Chicken Casserole (Gluten-Free, Dairy Free)
PALEO II GLUTEN FREE II SOY FREE II DAIRY FREE II NUT FREE II SESAME FREE II NUT FREE II FISH FREE II SHELLFISH FREE
This healthy slow-cooker chicken casserole is so easy to make. It’s a one-pot casserole. Just throw the ingredients in a slow cooker, go to work and come back to dinner. It’s by far the easiest chicken casserole recipe ever. You can customise it to your liking. Make it paleo by omitting the beans or nightshade-free by omitting the potatoes. Regardless of how you prepare it, this hearty chicken casserole is sure to please the whole family, including those with dietary restrictions.
Notes on ingredients
Vegetables
Feel free to add whatever vegetables you like. Root vegetables are the best when it comes to making casseroles as they take quite a long time to cook, so along with the chicken, they will take similar times to cook. Other great root vegetables to use for this casserole could be
Parsnips
Turnips
White sweet potato if following a nightshade-free diet
Swede
Rainbow carrots
I finished the casserole with calvero nero, which I added in the last 10 minutes of cooking. You can finish it with any type of cabbage or try mushrooms or peppers.
Stock
I used the marigold brand of stock as it’s the only one you can buy that’s yeast-free on the market. ( I have an intolerance to yeast). You can also buy this stock gluten-free too. Another brand is Kallo, they also sell gluten-free varieties, and you can buy chicken stock, which is gluten-free.
If following a paleo diet, opt for a paleo-friendly stock or make a batch of bone broth instead ( recipe below).
Beans
I used tinned beans. You can use dried beans, but ensure they are cooked before you add them to the casserole. NB: Beans are not paleo, so omit these if following a paleo diet.
Chicken
I used chicken thighs but feel free to use chicken drumsticks or legs instead.
Ingredients
Tips
Choose the right chicken: Opt for thighs or legs for a healthier and more tender casserole. Always ensure you cook this casserole with chicken or meat on the bone. That’s where all the flavour is in the bones. You can pick the chicken off the bone, as I have done for this recipe before serving.
Season with herbs and spices: Sprinkle your chicken and vegetables with an assortment of herbs and spices to add depth and complexity to the dish. Common choices include garlic powder, thyme, rosemary, paprika, and salt and pepper. Adjust the seasonings to suit your taste preferences.
Mix well: Ensure all the ingredients are well coated with the stock. Use a spoon or spatula to gently mix everything together, making sure every piece of chicken and vegetable is covered.
Faq’s
I don’t have a slow cooker. Can I bake in the oven instead?
Yes, you can! It will cook much quicker than in the slow cooker, Since I haven’t tested this recipe in the oven, I’m unsure of cooking times. So please make sure the chicken is cooked through and the veggies are soft.
Can I use a different type of meat in a chicken casserole recipe?
Yes, most chicken casserole recipes can be easily adjusted to accommodate different types of meat. You can substitute chicken with other proteins like beef, pork, or turkey. Remember that cooking times may vary, so it's essential to ensure that the meat is fully cooked before serving.
How long can I store leftover chicken casserole?
Leftover chicken casserole can be stored in the refrigerator for up to 3-4 days. Make sure to transfer it into an airtight container to maintain its freshness. If you wish to keep it for longer, you can freeze the cooked casserole for up to 2-3 months. Thaw it in the refrigerator before reheating.
What can I serve with this casserole? This is a whole meal in one pot. However, try the following ideas if you’re really hungry.
Crusty Bread: A crusty baguette or garlic bread can be a delightful addition to a chicken casserole. The bread is crunchy and helps soak up any delicious sauce or gravy from the casserole.
Roasted Potatoes: Consider serving roasted potatoes for a more substantial side dish. Tossed in herbs and olive oil, these crispy potatoes can add a savoury element to the meal while providing a satisfying bite. See below for a recipe.
Sautéed Greens: Saute some spinach, kale, or Swiss chard in garlic and olive oil for a vibrant and nutritious side. The earthy greens can provide a refreshing contrast to the richness of the casserole.
Grilled Vegetables: Fire up the grill and char some vegetables like courgettes, peppers, and aubergine. The smoky flavour of the grilled vegetables can bring a delightful twist to the meal and offer a lighter alternative.
Cauliflower Mash: Swap traditional mashed potatoes with a cauliflower mash. This low-carb alternative is creamy and pairs well with the chicken casserole, adding a touch of sophistication to the plate.
Polenta: This is a really great nightshade-free and gluten-free option. It tastes like creamy mash and is so comforting. Recipe below.
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Makes 6 portions - 4 - 8 hours cooking time ( depending on heat setting)
Step by Step
Recipe
6 chicken thighs
150 g carrots peeled, diced/sliced
95 g leeks diced/sliced
100 g onion diced/sliced
80 g celery diced/sliced
135 g potatoes peeled & cut into big chunks
12 stalks of thyme
3 stock cubes or 3 tbsp stock powder or 2 pints ready-made chicken/ vegetable stock
1 tsp sea salt
2 tsp cracked black pepper
4 cloves of garlic chopped
1 tin of cannellini beans - swap for haricot/ butter beans instead
5 leaves of calvero nero - destalked and shredded
Chopped parsley * optional
Method
Preheat the slow cooker while you prepare and cut all the ingredients. I always add 1/2 pint of hot water to the slow cooker and just switch it on.
Add all the ingredients except the calvero nero and beans to the slow cooker and top with stock.
Stir the ingredients in the pot until everything is completely covered with the stock. Set the slow cooker to high heat and allow the mixture to cook for around 4 hours. If you plan to be away from home for a longer period of time, you can adjust the setting to low heat instead this will take approx 8 hours.
In the last 15 minutes of cooking add the beans and calvero nero.
Remove the thyme and chicken, pick the chicken off the bone and then add it back to the casserole.
Finish with chopped parsley.
Support & freebies
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
Download a FREE gluten and dairy-free swaps resource. Download it here.
Download your FREE soy-free avoidance list here.
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