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Slow cooked chicken, sausage and bacon casserole recipe

Slow cooked chicken, sausage and bacon casserole recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This dish can be served with rice, crusty bread or mash potato although it tastes just as good served hot on its own. This recipe was created by me and my other half as an experiment.

13 people made this

IngredientsServes: 6

  • 4 carrots
  • 2 large peppers
  • 2 chillies
  • 8 large sausages (400 to 500g)
  • 4 to 6 bacon rashers, more to taste
  • oil for the pan
  • 4 to 6 chicken breast fillets (500 to 600g)
  • 3 garlic cloves, crushed
  • 500ml chicken stock
  • 1 teaspoon dried thyme or other herbs, to taste

MethodPrep:15min ›Cook:4hr ›Ready in:4hr15min

  1. Chop carrots, peppers and chillies and add to slow cooker.
  2. Cook or fry off the sausage and bacon in a heated and oiled pan then chop up. Drain the excess fat. This makes sure to cook off the fat so you aren't left with a fatty sauce.
  3. Dice chicken into equal chunks then lightly brown in the pan with a tiny bit of oil, adding 1 crushed garlic clove. Add the chicken, bacon and sausage to the slow cooker.
  4. Add the stock, remaining garlic and thyme and any other herbs you wish to add. Mis and cook on high for 4 hours.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Tried this today turned out brilliant added an extra half pint stock to ensure cover for cooking then added chicken gravy granules at end just to thicken up before serving with roast potatoes definitely make this again.-22 Dec 2014

Chicken Casserole

A warming delicious slow-cooked chicken casserole with fall-apart meat, lovely veggies and a seasoned creamy sauce.
Most of the work is done in the slow cooker, so you can look forward to a hearty family dinner when you get home from work.
Serve it with mashed potato to soak up that delicious sauce. The king of comfort food.

Nothing says Autumn more to me than getting the slow cooker on and making a creamy casserole that's spooned over a big pile of buttery mashed potato.
(excuse me a moment whilst I do some Homer Simpson-style drooling).

This one, with slow-cooked chicken thighs, tender baby carrots and little button mushrooms is divine.
The chicken pulls apart beautifully, the rich sauce has a very slight lip-smacking tang from the hint of lemon juice and the veggies soak up that sauce, so you'll find yourself marvelling at how good a carrot can actually taste.

Mary Berry Chicken Casserole in a Slow Cooker

This is my slow cooker version of a Mary Berry chicken casserole recipe.
Featured in her Foolproof Cooking cook book and BBC TV series.
This delicious casserole includes chicken breasts, baby shallots, bacon, red wine and garlic.
The original oven-cooked recipe is available online, link included below.

See my list of posts below. For more Mary Berry recipes that I’ve adapted to work in a slow cooker.

Slow Cooker Chicken Casserole

This Mary Berry chicken casserole recipe is from her book: Mary Berry Foolproof Cooking (available on Amazon UK). And is a healthier and simpler version of a coq au vin.

To make Mary Berry’s chicken, red wine and garlic casserole in a slow cooker. Follow the ingredients and method as detailed, here: BBC Mary Berry Chicken casserole recipe.

Then at step 6, with everything except the mushrooms now added to the pan. Bring to boil. And then instead of baking in the oven, pour everything in the pan into your slow cooker pot. Cover with lid. Cook on High for 5 to 6 hours, until the chicken and shallots are cooked through.

Slow Cooker Chicken and Sausage Jambalaya

My mind has been changed. I used to think jambalaya was a spicy dish that my family wouldn’t like. I now have a recipe that I absolutely love and that my family loves too. Everybody can eat it (not too spicy) and it has loads and loads of flavor. My son literally had 3 bowls of it for dinner last night. My daughter’s 2 friends were over and they loved it too.

I chose to make my jambalaya with brown rice. In my house we are brown rice fans. I don’t love how white rice turns out in the slow cooker so I would avoid that.

What about the shrimp?! Many jambalaya recipes have shrimp and sadly mine does not. My husband is allergic to shrimp so I left it out. If you do want shrimp you can add it in when there is about 30 minutes left of the cooking time. Stir the deveined shrimp into the hot rice and let it cook until the shrimp are pink and cooked through. For convenience sake I like buying the frozen bags of cooked shrimp. I used them for my cajun pasta recipe.

This instant pot jambalaya recipe makes a lot! I served 6 people and we still have some leftovers. And you know my son should count for about 3 people. So if you don’t want to make a ton of food you can easily halve this recipe. Halve all the ingredients and keep the same cooking time.

Recipe Summary

  • ⅓ cup vegetable oil
  • ⅓ cup all-purpose flour
  • 1 (19 ounce) package mild Italian sausage, cut into bite-size pieces
  • 4 chicken thighs, cut into bite-size pieces
  • 1 (14 ounce) can diced tomatoes
  • 1 onion, diced
  • 1 yellow bell pepper, diced
  • 2 stalks celery, diced
  • 1 jalapeno pepper, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 2 cups chicken broth

Heat oil in a large saucepan over medium heat. Add flour cook and stir until a golden brown paste forms, about 10 minutes.

