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Chicken and Mushroom Casserole

Slow Cooker

This slow cooker recipe can use either chicken thighs or breasts and serves two. It is ideal served with pasta, rice or crusty bread and butter. The recipe has been adapted from one I originally found on


  • Makes: 2-3 portions

  • Preparation time: 10 minutes

  • Cooking time: 4-5 Hours


  • 2 Chicken Breasts (diced) or similar weight of thighs

  • 1 Onion (Chopped)

  • 1 Can Condensed Chicken Soup (294g, I used Campbells)

  • 150g Button Mushrooms (Sliced or quartered)

  • 2 Cloves of Garlic (Crushed)

  • ½ tsp Salt

  • ½ tsp Ground Pepper

  • ½ tsp Paprika

  • ½ tsp Dried Oregano


  1. Sauté (optional) the onions and add to the slow cooker.

  2. Warm the condensed soup in the microwave is a suitable container (not the tin) and them add to the slow cooker.

  3. Mix in the dried ingredients and add to the slow cooker.

  4. Add the chicken and finally the mushrooms.

  5. Cook on LOW for 4-5 hours until the chicken is cooked through.

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