If you’re looking for a high-protein chicken recipe that feels a bit “weekend special” but still works on a busy Wednesday, this Slow Cooker Spanish Chicken is it.

We’re talking tender chunks of chicken breast, simmered in wine, garlic, herbs and paprika, with sweet prunes and salty olives doing that classic Spanish sweet-savoury dance.

It’s bold without being spicy, rich without being heavy, and the slow cooker does most of the heavy lifting.

Each serving packs around 62 g of protein for roughly 394 calories, making it ideal if you’re trying to hit your protein targets without living on plain chicken and broccoli.

The main protein source is lean chicken breast, and all you need equipment-wise is a slow cooker and a frying pan for a quick sear.

It’s family-friendly, freezer-friendly, and feels like you’ve tried much harder than you actually have.

Why You’ll Love This High-Protein Recipe

• 62 g protein per serving – this is serious muscle-and-fullness territory.

• Built for batch cooking – makes 5 generous portions with ease.

• Sweet and savoury flavour combo that feels different to your usual curry or casserole.

• Lean but not boring – loads of flavour without loads of fat.

• Perfect for busy families who want proper food, not beige freezer stuff.

Key Ingredients

Chicken breast. Lean, high-protein and perfect for slow cooking when gently simmered in sauce. It soaks up flavour beautifully.

Paprika. The backbone of that Spanish vibe. Smoky, warm and not spicy.

Dried oregano & rosemary. Earthy herbs that make it taste like it’s been bubbling away in a rustic kitchen somewhere sunny.

Red or white wine. Adds depth and slight acidity. Don’t skip reducing it – that’s where the magic starts.

Prunes. Trust me. They melt into the sauce and add subtle sweetness and richness without making it “dessert chicken”.

Black olives. Salty pops of flavour that balance the sweetness and lift the whole dish.

Tomato purée. Gives body and a deeper savoury base.

Red wine vinegar. Just enough acidity to keep everything tasting bright and balanced.

How To Make Slow Cooker Spanish Chicken

Gently fry the chopped onion in olive oil for 5–6 minutes until soft and lightly golden. Add the garlic and cook for another minute until fragrant. You want softness and sweetness here, not browning.

Pour in the wine and turn up the heat. Let it simmer and reduce by roughly one third, scraping up any flavour from the pan. This builds depth before the slow cooker even gets involved.

Transfer the onion and wine mixture to the slow cooker. Add paprika, oregano, rosemary, water, salt, bay leaf, vinegar, prunes, tomato purée and cornflour. Stir everything together to form a rich, herb-speckled sauce.

In the same pan, heat the remaining oil and quickly sear the seasoned chicken pieces for 1–2 minutes per side until lightly golden. They don’t need to be cooked through — just coloured for flavour.

Add the seared chicken to the slow cooker, making sure it’s submerged in the sauce. Cook on LOW for 4 hours or HIGH for 2 hours until tender and cooked through.

Stir through the sliced olives in the final 15–20 minutes of cooking. The sauce will thicken slightly and deepen in colour. Remove the bay leaf, taste and adjust seasoning before serving.

Serving & Storage – Keeping Slow Cooker Spanish Chicken Fresh For Later

To Store

Allow the Slow Cooker Spanish Chicken to cool fully, then store in airtight containers in the fridge for up to 3 days. The flavour actually deepens overnight, so leftovers are elite.

To Reheat

Reheat in a saucepan over medium-low heat until piping hot, adding a splash of water if the sauce has thickened too much. Alternatively, microwave in 1-minute bursts, stirring between each.

To Freeze

Freeze in portion-sized containers for up to 3 months. Defrost overnight in the fridge before reheating gently. The texture holds up really well.

Serving Suggestions

• Serve with steamed basmati rice or brown rice.

• Spoon over roasted potatoes for a Spanish-style comfort plate.

• Pair with a simple green salad for a lighter option.

Variations & Tips

• Want even more protein? Stir through 100 g of Greek yoghurt just before serving for a creamy, protein-boosted finish.

• Prefer chicken thighs? Swap breast for skinless thighs for slightly more richness.

• Add sliced red peppers or chickpeas for extra fibre and volume.

• Don’t skip the sear. Browning the chicken first locks in flavour and stops it tasting “boiled”.

• If your sauce is too thin, leave the lid off for the final 20 minutes to reduce further.

If you enjoy slow cooker meals that genuinely taste like you’ve tried, you’ll also love my Slow Cooker Chicken Casserole.

FAQ

Can I make Slow Cooker Spanish Chicken without a slow cooker?

Yes — you can cook it on the hob instead. After searing the chicken and softening the onions, build the sauce in a large saucepan or casserole dish and add an extra 200–300 ml water or stock to account for evaporation. Bring to a gentle simmer, cover loosely and cook on low for around 35–45 minutes, stirring occasionally, until the chicken is tender.

I’d skip the cornflour at the start, as the sauce will naturally reduce and thicken on the hob. If it still needs thickening at the end, you can stir in a small cornflour slurry right before serving.

Can I use chicken thighs instead of breast?

Yes. Skinless, boneless thighs work well and stay juicy. Protein will be slightly lower per serving and calories a touch higher, but still a high-protein meal.

Is this recipe spicy?

No. It’s warm and savoury from the paprika and herbs, but not hot. Perfect for kids and spice-sensitive eaters.

How can I make this even higher in protein?

Serve it with high-protein sides like lentils or use more chicken.

Can I make Slow Cooker Spanish Chicken without wine?

Absolutely. If you’d prefer to skip the booze, simply replace the wine with 150–175 ml extra chicken stock plus 1–2 teaspoons of red wine vinegar or a squeeze of lemon juice for acidity.

The wine mainly adds depth and balance rather than alcohol flavour. Once it’s reduced and slow cooked, the alcohol cooks off — but if you’d rather avoid it entirely, the stock-and-acid swap works perfectly and keeps all that rich, savoury character intact.

