Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole

🧂 Ingredients

• 1 1/2 pounds boneless skinless chicken thighs

  (cut into large bite sized pieces)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 pound leeks, washed well and sliced

  (about three leeks)
• 8 oz mushrooms

  halved
• 1/2 small onion

  diced
• 2 cloves garlic

  minced
• 2 tablespoons flour
• 1 tablespoon lemon juice
• 1 cup chicken broth
• 1 cup heavy cream
• 14 oz bag cubed country style stuffing mix

  or homemade cubed bread crumbs if preferred
• 1/2 cup fresh shredded Parmesan cheese
• 1/2 cup fresh chopped herbs

  (I used rosemary, sage, thyme and parsley)

Instructions

• 1 Heat butter and olive oil in skillet over medium high heat
• 2 Add chicken and cook 3-4 minutes on each side until lightly browned
• 3 Remove from pan and set aside
• 4 Add onions to skillet and saute for 2-3 minutes until they start to soften
• 5 Add mushrooms and leeks and continue to saute until slightly softened, about 4-5
  minutes
• 6 Add minced garlic and saute for an additional 1-2 minutes
• 7 Sprinkle veggies with flour and stir to coat
• 8 Slowly stir in lemon juice, broth and then cream and chicken and let simmer for
  2-3 minutes
• 9 Remove from heat
• 10 Stir in stuffing, half of the cheese and fresh chopped herbs
• 11 Transfer to slow cooker that has been sprayed with nonstick spray
• 12 Top with remaining cheese
• 13 Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked

Nutrition Info