User Review
3.5 (4 votes)

Slow-cook chicken bake

Serves 6

Prep Time 15 min

Cooking Time 4 hr


  • Cooking oil spray
  • 500g skinless chicken breast, diced
  • 100g smoked bacon medallions, sliced
  • 1 large leek, sliced 
  • 2 garlic cloves, crushed
  • 2tbsp chopped fresh thyme
  • 1kg potatoes, sliced
  • 3 carrots, sliced
  • 2tbsp cornflour 
  • 425ml skimmed milk
  • 100ml strong reduced-salt chicken stock (use a whole stock cube)
  • 1tbsp Dijon or wholegrain mustard 
  • 50g parmesan, grated
  • Fresh parsley, chopped, to garnish


  1. Heat a little spray oil in a large non-stick frying pan. Add the chicken and cook, stirring, for a few min until sealed. Add the bacon, leek, garlic and thyme and cook for a further 4–5 min.
  2. Layer a third of the potatoes in the base of a slow cooker or lidded casserole. Top with half the carrots, then half the chicken mixture. Repeat the layers, finishing with a layer of potatoes.
  3. Mix the cornflour with a little of the milk in a jug to form a paste, then mix in the remaining milk with the stock and mustard. Pour the mixture evenly over the potatoes and press down, then cook on high for 3 hr 30 min, or put the lidded casserole in a preheated oven for 4 hr at 140°C/fan 120°C/gas 1.
  4. Sprinkle the parmesan over the bake, then cook for a further 15 min. Serve topped with chopped parsley and a grind of black pepper.

Nutrition per serving

Read more on how we calculate nutrition.
360 36.7g 5.7g 2.4g 5.7g 9.5g 1.4g 219mg 42.9g 2mg

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