Slow-Cooked Chicken & Mushroom Casserole

A soothing, slow-cooked dish that feels like a hug in a bowl. Earthy mushrooms, creamy butter beans, and tender chicken are gently lifted with wholegrain mustard and a final squeeze of lemon, bringing warmth and balance to a deeply comforting casserole.

This is simple, hearty cooking — the kind that rewards patience and fills the house with comforting aromas as it bubbles away. Slow down, stir gently, and let the warmth do the rest.

Serves: 4
Time: 4–5 hours (slow cooker) or 1 hour 15 minutes on the hob

Ingredients

• 6 bone-in chicken thighs (skin on or off)

• 1 tbsp butter, plus a drizzle of olive oil

• Sea salt and cracked black pepper

• 1 onion, finely sliced

• 2 celery sticks, chopped

• 3 carrots (a mix of colours if you like), sliced thickly on the diagonal

• 2 garlic cloves, crushed

• 1 tbsp tomato purée

• 100ml dry white wine

• 1 tsp wholegrain mustard

• 1 tbsp Worcestershire sauce

• 1 sprig rosemary

• 2 bay leaves

• 20g dried mushrooms, soaked in 200ml hot water (reserve and strain the liquid)

• 200g chestnut mushrooms, halved or quartered

• 400ml chicken stock (or enough to just cover)

• 1 × 400g tin butter beans, drained and rinsed

• A handful of green beans, trimmed

• Juice of ½ lemon

• Optional: chopped parsley or thyme, to finish

Method

1. Heat the butter and olive oil in a large casserole pot or slow cooker insert over medium heat. Season the chicken with salt and pepper, then brown on both sides until golden. Remove and set aside.

2. In the same pot, add the onion and celery. Cook gently for 5–7 minutes, until soft and fragrant. Add the garlic and cook for 1 minute more.

3. Stir in the tomato purée and cook for 1–2 minutes, until slightly darkened. Pour in the white wine, scraping up any caramelised bits from the bottom of the pan.

4. Add the carrots, rosemary, bay leaves, Worcestershire sauce, mustard, dried mushrooms, and fresh mushrooms. Pour in the reserved mushroom soaking liquid and the chicken stock. Return the chicken to the pot, skin-side up.

5. Slow cooker: Cook on low for 4–5 hours, until the chicken is tender.
   Hob: Bring to a gentle simmer, cover, and cook for 45 minutes to 1 hour.

6. Stir in the butter beans and green beans. Simmer uncovered for 5–7 minutes, until the green beans are just tender.

7. Finish with the lemon juice and adjust seasoning to taste. Scatter with herbs if using, and serve warm.

Make it your own

• Add a spoonful of crème fraîche or double cream at the end for extra richness

• Swap butter beans for cannellini beans or leave them out

• Serve with crusty bread, roast potatoes, or fluffy rice, depending on the day