Slow Cooker Spanish Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

• Total Time: 4 hours 15 mins
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

• 2 tsp olive oil
• 1 onion, chopped
• 15 g garlic, puréed or finely chopped
• 175 ml red or white wine
• 1 kg chicken breast, cut into large chunks
• 1 tsp paprika
• 2 tsp dried oregano
• 1 tsp dried rosemary
• 200 ml water
• 1 tsp salt
• 1 bay leaf
• 20 ml red wine vinegar
• 70 g prunes, chopped
• 20 g tomato purée
• 20 g cornflour mixed with some cold water
• 50 g black olives, sliced

Cook Mode Prevent your screen from going dark

Instructions

Heat a frying pan on medium heat. Add 1 tsp of olive oil and add the onion and cook for 5–6 minutes until soft and lightly golden. Add the garlic and cook for 1 minute.

Pour in the wine, increase the heat and simmer until reduced by roughly one third.

Transfer the onion and wine mixture to the slow cooker. Add paprika, oregano, rosemary, water, salt, bay leaf, vinegar, prunes, tomato purée and cornflour. Stir well.

In the same frying pan, heat the remaining 1 tsp of olive oil on medium-high. Season the chicken lightly and sear for 1–2 minutes per side until just coloured (not cooked through).

Add the chicken to the slow cooker, ensuring it is submerged in the sauce. Cover and cook on LOW for 4 hours or high for 2 hours.

Just before the end of cooking add the olives. Cook for a further 15–20 minutes until the sauce thickens and the chicken is just cooked.

Remove the bay leaf, taste, and adjust seasoning if needed before serving.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 2 - 4 hours
• Category: Poultry
• Method: Slow Cooker
• Cuisine: Spanish

Nutrition

• Serving Size: 1
• Calories: 394
• Fat: 10g
• Carbohydrates: 14g
• Protein: 62g

Recipe Video

More High-Protein Recipes to Try

• If you like this, try my Slow Cooker Chicken Korma – creamy, comforting and high in protein.

• Craving something richer? My Sri Lankan Chicken Curry brings bold flavour without blowing your calories.

• Want another slow cooker winner? Slow Cooker Chicken Tikka Masala is a proper crowd-pleaser.

Leave Me A Comment Below

As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!

This slow cooker chicken curry is exactly what you want when you fancy something comforting, creamy, and full of flavour — but cannot be bothered standing over the hob all night stirring like you’re on MasterChef.

It’s a proper set-and-forget job that tastes like you’ve made far more effort than you actually have.

You’re looking at roughly 40 g protein per serving, around 470 calories, with boneless, skinless chicken thighs doing the heavy lifting on the protein front.

The sauce is rich and glossy thanks to tomato passata, coconut milk, and a simple spice mix — no weird ingredients, no specialist curry pastes, no drama.

It’s perfect slow cooker curry for busy weeknights, batch cooking, or loading up the fridge with something that actually feels satisfying when you reheat it.

You’ll just need a pan or wok for 10 minutes of flavour-building, then a slow cooker to take over and do the graft for you.

This is comfort food that works hard in the background while you get on with life.

Why You’ll Love This High-Protein Recipe

• Packed with around 45–50 g protein per serving to keep you full and satisfied

• Rich, creamy curry flavour with very little hands-on effort

• Uses simple UK supermarket ingredients — no specialist trips required

• Chicken thighs stay juicy and tender, even after hours in the slow cooker

• Ideal for batch cooking, meal prep, and freezing

• Tastes like a takeaway… without the price tag or mystery calories

Key Ingredients

Chicken Thighs. Juicy, forgiving, and full of flavour. They’re almost impossible to overcook in the slow cooker and stay tender every time.

Curry Powder. The backbone of the dish. Toasting it briefly wakes up the spices and gives depth without needing a cupboard full of jars.

Garlic & Ginger. The flavour base that makes everything taste richer and more rounded with very little effort.

Tomato Passata. Creates the body of the sauce and gives that classic curry richness without heaviness.

Coconut Milk. Just enough to make the sauce creamy and luxurious without turning it into soup.

Cornflour. A small amount goes a long way, helping the sauce thicken beautifully while it cooks.

Slow Cooker Chicken Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Print Recipe

Pin Recipe

Minimal effort, maximum flavour. This high-protein slow cooker chicken curry is rich, creamy and family-friendly.

• Total Time: 3 - 5 hrs and 10 mins
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp butter or oil
• 1 medium onion, finely diced (120g)
• 20 g garlic
• 20 g ginger
• 2 tbsp curry powder
• 1 tbsp paprika
• 1kg boneless skinless chicken thighs, cut into large bite-sized pieces
• 400g tomato passata
• 120ml coconut milk
• 2 tbsp tomato puree
• 3 tsp sugar
• 1/2 tsp salt
• 20 g cornflour

Cook Mode Prevent your screen from going dark

Instructions

Heat the butter or oil in a wide pan or wok over a medium heat. Add the finely diced onion and cook gently for 5–6 minutes, stirring occasionally, until softened and lightly golden.

Stir in the garlic and ginger and cook for a further minute, just until fragrant. Sprinkle in the curry powder and paprika, stirring continuously for another minute to toast the spices and release their full aroma.

Transfer the onion and spice mixture to the slow cooker. Add the chicken thighs, tomato passata, coconut milk, tomato purée, sugar, salt, and cornflour. Stir well to ensure the chicken is evenly coated and everything is fully combined.

Cover and cook on high for 3 hours or low for 5 hours, until the chicken is tender and the sauce is rich, thick, and full of flavour.

Give everything a final stir before serving.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 3 - 5 hours
• Category: Poultry
• Method: Slow Cooker

Nutrition

• Serving Size: 1
• Calories: 470
• Fat: 26g
• Carbohydrates: 18g
• Protein: 41g

Recipe Video

Serving & Storage

To Store

Allow the curry to cool fully, then store in an airtight container in the fridge for up to 4 days. The flavour actually improves overnight.

To Reheat

Reheat gently in a saucepan over a medium heat or in the microwave, stirring halfway through. Add a small splash of water if needed to loosen the sauce.

To Freeze

This curry freezes brilliantly. Portion into containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Serving Suggestions

Serve with basmati rice, wholegrain rice, or cauliflower rice. It also works brilliantly with naan, roti, or stirred through leftover rice for easy lunches.

Variations & Tips

• Want even more protein? Stir in a spoonful of Greek yoghurt when serving (off the heat).

