Slow cooker chicken and leek casserole
Soft chicken thighs and sweet leeks in a light, savoury broth with herbs. Easy comfort food with no flour needed.
- Time6 hrs 20
- LevelEasy
- Costabout £2.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the olive oil in a frying pan over a medium high heat. Brown the chicken thighs for 3 minutes on each side.
6 min - 2
Put the leeks, carrots, celery and potatoes in the slow cooker. Sit the chicken on top.
- 3
Pour over the stock. Add the thyme, bay leaves, salt and a good grind of black pepper.
- 4
Put the lid on and cook on low for 6 hours, until the chicken is very tender and the potatoes are soft.
360 min - 5
Mix the cornflour with 3 tablespoons of cold water until smooth. Stir it into the casserole, replace the lid and cook on high for 20 minutes until the sauce is a little thicker.
20 min - 6
Remove the bay leaves and serve in deep bowls with green vegetables.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.