from heat
  10. Stir in stuffing, half of the cheese and fresh chopped herbs
  11. Transfer to slow cooker that has been sprayed with nonstick spray
  12. Top with remaining cheese
  13. Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked

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