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Slow Cooker Chicken Casserole

Slow Cooker Chicken Casserole

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Heat 1/2 tablespoon oil over medium-high heat in large skillet. Once oil is hot, add chicken using tongs (skin side down if using skin-on chicken). Cook 3 to 5 minutes or until skin is brown but chicken is raw.

Add onions, carrots, and garlic to pan and cook 5 minutes or until translucent. Add chicken broth, thyme, and rosemary and bring to a simmer.
Add 1/3 beans to slow cooker.

Top with 1/2 chicken mixture, add another 1/3 beans then layer remaining chicken mixture, and top with remaining beans.

Cook in slow cooker on low heat for 3 hours or until chicken is tender.

While mixture is cooking, heat remaining oil in large skillet over medium heat.

Add breadcrumbs and stir 5 minutes or until golden brown. Remove from heat. Add cheese and parsley and set aside.

Once chicken is tender and internal temperature is at least 165 degrees, sprinkle breadcrumb mixture on top of casserole and serve.

Slow Cooker Chicken Casserole

Easy Slow Cooker Chicken Casserole – No chopping, no frying, bung all the ingredients in the slow cooker and leave it to do it’s thing. This is literally the easiest casserole recipe you’ll ever make!

It’s definitely slow cooker season again! I’ve dug mine out from the back of the cupboard and to be honest it’ll probably now live on my counter for the next few months.

If you’ve not yet tried using a slow cooker then here’s why I love them so much.

How To Make Crockpot Enchiladas

  1. Place chicken breast in the crockpot and top with enchilada sauce.
  2. Cover and cook on High for 4 hours.
  3. Take chicken out and shred.
  4. Return shredded chicken to crockpot and stir in tortillas, black beans, chipotle flakes (if using), and half the cheese and half the olives and stir.
  5. Top with remaining cheese and olives.
  6. Cover and cook for 50-60 minutes on low until the cheese melted.

Get the complete ingredients list and instructions from the recipe card below.

Recipe Tips

  • Prefer to have chicken you can slice instead of shred? Then cook for a shorter amount of time.
  • Be sure to always check the internal temperature of your chicken with a meat thermometer. When the temperature reaches 165F / 74C, the chicken is cooked and safe to eat.
  • You can use chipotle paste instead of chipotle pepper flakes.
  • When reheating your Slow Cooker Enchiladas, you may want to add some extra enchilada sauce to help prevent the chicken from drying out.
  • Slow Cookers and crockpots can cook at different temperatures. Check your make, model and consult the manual for recommended cooking times.

Recipe Variations

While this casserole is super delicious the way it is, feel free to try some of these variations.

  • Swap the meat – use chicken thighs, turkey breast, or pork.
  • Spice it up – add in some hot sauce, add some diced jalapeños, or use poblaño peppers or bell pepper for other flavors.
  • Add toppings – serve with guacamole, sour cream, diced tomato, lime, fresh-made pico de gallo, Mexican rice, quinoa, or corn.

Pro Tip: Before serving, turn the slow cooker off and let the casserole sit for about 10 minutes. This lets some of the liquid be absorbed and will help give it more of a casserole like texture.

Meal Prep And Prep Ahead

Crockpot Chicken Enchiladas are the perfect meal prep solution. They’re a delicious meal to enjoy alone and are wonderful paired with other side dishes.

Prep Ahead – This recipe is so easy to make. And you can store them premade and precut on the baking sheet in the refrigerator until you’re ready to bake them.

Store – Make ahead and store in an airtight container in the fridge for up to 3-4 days.

Freeze – Use this Slow Cooker Chicken Enchilada Casserole recipe as an awesome freezer meal prep solution. Yeap, simply make this recipe in advance, and then freeze then thaw and reheat when needed. Follow the handy tips below on how to freeze this.

  • Let cool down then transfer into these very handy Ziploc freezer bags.
  • Squeeze out all the extra air and seal the bags.
  • Label the bags and then lay them flat in the freezer.
  • Store in the freezer for 3 months.

Reheat- If you want to reheat your Chicken Enchilada Casserole, try one of these options:

  • Oven – place casserole in an oven-safe dish, cover it with foil, and bake at 425F/218C for about 20 minutes or until internal temperature reaches 165F/74C.
  • Microwave- put casserole in a safe container, cover it with a damp towel and reheat for about a minute, or until warm.
  • Stovetop- Heat oil in a pan then add the casserole and heat until internal temperature reaches 165F/74C.

Meal Prep – You can easily double or triple this recipe to use for later. Great to add with a salad too.

How Do You Shred Chicken?

Once you’ve cooked your chicken in the slow cooker, you can easily shred it. Use forks – Simply transfer the cooked meat to a plate or bowl and use two forks to pull it apart and shred.

Pro Tip- Can’t shred it easily with forks? Easy Fix: Use a mixer. Add into a bowl and use a hand mixer or use your stand mixer to shred it. Especially useful if you are doing big quantities.