Heat a large skillet over medium heat. Add sausage cook and stir until golden brown, 8 to 10 minutes. Transfer to a slow cooker.

Place chicken thighs in the same skillet cook and stir until no longer pink, about 5 minutes. Transfer chicken thighs to the slow cooker.

Stir diced tomatoes, onion, yellow bell pepper, celery, jalapeno pepper, and minced garlic into the slow cooker. Add flour paste, garlic powder, paprika, onion powder, pepper, and oregano. Stir in chicken broth.

How To Make Chicken Bacon Ranch Casserole

The beautiful thing about dump and bake recipes is how easy they are when you need a quick meal. To make this easy chicken bacon ranch pasta bake:

  1. Preheat the oven to 350°F.
  2. Combine alfredo sauce, ranch dressing, chicken broth, and ranch seasoning. I like to use reduced fat alfredo, and any store bought jar will work. The sauce will be runny, but thicken while the pasta cooks.
  3. Add the uncooked pasta, chicken, peppers, and bacon to a 9࡯ casserole dish. Pour the ranch mixture over the pasta.
  4. Cover with tin foil or a lid, and bake for 35 minutes or until the pasta is cooked through. If the pasta isn’t fully cooked, place it back into the oven until it’s ready.
  5. Top the casserole with both cheeses and remaining bacon, then broil it for 5 minutes or until cheese is melted and bubbling.

  • 2 tbsp olive oil
  • 2 pork sausages
  • 150g/5oz small button mushrooms
  • 2 rashers smoked back bacon, roughly chopped
  • 1 smoked garlic clove, roughly chopped
  • 1 large leek, sliced
  • 4 tomatoes, peeled and chopped
  • 4 tsp tomato purée
  • 570ml/1 pint beef stock
  • 1 x 400g/14oz can cannellini beans, drained
  • ½ x 400g/14oz can kidney beans, drained
  • 1 small head broccoli, cut into florets
  • 1 small baguette, thinly sliced
  • 40g/2oz medium strength cheddar
  • handful parsley, chopped, to garnish

Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the sausages and mushrooms and fry for ten minutes until browned and the sausages are just half cooked. Remove from the pan and, when cool enough to handle, cut the sausages into thick slices.

Heat the remaining olive oil in the same pan and fry the bacon and garlic for 2-3 minutes or until the bacon is cooked and the garlic softened. Add the leeks and fry gently for five minutes or until the leeks are softened.

Stir in the tomatoes and tomato purée and simmer for five minutes then pour in the beef stock. Return the sausages and mushrooms to the pan and simmer for 5-10 minutes or until the sausages are completely heated through and cooked.

Stir in the cannellini beans and kidney beans and heat through.

Meanwhile, cook the broccoli in a pan of boiling salted water for 3-4 minutes until tender then drain.

Preheat the grill to medium and toast the slices of bread on one side. Turn the toast and sprinkle the other side with the grated cheese then return to the grill until melted and bubbling.

Spoon the sausage and bacon one-pot into a warm serving bowl, put the broccoli on top and garnish with parsley. Serve with the grilled cheese toast on the side.

Slow Cooker Chicken Bacon Ranch

Chicken wraps with bacon and ranch dressing is one of my go-to comfort foods. But I been trying to make more healthy options when it comes to lunches and dinners. I can satisfy my craving but in a low carb way with a dinner that the whole family will enjoy.

This low carb ranch chicken is a super easy slow cooker recipe. There are only four ingredients boneless chicken breast, ranch seasoning, and cream cheese. It can be prepped in the morning in just 60 seconds.

How long do you cook the Chicken Bacon Ranch in the Slow Cooker?

Place the chicken, bacon, and ranch in the crock pot, and set on low for 5-7 hours. This crock pot chicken can also cook on high for 3-4 hours, but I prefer to cook on low.

My two oldest boys were raving about having Chicken Bacon Ranch for dinner. My oldest even asked for the leftovers for his school lunch the next day. The leftovers taste just as good as the first day, it’s easy to double this recipe for additional lunches and dinners.

Tip: Double the recipe for an easy lunch the next day. Place leftovers in a baking dish and cover. Re-heat in the oven or microwave the following day.

This Slow Cooker Chicken Bacon Ranch recipe can be served as a main dish, on a roll, as a dip. For those following a low carb diet, it can also be wrapped in lettuce.

Chicken Bacon Ranch in the Slow Cooker:

  • 1 1/2 Pounds Boneless, Skinless Chicken Breasts
  • 8 oz Cream Cheese
  • 1 oz Ranch Dressing Seasoning
  • 4-5 pieces of cooked bacon

First trim the fat off the boneless skinless chicken breast. I do this step when I first purchase the chicken, and then package them individually using fold top sandwich bags.