• Prefer it hotter? Add chilli flakes or fresh chilli with the spices.

• For extra richness, swap half the passata for chopped tomatoes.

• Chicken breast works, but thighs stay juicier for slow cooking.

• Browning the spices first is optional — but highly recommended for maximum flavour.

FAQ

Can I skip frying the onions and spices?

You can, but that 10-minute step massively boosts flavour. If you’re short on time, it’ll still work — just slightly less rich.

Is this slow cooker chicken curry suitable for meal prep?

Absolutely. It's a high-protein chicken recipe that reheats beautifully and keeps its texture far better than many curries.

How can I make this curry even creamier?

Add an extra splash of coconut milk at the end or stir in Greek yoghurt just before serving.

More High-Protein Recipes To Try

• If you love hands-off dinners, try my Slow Cooker Chicken Korma – mild, creamy and just as effortless as this one.

• After something with a bit more heat? My Sri Lankan Chicken Curry is bold, fragrant and packed with flavour while still delivering on protein.

• Fancy proper comfort food? The Slow Cooker Chicken Casserole is rich, hearty and ideal for batch cooking with minimal effort.

• A lighter take on the Japanese takeaway favourite, this High-Protein Chicken Katsu Curry delivers crispy air-fried chicken with a rich, silky curry sauce. Packed with 55g protein per serving, it’s perfect for busy weeknights when you want comfort food that still supports your goals.

Leave Me A Comment Below

As always, I’d love to hear how you get on with this recipe. If you make it, come back and leave a comment below and let me know how it turned out. Thanks!

This slow cooker sausage casserole is one of those slow cooker recipes that earns its place on repeat.

It’s hands-off, forgiving, and comes out tasting like you’ve put far more effort in than you actually have.

We’re talking tender chicken sausages, soft veg, and a thick, herby tomato sauce that clings to everything in the best possible way.

Each serving packs around 30 g protein for roughly 359 calories, making it a genuinely satisfying dinner rather than a beige bowl of regret.

The protein heavy lifting comes from lean chicken sausages and butterbeans, which also add fibre to keep you fuller for longer.

You’ll need a slow cooker and a non-stick pan to brown things off first (don’t skip this – flavour matters).

It’s ideal for family dinners, meal prep, or those days when you want comfort food that still aligns with your goals.

Why You’ll Love This High-Protein Recipe

• Delivers ~35 g protein per serving without giant portions

• Classic slow cooker sausage casserole vibes, but lighter and higher protein

• Minimal prep, maximum payoff

• Thick, rich sauce – no watery casseroles here

• Excellent for batch cooking and leftovers

Slow Cooker Chicken Sausage Casserole Key Ingredients

Lean chicken sausages. Lower in fat than pork sausages but still juicy and packed with protein once slow cooked.

Butterbeans. Creamy, filling and a sneaky source of extra protein and fibre.

Chopped tomatoes. The base of the casserole, giving richness and body.

Smoked paprika. Adds warmth and depth without making it spicy.

Onion, carrot, celery & red pepper. Classic casserole veg that adds sweetness and balance.

Cornflour. A small amount goes a long way to thicken the sauce properly.

Slow Cooker Sausage Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Discover the ultimate Slow Cooker Sausage Casserole recipe! Lean chicken sausages, hearty veg, and a rich tomato sauce come together for a healthy, comforting meal. Perfect with crusty bread or mash!

• Total Time: 5 hrs
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 8 lean chicken sausages (450-500g total)
• 1 medium onion, sliced (120g)
• 2 carrots, sliced (150g)
• 2 celery sticks, sliced (120g)
• 1 red pepper, chopped (120g)
• 2 garlic cloves, crushed
• 1 × 400g tin chopped tomatoes
• 200ml chicken stock
• 1 tbsp tomato puree
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp cornflour mixed with 1 tbsp cold water
• Salt and black pepper, to taste
• 1 × 400g tin butterbeans, drained and rinsed

Cook Mode Prevent your screen from going dark

Instructions

Heat a non-stick pan over medium heat and brown the sausages for 5–6 minutes, turning often. Transfer to the slow cooker.

In the same pan, add the onion, carrots, celery, garlic, and red pepper. Cook for 4–5 minutes until lightly softened. Transfer to the slow cooker.

Add the chopped tomatoes, chicken stock, tomato purée, smoked paprika, thyme, oregano, bay leaf, cornflour and a pinch of salt and pepper. Stir gently to combine.

Cook on low for 6 hours or high for 3 hours.

Stir in the butterbeans and continue cooking:

• Low: 45–60 minutes
• High: 25–30 minutes

Remove the bay leaf, taste, adjust seasoning, and serve with steamed greens.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 4 - 5 hrs
• Method: Slow Cooker

Nutrition

• Serving Size: 1
• Calories: 359
• Fat: 11g
• Carbohydrates: 36g
• Protein: 29g

Keeping Slow Cooker Sausage Casserole Fresh For Later

To Store

Cool completely, then store in an airtight container in the fridge for up to 3 days.

To Reheat

Reheat in a saucepan over medium heat or in the microwave until piping hot, stirring halfway through.

To Freeze

Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Serving Suggestions

• Serve with mashed potatoes or buttery new potatoes

• Spoon over rice or pearl barley

• Keep it lighter with steamed greens or cabbage

Variations & Tips

• Swap butterbeans for cannellini beans or chickpeas for a similar protein boost

• Add extra protein by stirring in a handful of cooked lentils

• Like it spicy? Add chilli flakes or a pinch of cayenne

• Browning the sausages first is non-negotiable – it adds huge flavour

• If your sauce looks thin at the end, leave the lid off for 20 minutes on high

Frequently Asked Questions (FAQs)

Can I make this slow cooker sausage casserole with pork sausages?

Yes, but calories and fat will be higher. Lean chicken sausages keep it lighter and higher in protein per calorie.

Is this slow cooker sausage casserole suitable for freezing?

Absolutely. It freezes very well and is ideal for batch cooking.

How can I make this even higher in protein?

Use extra sausages, add more beans, or stir in cooked lentils at the end.

