Slow cooker chicken casserole


  • 6 (750g) Skinless Chicken Thighs

  • 1 tbsp Plain Flour 

  • 2 tbsp Morella Grove Caramelised Apple Vinegar 

  • 2 tbsp Morella Grove Extra Virgin Olive Oil

  • 1 Onion, finely chopped

  • 2 Celery Stalks, finely chopped

  • 1 medium Leek, thinly sliced

  • 3 medium Carrots, sliced

  • 1 tsp Garlic, minced

  • 2 Red Capsicums, sliced into strips

  • 1 tsp Dried oregano

  • 2 tbsp Tomato Paste

  • 1 tsp Dijon Mustard

  • 500 ml Chicken Stock

  • 750g Baby Potatoes, quartered

  • 200g  Mushrooms, sliced

  • 1/2 Cup Lemon juice 

  • 1 small handful Fresh Parsley, chopped





  • Add the chicken pieces to a large mixing bowl and coat in the flour and season with salt and pepper.
  • Heat oil (1 tbsp ) over high heat, in a wide, heavy-based pan. When hot add chicken thighs and fry for approx 3 mins on both sides. Remove thighs from the pan and add to the slow cooker.
  • Add the caramelised Apple vinegar and remaining olive oil to pan and cook on high for 2 minutes. Add the onions, garlic, carrots, celery and leek and saute, on low heat, for approx 3 mins. Add to the slow cooker.
  • Add the capsicum, oregano, tomato paste, dijon mustard, chicken stock and potatoes to the slow cooker.
  • Stir to combine; cover and cook on high for 3-4 hours, or low for 6-7 hours.
  • Add the mushroom in the last 30 min - 1 hour of cooking.
  • Stir through the lemon juice and fresh parsley before serving.