Can You Use Frozen Chicken?

Folks, If you want to safely use frozen chicken for this Slow Cooker Chicken Enchiladas recipe, I recommend thawing the chicken before you start cooking it.

You want to make sure that your chicken is thawed fully before cooking because frozen meats might not reach a safe temperature in the crockpot before it gets contaminated.

Can You Use Green Enchilada Sauce?

Absolutely folks, if you have green enchilada sauce made with green chilis or prefer it over the red enchilada sauce made with red chilis, go ahead and use it. Just keep in mind that it’s runnier than the red sauce, so you should add some more tortilla strips or other ingredients to help keep this a casserole and not a soup.

Weight Watchers Points

There are 8 Blue Plan SmartPoints in a serving of this.

More Crockpot Recipes

Thank you for reading my Crockpot Enchiladas recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

Get The Slow Cooker Chicken Enchiladas Recipe:

Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Easy Slow Cooker Chicken Enchiladas Casserole ! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Slow Cooker Chicken Noodle Casserole

Who doesn't love a comforting bowl of chicken noodle soup? What if you could have that same comfort in the form of an easy chicken casserole recipe? Now you can with this Slow Cooker Chicken Noodle Casserole. This chicken casserole recipe is one of the greats! Make this dish for dinner, and you can pretty much guarantee clean plates by the end of the meal. It's so delicious that you may not have any leftovers at all.

Slow Cooker Time HIGH 4 hr


  • 1 pound boneless, skinless chicken (breast or thighs or a combination)
  • 1 (10-ounce) can cream of chicken soup
  • 2 (14-1/2-ounce) cans chicken broth (see note 2)
  • 1 bay leaf
  • 1 (12-ounce) package wide egg noodles
  • 1 / 2 cup chopped celery
  • 2 ounces canned, chopped pimento (see note 3)
  • salt and ground pepper to taste


Spray the inside of your slow cooker with vegetable spray.

Pour the (undiluted) soup and the broth into the pot and add the bay leaf. Stir to combine.

Place the chicken into the broth mixture, cover and cook on HIGH for 3 hours.

Remove the chicken and shred with two forks into bite-size pieces.

Add the dry noodles to the slow cooker, and stir to moisten. Return the chicken to the pot and stir in the celery and pimento.

Cover again and continue to cook for 1 more hour, stirring once or twice.

Remove bay leaf, and taste for seasoning. Add salt and fresh ground pepper to taste.


This recipe was adapted from our reader-favorite recipe for Slow Cooker Chicken Noodle Bake.

You can use a combination of water and canned or homemade broth. Using all broth will increase the &ldquochicken-y&rdquo flavor.

Canned chopped pimentos are simply preserved red bell peppers, not spicy. They add nice color and additional flavor but can be omitted if you don&rsquot have any on hand. They come in various size jars, including a 2-ounce size, or if you buy a larger jar, any extra will hold in the refrigerator several weeks.

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We really love this dish! I have made it several times. The first time it came out PERFECT!! The last few times I have noticed that the noodles just end up mushy after cooking for the hour and I have not figured out why yet. My son doesn't care for the crunchy celery (eventhough it is actually soft, not crunchy. he's just I have actually cooked the chicken this way and used it for other recipes. Today I actually put it in the crock pot while in a hurry and accidently added 2 cans of cream of chicken and only one can of broth. The chicken isn't as tender for shredding, but tastes just as good! Luckily it is for a different recipe, not this noodle one

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Recipe Summary

  • 1 tablespoon olive oil
  • 1 ½ pounds skinless, boneless chicken thighs
  • 1 tablespoon garlic granules
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons mild paprika
  • 1 ½ teaspoons ground black pepper
  • 1 ½ teaspoons white sugar
  • 1 teaspoon mustard powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground ginger
  • 1 pinch cumin seeds
  • sea salt to taste
  • cold water to cover
  • 2 cups tomato puree
  • 8 shallots, peeled and left whole
  • 1 large red onion, cut into small thin strips
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 3 tablespoons honey

Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.

Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.

Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.

Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours

Mary Berry Chicken Casserole in a Slow Cooker

This is my slow cooker version of a Mary Berry chicken casserole recipe.
Featured in her Foolproof Cooking cook book and BBC TV series.
This delicious casserole includes chicken breasts, baby shallots, bacon, red wine and garlic.
The original oven-cooked recipe is available online, link included below.

See my list of posts below. For more Mary Berry recipes that I’ve adapted to work in a slow cooker.

Slow Cooker Chicken Casserole

This Mary Berry chicken casserole recipe is from her book: Mary Berry Foolproof Cooking (available on Amazon UK). And is a healthier and simpler version of a coq au vin.

To make Mary Berry’s chicken, red wine and garlic casserole in a slow cooker. Follow the ingredients and method as detailed, here: BBC Mary Berry Chicken casserole recipe.