Discover More Delicious Recipes

Chicken Fricassée. A creamy, dreamy, high-protein French-inspired chicken dish packed with mushrooms, herbs, and a splash of wine. Chicken Fricassée is perfect for cosy nights, family dining or solo dinners for one.

Slow Cooker Chicken Casserole. This slow cooker chicken casserole is a hearty, high-protein marvel bursting with tender chicken, chunky veg, and a sneaky splash of wine.

Slow Cooker Spaghetti Bolognese. Savour the richness of Italian cuisine with Slow Cooker Spaghetti Bolognese. This recipe promises a luscious sauce, perfect for draping over your favourite pasta.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.

Right, confession time: I’m a curry addict. There, I said it. From a fiery Sri Lankan chicken curry to a saucy tikka masala, I’ve spooned my way through enough spices to make my local takeaway suspicious of my loyalty. But this Slow Cooker Chicken Korma?

Oh, it’s the calm in the curry storm. The silky, creamy, gently spiced cousin that reminds you not every curry has to make you break into a sweat.

It’s the kind of dish that practically makes itself while you’re out pretending to be productive.

After a few test runs (and one tragic coconut milk explosion), I’ve nailed the texture and balance.

The sauce is lush, the chicken falls apart with a fork, and there’s enough protein to make your gym-loving mate nod approvingly. Grab your slow cooker — it’s time to let it do the heavy lifting.

What is Slow Cooker Chicken Korma?

A Slow Cooker Chicken Korma is a creamy, mildly spiced curry made by simmering chicken in a sauce of coconut milk, yoghurt, tomato purée, and aromatic spices.

Traditionally cooked low and slow, the slow cooker does all the graft — breaking down the chicken until it’s melt-in-the-mouth tender.

It’s an Indian-inspired dish that leans on flavours like cumin, coriander, and garam masala without being overly hot. Ideal for anyone who loves a curry that tastes indulgent but is secretly high in protein and surprisingly healthy.

Key Ingredients

Chicken Breast. Lean, mean, protein machine. Stays tender in the slow cooker and keeps the whole thing feeling virtuous.

Onion. The base of every good curry. Go golden and soft for that sweet, rich undertone.

Garlic & Ginger. The dynamic duo of flavour. They bring heat, zing, and a faint sense you might actually know what you’re doing.

Ground Coriander & Cumin. Earthy, nutty, and totally essential for building depth. Without them, your curry’s just a beige soup pretending to be exotic.

Turmeric. Brings the sunshine. Also stains everything it touches.

Garam Masala. The spice blend that ties it all together — like the belt on your dressing gown, but tastier.

Coconut Milk. Creamy, lush, and slightly sweet. Gives korma its iconic luxurious texture.

Greek Yoghurt. Stirred in at the end for tang and creaminess. It’s the secret weapon against a watery sauce.

Tomato Purée. Adds body and a subtle sharpness to balance all that creaminess.

Flaked Almonds & Fresh Coriander. The final flourish — a crunchy, herby halo for your glorious korma.

Slow Cooker Chicken Korma

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Pin Recipe

Make this Slow Cooker Chicken Korma tonight! Mild, creamy, and loaded with spices — an easy, high-protein curry that’s pure comfort in a bowl.

• Total Time: 6 hours and 15 mins
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

For the korma:

• 900g chicken breast, cut into chunks
• 1 tablespoon olive oil
• 1 large onion (150g), finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon mild chilli powder (optional)
• 2 tablespoons tomato purée
• 200ml full-fat coconut milk
• 150ml chicken stock
• 20g cornflour
• 100g fat-free Greek yoghurt
• Salt and black pepper, to taste

To finish and serve:

• 240g uncooked basmati rice (about 60g per person)
• 2 tablespoons flaked almonds (toasted, optional)
• Fresh coriander leaves, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a frying pan over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and golden. Add the garlic and ginger, cooking for another minute until fragrant.

Stir in the coriander, cumin, turmeric, garam masala, cinnamon, and chilli powder. Cook for 30 seconds to release the aromas, then transfer everything to the slow cooker.

Add the chicken pieces, tomato purée, coconut milk, chicken stock and cornflour to the slow cooker. Stir well to combine.

Cover and cook on Low for 6 hours or High for 3 hours, until the chicken is tender and cooked through.

Once cooked, stir in the Greek yoghurt and season with salt and pepper to taste. If the sauce seems too thin, remove the lid and cook on High for another 15–20 minutes to thicken slightly.

Cook the basmati rice according to packet instructions. Serve the chicken korma over the rice, topped with toasted flaked almonds and a sprinkle of fresh coriander.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 6 hours
• Category: Poultry
• Method: Slow Cooker

Nutrition

• Serving Size: 1
• Calories: 688
• Fat: 20g
• Carbohydrates: 65g
• Protein: 62g

Recipe Video

Keeping Slow Cooker Chicken Korma Fresh For Later

To Store

Pop any leftover korma in an airtight container once cooled. It’ll stay good in the fridge for up to 3 days. The flavours actually deepen overnight, so you could argue it’s even better the next day.

To Reheat

Gently warm your Slow Cooker Chicken Korma on the hob or in the microwave. Add a splash of water or coconut milk if it’s thickened too much. Avoid boiling — yoghurt can curdle, and no one wants grainy curry.

To Freeze

Yes, this beauty freezes brilliantly. Portion it up, label it (because we’ve all played freezer roulette), and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.

FAQ

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs work beautifully — they’re juicier and just as high in protein. Adjust cooking time slightly if needed, but the slow cooker’s pretty forgiving.

Can I make Slow Cooker Chicken Korma without coconut milk?

You can swap in extra Greek yoghurt and a bit of chicken stock. It won’t be quite as rich, but still dreamy and delicious.

Is Slow Cooker Chicken Korma spicy?

Not really. It’s mild and creamy, with just a whisper of warmth. Perfect for spice-shy dinner guests or kids who think black pepper’s “too hot.”

Can I prep Slow Cooker Chicken Korma the night before?

Yes! Combine all the ingredients (except yoghurt) in the slow cooker insert, pop it in the fridge overnight, then start it in the morning. Dinner practically cooks itself.

What can I serve with Slow Cooker Chicken Korma?

