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Slow Cooker Chicken Casserole



Prep/ Cook Time:

240 Minutes


4 Servings


  • 600g of Chicken Breasts, cubed

  • tbsp olive oil

  • 3 tsp smoked paprika

  • 1 large red onion, chopped

  • 3 garlic cloves, crushed and finely chopped

  • 400ml low sodium chicken stock

  • 2 tsp of tomato puree

  • 400g tin of chopped tomatoes

  • 350g celery, cut into small pieces

  • 400g tin of butterbeans, rinsed and drained

  • 400g tin of haricot beats, rinsed and drained

  • 1 tsp of dried parsley


  • Coat the chicken in the smoked paprika and add to a medium pan with a tbsp of Olive Oil.

  • Gently fry for a minute and then add the onion, garlic and puree. Fry for another few minutes. Add the pan to the slow cooker and turn it on medium.

  • Pour over the stock and then add the tinned tomatoes, parsley and celery.

  • Stir well, combine and cover with the lid and cook for 2.5-3 hrs or until the chicken is tender.

  • Add the beans, cover and cook for another 30 minutes. Add cornflour slurry to thicken like the recipe before or a little more stock to thin to taste.

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