Spray sides of crockpot with cooking spray or use a crockpot liner for easy cleanup.

Place chicken breasts in the slow cooker. Sprinkle with ranch seasoning mix and top with cream cheese.

Cook on low for 5-8 hours or on high 3-4, until chicken shreds easily.

Shred the chicken with 2 forks. Stir the shredded chicken together in the slow cooker until the chicken is coated and cream cheese is mixed in.

Top with pieces of crispy bacon.

**If you like your meals cheesy, you can also add cheddar cheese on to the top of the bacon ranch chicken. Cook for an additional 15-20 minutes allowing the cheese to melt.

Top with green onions. (optional)

Make into a Freezer Meal:

Add the chicken breast and ranch dressing in a gallon ziploc bag, seal and place in the freezer. When ready to use, thaw in fridge overnight, empty into the slow cooker with a block of cream cheese. Cook for 6-8 hours on low, sprinkle with crispy bacon.

To save time with the bacon, use bacon bits, or pre cook bacon & freeze.

Cheesy Chicken Bacon Ranch Casserole


  • 3 cups pasta
  • 1 1/2 pounds precooked chicken
  • 1 package bacon precooked
  • 1 stick butter not margarine
  • 3 1/2 cups shredded cheese divided
  • 4 eggs
  • 1 cup sour cream
  • 8 ounces cream cheese
  • 2 cups milk
  • 1 packet ranch dressing mix
  • Salt and pepper to taste


Tried this recipe? Let us know how it was!

If you're in the mood for MORE tortellini casserole ideas. check these out! They aren't all crock pot recipes but hey, it's still tortellini :)Broccoli-Tortellini Salad

1 tablespoon olive oil 1 onion, chopped
5 slices pancetta bacon, raw
1 (9 ounce) package cheese-filled tortellini
2 tablespoons balsamic vinegar 2 tablespoons grated Parmesan cheese
Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown remove from skillet and drain on paper towelling.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.

Chicken Tortellini Alfredo

1 medium onion, chopped 2 tablespoons butter
3 skinned and boned chicken breast halves, cut into 2-inch pieces
salt and pepper
1 tablespoon dried or fresh tarragon or thyme (optional) flour for dredging
2 1I2 cups Newman's Own All- Natural Alfredo Sauce
10 ounces cheese tortellini, prepared according to package directions
chopped parsley for garnish
Saute onion in butter until limp and set aside.
Season chicken with salt and pepper to taste. Add tarragon or thyme, if desired. Dredge in flour and saute in pan used to saute onion for about 5 to 7 minutes.
Add onions, Alfredo sauce, and tortellini. Stir together, heating thoroughly for 5 to 10 minutes. Garnish with parsley and diced peppers as desired.

Chicken Tortellini Soup

7 3/4 cups chicken broth
1 (14.5 ounce) can stewed tomatoes, cut up
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup grated Parmesan cheese 1/2 teaspoon salt
1/4 teaspoon pepper
1 (9 ounce) package refrigerated cheese tortellini
2 1/2 cups cubed cooked chicken
In a Dutch oven or soup kettle, combine the broth, tomatoes, spinach, Parmesan cheese, salt and pepper. Cook for 10 minutes add the tortellini and chicken. Cook for 5 minutes or until tortellini is heated through.

This creamy chicken and bacon alfredo casserole is loaded with veggies from the hash browns and broccoli, and it’s paleo, Whole30 compliant, dairy free and gluten free. With only 7 ingredients, it really couldn’t be easier to make for a quick weeknight meal or for a simple meal prep recipe.

  • Author: Bailey
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: Serves 4 1 x
  • Category: Casserole
  • Method: Oven
  • Cuisine: American


  • 1 lb cooked chicken, shredded (about 2.5 cups )
  • 6 slices cooked and chopped bacon
  • 3 – 4 cups hash browns
  • 2 cups broccoli florets
  • 1.5 cups alfredo sauce ( 1 jar of Primal Kitchen), or homemade
  • 1/2 white or yellow onion, diced
  • 1/2 tsp salt


  1. If you have not already done so, fry the bacon and set aside to cool and then chop. Preheat the oven to 350 degrees F.
  2. Grease a 3 or 4 quart casserole dish with a thin layer of cooking oil spray. Add the chicken, bacon, broccoli, hash browns, onion, alfredo sauce and salt to the dish.
  3. Use a spoon to mix all of the ingredients around and combine. Spread it into an even layer in the dish and then place it into the oven.
  4. Bake for 35 minutes and remove from the oven.


Keywords: whole30 casserole, alfredo casserole, paleo casserole, whole30 chicken casserole, chicken bacon whole30 casserole, chicken bacon alfredo casserole, whole30 casserole recipes, paleo casserole recipes

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