Classic basmati rice is perfect, but naan, roti, or even cauliflower rice (if you’re feeling saintly) all work a treat.

If You Liked This Slow Cooker Chicken Korma, Try These

Slow Cooker Chicken Tikka Masala. A deeper, spicier curry with the same effortless slow cooker magic. Rich tomato base, smoky spices, and all the comfort you need after a long day of pretending not to check your phone at work.

Sri Lankan Chicken Curry. For those who like a bit more kick — this curry has layers of heat and tropical flavour. Perfect if you’re feeling adventurous and fancy a trip to flavour town without leaving your kitchen.

Chicken Bhuna. A dry, robust curry that clings to your spoon like it means it. Less sauce, more punch, and guaranteed to impress anyone who thinks they can handle their spice.

Leave Me A Comment Below

As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!

Remember my Slow Cooker Chicken Casserole? You lot absolutely loved it. The emails, DMs, and comments were endless — “Can you do a beef one next?” “We need more red meat, please!” “Chicken’s great, but we’re carnivores!”

So, after a bit of tinkering, a couple of questionable attempts (note to self: more paprika, less salt), and several bowls of experimental stew later — here it is. The Slow Cooker Beef Casserole you asked for.

It’s rich, meaty, and ridiculously satisfying. The slow cooker does all the hard work while you pretend you’ve been slaving away for hours. The beef turns melt-in-your-mouth tender, the sauce thickens into something magical, and your kitchen smells like Sunday dinner heaven.

High in protein, full of hearty veg, and perfect for those chilly British evenings when you just want to curl up with something warm and comforting — without lifting more than a wooden spoon.

What is Slow Cooker Beef Casserole?

Slow Cooker Beef Casserole is a classic British comfort dish where chunks of beef are slow-cooked in a savoury sauce with vegetables and herbs until deliciously tender.

The long, gentle cooking process allows all the flavours to mingle and deepen, creating that rich, homely gravy we all crave when the weather turns miserable.

Key Ingredients

Beef Stewing Steak. The protein powerhouse. Lean, chunky, and destined for greatness once slow-cooked to buttery perfection.

Olive Oil. Adds a subtle richness and gives the beef that essential pre-slow-cook sear. Because golden bits = flavour.

Onion and Garlic. The aromatic dream team. Without them, you’re just cooking sadness in a pot.

Carrots and Celery. Reliable, affordable, and loaded with flavour. They give the sauce that sweet-savory balance we all secretly love.

Mushrooms. Bring earthiness and a bit of chew, soaking up that glossy sauce like flavour sponges.

Tomato Purée. Concentrated tomato goodness that adds colour, depth, and the illusion you’ve used fancy ingredients.

Worcestershire Sauce. The dark horse of British cooking — tangy, savoury, and instantly nostalgic.

Beef Stock. The liquid gold that binds it all together. Choose a low-sodium one so you can control the seasoning.

Thyme and Smoked Paprika. Herby warmth and subtle smokiness, turning a humble stew into something you’d proudly serve guests.

Cornflour. The thickening saviour. Because nobody wants a casserole that sloshes like soup.

Parsley. Fresh, green, and just enough to make it look like you tried.

Slow Cooker Beef Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pin Recipe

Rich, tender, and full of flavour — try this high-protein Slow Cooker Beef Casserole.

• Total Time: 7 hours and 15 mins
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 800g lean beef stewing steak, trimmed and cut into chunks
• 2 tsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, sliced
• 2 celery sticks, sliced
• 200g mushrooms, quartered
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 400ml beef stock
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tsp salt
• black pepper, to taste
• 20 g cornflour mixed with some water
• Fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Heat 1 tsp olive oil in a large frying pan over medium-high heat. Brown the beef in batches for 2–3 minutes per side (optional). Transfer each batch to the slow cooker.

Add the remaining olive oil to the pan, then cook the onion, carrots, celery, and mushrooms for 4–5 minutes until softened slightly. Add the garlic and cook for a further 30 seconds before tipping it all into the slow cooker.

Add the tomato puree, Worcestershire sauce, beef stock, thyme, smoked paprika, bay leaf, salt, pepper and cornflour. Stir to combine.

Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.

Remove the bay leaf and serve warm, sprinkled with fresh parsley. Pairs well with steamed green beans or cauliflower mash for a low-carb option.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 7 - 8 hours
• Category: Meat
• Method: Slow Cooker

Nutrition

• Serving Size: 1
• Calories: 361
• Fat: 13g
• Carbohydrates: 14g
• Protein: 47g

Recipe Video

Keeping Slow Cooker Beef Casserole Fresh For Later

To Store

Once cooled, scoop your Slow Cooker Beef Casserole into airtight containers and pop it in the fridge for up to 3 days. It somehow tastes even better the next day — the flavours cosy up overnight like old friends.

To Reheat

Reheat gently in a pan over medium heat until piping hot. Add a splash of stock or water if the sauce has thickened too much. Or, if you’re short on patience, microwave in short bursts and stir between zaps.

To Freeze

Let your Slow Cooker Beef Casserole cool completely, then portion it into freezer-safe tubs. Freeze for up to 3 months. Defrost overnight in the fridge, then reheat as above. It’s your ready-made winter dinner rescue kit.

FAQs

How do I stop my Slow Cooker Beef Casserole from going watery?

Mix cornflour with cold water to form a slurry, stir it in towards the end, and let it bubble for 15 minutes. Voilà — perfect thickness.

Can I use cheaper cuts for Slow Cooker Beef Casserole?

Absolutely! Chuck, shin, or brisket are ideal. The slow cooker transforms them from tough to tender magic.

Can I skip the mushrooms in Slow Cooker Beef Casserole?

Of course. Replace with parsnips or swede if you want, or just add extra carrots. I’m not judging.

Is Slow Cooker Beef Casserole high in protein?

Yes indeed. Between the lean beef and rich gravy, it’s a protein-packed powerhouse perfect for gym-goers and comfort-seekers alike.

Can I prep Slow Cooker Beef Casserole the night before?

Yes, and you absolutely should. Load everything into the pot, refrigerate overnight, then hit “on” in the morning for effortless dinner brilliance.

