Creamy Mustard Chicken Casserole in the Slow Cooker

Creamy Mustard Chicken Casserole in the Slow Cooker


Servings 1
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 1kg Chicken Thighs
  • 1 Brown Onion
  • 2 Chicken Stock
  • 2 Celery Sticks
  • 1 Carrot
  • 2 Cloves Of Garlic
  • 3 tsp Seeded Mustard
  • 1 tbsp Plain Flour
  • 1 tsp Olive Oil
  • 150 ml Sour Cream
  • 1 tsp Cornflour

Nutrition Information

Qty per
1579g serve
Qty per
Energy 72151cal 4568cal
Protein 0.01g 0g
Fat (total) 1572g 100g
 - saturated 308g 20g
Carbohydrate 5.1g 0.3g
 - sugars 3.73g 0.24g
Dietary Fibre 0.07g 0g
Sodium 2.19mg 0.14mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Creamy Mustard Chicken Casserole in the Slow Cooker

The weather is colder at the moment – so drag out that slow cooker and start making some delicious and nourishing casseroles!  This recipe for Creamy Mustard Chicken Casserole will become a household staple.  It is tasty and creamy and have your family’s mouths watering at the incredible smells your slow cooker will be making!
Serve the Creamy Mustard Chicken Casserole with mashed potato and steamed broccoli.
It is even better served the next day (after cooling and storing in the fridge overnight).
This recipe isn’t suitable for freezing.
Note: You can substitute chicken thighs for chicken breasts or other chicken pieces.  Cooking with chicken in the bone will not only save you lots of money (it is far cheaper to buy chicken pieces than it is to buy chicken breasts or chicken thighs) – but tastier as well!


  1. Chop the carrots, celery and onions into small even pieces and place at the bottom of the slow cooker.

  2. Mince the garlic and add to the vegetables.

  3. Cut the chicken thighs into six even pieces.  Season each piece well with salt and pepper.  Pop in a plastic bag with the flour and mix to lightly cover the chicken.

  4. Heat the olive oil in a frypan.  Cook the chicken in batches until browned.  Place the cooked chicken pieces in the slow cooker on top of the vegetable mix.

  5. Return the empty frypan to the heat.  Add the 2 cups of chicken stock and the mustard.  Bring the liquid to the boil, then pour over the chicken mix.

  6. Cook on LOW for four hours.

  7. Turn off the slow cooker.  Dissolve the cornflour in a few tablespoons of hot water.

  8. Add the sour cream and the cornflour mix to the slow cooker and mix until it thickens.

  9. Serve immediately.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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