Then at step 6, with everything except the mushrooms now added to the pan. Bring to boil. And then instead of baking in the oven, pour everything in the pan into your slow cooker pot. Cover with lid. Cook on High for 5 to 6 hours, until the chicken and shallots are cooked through.

Recipe Summary

  • ½ cup butter
  • 1 (16 ounce) package frozen mixed vegetables, thawed
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 3 teaspoons garlic powder
  • 3 teaspoons onion powder
  • 3 (3 ounce) packages chicken flavored ramen noodles
  • 6 skinless, boneless chicken breast halves, cut into bite size pieces

Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.

Break each ramen noodle packet into quarters (4 'pieces'). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.

Slow Cooker Chicken and Rice

Don't we all love a plate of simple chicken and rice for dinner? No fuss, no lengthy hands-on prep, no extravagant ingredients. Just some good old chicken, with a bowl of always reliable rice. Simple seasonings and a couple of cans of soup are all that you need to put this meal together. This easy dinner takes a few minutes to prep and a few hours to cook without the need for watching the pot. The slow cooker does all the hard work. Serve with a green salad or some glazed carrots and you'll have a wholesome and filling dinner on the table that everyone will love.

Slow cooker meals are great for busy families and they solve the never-ending question of "what's for dinner?" A few ingredients in the cooker, and that's it. Pick a grain, a protein, seasonings, and some alliums, and add or subtract ingredients to suit your families taste. Instead of chicken, you could use turkey breasts too, and add a few extra ingredients if you have them. The beauty of this dish is that you can customize it to your preferences and needs, and to what you have in the pantry and fridge.

Prep in the morning and come back for a nutritious lunch. Leftovers are delicious, and the portions can also be frozen individually for last-minute lunches. Before you start, get your hands on a bag of parboiled rice (converted), the recommended type for this dish, as it holds its shape better and doesn't become mushy when exposed to long cooking times.

Chicken Casserole Recipe

Here is a pro tip on this chicken and corn casserole recipe: The NIGHT before, place the first four ingredients in the slow cooker bowl, cover, and store in the refrigerator. The next morning, before leaving the house, place the bowl in the slow cooker and turn it on. Let the slow cooker do all the work for you while you’re away. When you return home, add the last four ingredients dinner is served! Meal prepping at its finest!

Slow Cooker Chicken Casserole

As we come into the winter months and the hours of sunlight shorten, all I crave is rich and hearty casseroles and stews. I’m building my slow cooker recipes to include all of my winter favourites – and this slow cooker chicken casserole is definitely top of the list.

A rich, chicken casserole made with leeks and white wine – easy to prep before work and come home to – or enjoy on a lazy Sunday afternoon.

I love casserole with rich mashed potato and crusty bread – so comforting!

The slow cooker I have tends to cook quicker than others – I cooked this recipe for 4 hours on high in my slow cooker, but please amend to suit your slow cooker if you know thigh usually takes longer in your model.

Often when I cook this casserole I double up the batch and put a pastry crust over it making it into a pie on day two – delicious!

How to make slow cooker chicken casserole

Scroll down for recipe card and ingredient list

1. Add oil to a large, non-stick pan. Turn the heat on your hob up to medium/high.

2. Once the oil is hot, add the chopped carrots and leeks. Cook these on medium/high heat for 3 minutes, or until they begin to brown slightly

3. Then, add the chicken thighs and stir to coat evenly.

4. Cook these for a further 3 minutes on high until they begin to brown a little.

5. Then add in the garlic, paprika, tomato puree, chicken gravy granules and onion powder (or onion granules).

6. Next, pour in the white wine and stir to combine everything.

7. Transfer everything to the slow cooker pan and place the lid on. Cook on high for 4 hours or low for 6. If you want the sauce thicker once it has cooked, add some more chicken gravy granules and stir until it is the desired thickness.

Slow Cooker Chicken Noodle Casserole

Comfort food made even better!! This beloved childhood classic Chicken Noodle Casserole gets an update! No more canned soup for a fresh take on a family favorite!

My recipe for Slow Cooker Chicken Noodle Casserole is comfort food at its finest. and simplest! Just a few ingredients that you throw together in the morning and it's ready by dinnertime.

A twist on tuna casserole, this family-friendly casserole is quick, simple, and healthier than traditional casseroles. This recipe has been updated from my original with more seasoning and onion so that it has added flavor. (A change I made by listening to my reader's feedback.)

Many Chicken Noodle Casseroles and Tuna Noodle Casseroles call for cream of chicken or cream of mushroom soup. However, in this recipe, I left out the canned soup and made a simple (yet absolutely delicious!) sour cream sauce.

Slow Cooker Chicken Noodle Casserole is versatile! You can change things up by using a variety of different chip flavors! Besides regular potato chips, give barbecue or sour cream and onion a try.

Want to make some more delicious Comfort Food recipes? How about giving Slow Cooker Tater Tot Casserole, Slow Cooker Chicken Pot Pie, or Slow Cooker Easy Breakfast Casserole a try?


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