If You Liked This Slow Cooker Beef Casserole, Try These

Slow Cooker Chicken Casserole. The one that started it all! Tender chicken, hearty vegetables, and a rich sauce that tastes like home. It’s lighter than the beef version but just as comforting — and yes, still high in protein.

Slow Cooker Beef Stifado. Fancy something with a Greek twist? This Slow Cooker Beef Stifado is sunshine in a pot — tender beef, aromatic spices, and a hint of cinnamon that’ll make your kitchen smell like a Mediterranean taverna. It’s rich, tangy, and full of protein, proving that slow cooking doesn’t have to mean bland.

Slow Cooker Beef Bourguignon. If Julia Child met a gym bro, this would be the result. Deep red wine sauce, melt-in-your-mouth beef, mushrooms, and smoky bacon — all bubbling away while you go about your day. This Slow Cooker Beef Bourguignon tastes fancy but is secretly effortless, and yes, it’s high in protein too.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.

Here's where this slow cooker chicken casserole came about....picture this: it’s the middle of July, the sun is actually shining for once (a small miracle in the UK), and the kids pipe up asking for a roast dinner.

They’ve got zero respect for seasonal eating or my poor kitchen, which is basically a sauna by midday.

But instead of blasting the oven for hours and melting into a puddle, I struck a deal. Enter this slow cooker chicken casserole. All the hearty, homey vibes of a Sunday roast, minus the sweltering kitchen and with a fraction of the faff.

It’s packed with tender chicken, chunky veg, and a rich sauce that practically hugs your taste buds. Plus, with a hefty whack of protein, it keeps everyone full (and hopefully quiet) for more than five minutes.

Honestly, it’s the best compromise since agreeing to watch Frozen for the 847th time. Only tastier.

What is Slow Cooker Chicken Casserole?

A slow cooker chicken casserole is exactly what it sounds like: chicken (usually thighs for maximum flavour) slowly simmered with veggies, stock, herbs, and a few extras until everything’s tender, rich, and ridiculously comforting.

The slow cooker does all the heavy lifting, letting the flavours meld beautifully over hours. It’s the sort of dish that makes your kitchen smell like a French farmhouse, with zero actual effort. Bonus: it’s a cracking way to batch cook for the week.

Key Ingredients

Chicken Thighs. The MVPs. Juicy, forgiving, and practically scandalous in flavour compared to breast.

Onions & Garlic. The dynamic duo. Without them, your casserole would taste like a soggy cardboard box.

White Wine. Adds a splash of sophistication. And if there’s any left in the bottle, well, I won’t tell.

Carrots & Potatoes. They bulk things out and soak up all that gorgeous broth. Like little veg sponges.

Button Mushrooms. Earthy, chewy, and posh enough to make your casserole feel special.

Tomato Purée & Dijon Mustard. Secret weapons for depth and a tiny tang. They make everything pop.

Mixed Herbs & Fresh Parsley. Because your taste buds deserve a little garden party.

Chicken Stock & Cornflour Slurry. For a sauce that’s thick enough to cling to your spoon (and your heart).

Slow Cooker Chicken Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Tender chicken & chunky veg in a rich sauce. This slow cooker chicken casserole is pure comfort!

• Total Time: 6 hours
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp olive oil
• 1kg skinless, boneless chicken thighs
• 2 medium onions, chopped (200g)
• 3 cloves garlic, minced
• 150 ml white wine
• 4 medium carrots, sliced (400g)
• 250g potatoes, peeled and diced
• 200g button mushrooms, halved
• 2 tbsp tomato puree
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1 tbsp mixed herbs
• 500 ml chicken stock
• 30g cornflour mixed with cold water
• Salt and black pepper to taste
• Fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Heat 1 tbsp olive oil in a large frying pan over medium heat. Brown the chicken thighs for 3–4 minutes on each side, then transfer them to the slow cooker.

In the same pan, add the remaining 1 tbsp olive oil. Sauté the chopped onions for 3 minutes until soft. Add garlic and cook for 1 more minute. Pour in the wine and reduce by 2/3s then tip everything into the slow cooker.

Add the carrots, diced potatoes, mushrooms, tomato puree, Dijon mustard, salt mixed herbs, chicken stock and cornflour. Stir gently to combine.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken and vegetables are tender.

Crack in salt and black pepper. Sprinkle with fresh parsley and serve warm.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 6-7 hours (low)
• Category: Main Course
• Method: Slow Cooker
• Cuisine: British

Nutrition

• Serving Size: 1
• Calories: 487
• Fat: 23 g
• Carbohydrates: 27 g
• Protein: 43 g

Recipe Video

Keeping Slow Cooker Chicken Casserole Fresh For Later

To Store

Chuck your slow cooker chicken casserole into airtight tubs and stick it in the fridge. It’ll keep happily for up to 3 days, getting even tastier as the flavours snuggle up.

To Reheat

Warm it in a saucepan over low heat, stirring occasionally. Or give it a quick zap in the microwave — just cover to avoid a saucy explosion all over your kitchen.

To Freeze

Cool it completely, portion into freezer bags or containers, and stash it for up to 3 months. Defrost overnight in the fridge, then reheat gently. Easy peasy.

FAQs

Can I use chicken breasts instead?

Sure, but they’re fussier and might dry out. Thighs are your best mate here — juicy and forgiving.

Do I have to add wine?

Nope. Swap it for extra stock if you fancy. But the wine adds a lovely richness, so don’t skip it unless you have to.

What veg can I add to slow cooker chicken casserole?

Go wild! Parsnips, swede, peas or even spinach at the end. Just keep root veg chunky so they don’t vanish.

Can I make slow cooker chicken casserole on the hob?

Absolutely. Simmer it gently for about 90 minutes, stirring now and then, until everything’s tender and the sauce is thick.

What can I serve with slow cooker chicken casserole?

Honestly, slow cooker chicken casserole is pretty much a meal in itself — loaded with protein, veggies and a dreamy sauce. But if you’re feeling extra peckish (or just want to mop up every last bit of gravy), serve it over fluffy rice, buttery mash or a hunk of crusty bread. Steamed greens or peas on the side don’t go amiss either, and make you feel a tiny bit virtuous.

If you liked this Slow Cooker Chicken Casserole, try these.

Slow Cooker Chicken Chasseur. This Slow Cooker Chicken Chasseur is a healthier twist on a classic French dish, using lean chicken breasts instead of fattier cuts and reducing oil. But don’t worry, it’s still rich and comforting, with a white wine, mushroom, and herb-infused sauce that’s oh-so-slowly simmered to perfection.

Slow Cooker Beef Casserole. This Slow Cooker Beef Casserole is hearty, high in protein, and gloriously fuss-free. Inspired by my viral chicken version, it’s rich, comforting, and the perfect “set it and forget it” meal. Tender beef, earthy veg, and a smoky tomato base — pure winter bliss in a bowl

Chicken Fricassée. A creamy, dreamy, high-protein French-inspired chicken dish packed with mushrooms, herbs, and a splash of wine. Chicken Fricassée is perfect for cosy nights, family dining or solo dinners for one.

Leave A Comment Below

Loved the Chicken Fricassée recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.

Look, we all love a fancy meal, but who has time to stand over a stove stirring things like we’re in a French bistro? Not me. That’s why this slow cooker creamy tarragon chicken is a total game-changer.

It’s rich, indulgent, and full of flavour, yet somehow feels like a cheat code because the slow cooker does all the hard work.

You just chuck in some chicken, a splash of white wine (no judgement if you take a sip first), a good dollop of crème fraîche, and of course, tarragon – the real MVP here.

The result? Tender, melt-in-the-mouth chicken smothered in a creamy, herby sauce that’ll have you licking your plate.

Slow cooker tarragon chicken is great for meal prep, perfect for impressing dinner guests, and most importantly, it means you can go and binge-watch your latest TV obsession while dinner takes care of itself.

What is Slow Cooker Creamy Tarragon Chicken?

Slow Cooker Creamy Tarragon Chicken is a classic French-inspired dish that’s been made outrageously easy. Instead of standing at the stove, you let the slow cooker do the magic, infusing the chicken with a creamy, tarragon-infused white wine sauce.

Tarragon is the secret weapon here – a slightly aniseedy herb that brings a touch of French flair to your plate. Combined with Dijon mustard, white wine, and crème fraîche, the sauce becomes silky, tangy, and utterly divine.

It’s high in protein (so you can pretend you made it for ‘health reasons’) and perfect for batch cooking – meaning leftovers taste even better the next day.

Tarragon Chicken Key Ingredients

Chicken Breasts. Lean, high in protein, and perfect for soaking up all that creamy goodness.

Garlic. Because no respectable dish skips garlic. It's the law.

Onion. Adds a subtle sweetness and makes your kitchen smell amazing.

Dry White Wine. For the sauce, not just for sipping (though no judgement if you multitask).

Chicken Stock. Brings everything together in a savoury, flavour-packed bath.

Tarragon. The star of the show. Slightly aniseedy, totally delicious, and very fancy-sounding.

Dijon Mustard. Adds a little tang and a bit of heat. Basically, it makes everything better.

Cornflour. The secret weapon for a thick, velvety sauce. No one likes a watery disaster.

Crème Fraîche. The finishing touch for that rich, creamy, slightly tangy sauce.

Slow Cooker Creamy Tarragon Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Print Recipe

Pin Recipe

This Slow Cooker Creamy Tarragon Chicken is the stuff of dreams. Juicy chicken, a silky white wine sauce, and a hit of fragrant tarragon, all bubbling away in your slow cooker while you go about your business. Plus, it's high in protein, meaning you can feel all smug and healthy while scoffing it down.

• Total Time: 0 hours
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp olive oil
• 1 kg chicken breasts
• 15 g garlic, minced
• 1 small onion, finely chopped
• 150 ml dry white wine (e.g. Sauvignon Blanc, Pinot Grigio)
• 200 ml chicken stock
• 1 1/2 tsp dried tarragon (or 1 tbsp fresh)
• 1 tsp Dijon mustard
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 30 g cornflour
• 100 ml crème fraîche

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a pan over medium-high heat. Season the chicken with salt & pepper and sear for 2 minutes per side until lightly golden (don’t cook through). Transfer the chicken to the slow cooker.

In the same pan, add onion and cook for 2 minutes, stirring. Add garlic and cook for another 30 seconds until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, stirring, until reduced by half. Deglaze by scraping up any browned bits for extra flavour. Transfer the onion-wine mixture to the slow cooker.

Add chicken stock, tarragon, and Dijon mustard, salt, some more pepper and the cornflour. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender.

Stir in the crème fraiche and mix well.

Serve & Enjoy!

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 2 to 4 hours
• Method: slow cooker

Nutrition

• Serving Size: 1
• Calories: 432
• Fat: 16
• Carbohydrates: 10
• Protein: 62

Keeping Slow Cooker Tarragon Chicken For Later

To Store

The recipe keeps well in the fridge in an air-tight container.

To Reheat

Place the dish in the microwave, cover and zap until fully heated throughout.

To Freeze

Perfect for batch cooking! Freeze in portion-sized containers for up to 3 months.

FAQ: Your Burning Chicken Questions Answered

Can I use chicken thighs instead?

Absolutely! They’re juicier and a bit more forgiving if you accidentally overcook them.

What if I don’t have tarragon?

Really? It's called Tarragon Chicken, skip the tarragon and it's just chicken. Go get some from the supermarket and once you've made this recipe, you can try this one next (it's also got tarragon in it)

Can I make slow cooker creamy tarragon chicken without wine?

Of course. Just use extra chicken stock and a splash of lemon juice for a bit of acidity.

Can I make slow cooker creamy tarragon chicken dairy-free?

Yep! Swap crème fraîche for coconut cream or a dairy-free alternative.

What should I serve with this?

It’s dreamy over mashed potatoes, rice, or even pasta. Add some green beans or broccoli if you’re feeling virtuous.

If You Liked Slow Cooker Creamy Tarragon Chicken, Try These:

Slow Cooker Marry Me Chicken. They say this dish is so good it could lead to a proposal. Creamy, garlicky, and bursting with sun-dried tomato flavour, this is the ultimate comfort food. Serve it with pasta, mash, or a side of romantic intentions.

Tuscan Salmon. A one-pan wonder with golden salmon, sun-dried tomatoes, and a garlicky, creamy sauce. This high-protein Tuscan Salmon is your fast-track to feeling fancy on a weeknight—with minimal washing up. It’s lush, loaded with flavour, and won’t leave you needing a nap after.

Chicken Fricassée. A creamy, dreamy, high-protein French-inspired chicken dish packed with mushrooms, herbs, and a splash of wine. Chicken Fricassée is perfect for cosy nights, family dining or solo dinners for one.

Leave A Comment Below

Loved the tarragon chicken recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me

If you’ve never had Caldereta de Cordero, let me introduce you to your new favourite comfort food. Imagine a slow-cooked Spanish lamb stew, where juicy, fall-apart-tender lamb meets a rich, flavour-packed broth. It’s a dish that says, “I’ve been simmering for hours, and yes, I’m worth the wait.”

This beauty is loaded with carrots, peppers, potatoes, and peas, giving you a full meal in one glorious pot. And did I mention the white wine? That’s right—this stew has a little Spanish fiesta built right in.

The best part? Your slow cooker does all the hard work while you pretend to be busy (or just have a well-deserved nap). So, whether you’re feeding the family or just yourself, Caldereta de Cordero is here to deliver big, bold flavours with minimal effort.

Get your spoons ready, amigos—this one’s a keeper.

What is Caldereta de Cordero?

Caldereta de Cordero is a traditional Spanish lamb stew, slow-cooked to bring out deep, hearty flavours. Originating from Extremadura and Castilla-La Mancha, this dish is known for its tender lamb, rustic vegetables, and a rich, herby broth.

The name “caldereta” comes from the Spanish word for “cauldron,” because this was historically cooked in big pots over open fires—ideal for shepherds needing a protein-packed, belly-warming meal. Nowadays, we ditch the open fire (unless you fancy a bit of drama) and let the slow cooker do the job instead.

Perfect for a cosy dinner, this dish is simple, delicious, and an excellent way to impress people without actually doing much.

Caldereta de Cordero Key Ingredients

Lean diced lamb. The star of the show! Slow-cooked till it’s melt-in-your-mouth tender. Worth every second of patience.

Garlic. Because garlic makes everything better. No arguments here.

Onions.The base of any good stew. Also, good for your social distancing (thanks to the smell).

Peppers. A pop of colour and a bit of sweetness to balance out the richness.

Potatoes. Hearty, filling, and great for soaking up that delicious broth.

Carrots.Sweet, earthy, and great for tricking yourself into thinking this is “healthy.”

White wine. For flavour, depth, and an excuse to open a bottle while cooking.

Green peas.Added at the end to keep them fresh and vibrant.

Fresh rosemary. Because lamb and rosemary are best mates.

Slow Cooker Caldereta de Cordero (Spanish Lamb Stew)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Slow Cooker Caldereta de Cordero is proof that good things come to those who wait (or those who own a slow cooker). It’s hearty, flavourful, and packed with protein—ideal for chilly nights, lazy Sundays, or impressing your mates with minimal effort.

• Total Time: 8 hours 15 minutes
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 600 g lean diced lamb, chopped
• Salt & pepper to taste
• 2 tbsp olive oil
• 1 tbsp garlic
• 200 g onions, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 400 g potatoes, chopped
• 200 g carrots, chopped
• 100 ml white wine
• 150 g green peas
• Fresh rosemary

Cook Mode Prevent your screen from going dark

Instructions

Season the lamb with salt and pepper like you know what you’re doing.

Brown it in olive oil over medium heat. This step is optional, but trust me—it’s worth it for the extra flavour.

Throw everything (except the peas) into the slow cooker. No need to be fancy—just chuck it all in.

Cook on low for 8 hours. Go live your life. The slow cooker’s got this.

Stir in the peas in the last 30 minutes so they don’t turn into mush.

Top with fresh rosemary, serve, and bask in the glory of your culinary genius.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 8 hours
• Cuisine: Spanish

Nutrition

• Serving Size: 1
• Calories: 476
• Fat: 24 g
• Carbohydrates: 30 g
• Protein: 35 g

Keeping Caldereta de Cordero Fresh

To Store

The Caldereta de Corderokeeps well in the fridge in an air-tight container.

To Reheat

Place the dish in the microwave, cover and zap until fully heated throughout.

To Freeze

Everything freezes well.

FAQs

Can I use a different cut of lamb?

Absolutely! Shoulder or leg work great. Just avoid anything too lean—fat = flavour.

What if I don’t have a slow cooker?

You can cook it in a heavy pot on low heat for about 3-4 hours, stirring occasionally. Or, just buy a slow cooker.

Can I add more spices?

Of course! A pinch of paprika, cumin, or bay leaves wouldn’t hurt. Go wild.

Can I use red wine instead of white?

Yes! It’ll give the stew a deeper, richer taste. Think “Spanish countryside in a bowl.”

What can I serve with Caldereta de Cordero?

A hunk of crusty bread for dipping. Maybe some rice if you’re feeling fancy. And a glass of that leftover wine.

Does it taste better the next day?

Yes! Like all great stews, it gets even better after a night in the fridge. If you can resist eating it all immediately.

If You Liked Caldereta de Cordero, Try These:

Cocido Madrileño.  If you love hearty Spanish stews, this traditional Madrid-style chickpea stew is a must-try! Packed with meat, chorizo, and vegetables, it’s the ultimate one-pot comfort food that will keep you warm and satisfied. Bonus: it’s a protein powerhouse!

Slow Cooker Chicken Casserole. This slow cooker chicken casserole is a hearty, high-protein marvel bursting with tender chicken, chunky veg, and a sneaky splash of wine.

Slow Cooker Chicken Chasseur.  A classic French dish that’s fancy enough to impress but easy enough for a weeknight meal. Tender chicken, rich tomato sauce, mushrooms, and herbs—what’s not to love? Plus, it’s all made in the slow cooker, so you can pretend you’ve been slaving away in the kitchen while actually binge-watching your favourite show.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.

Some days, cooking feels like a chore. That’s exactly why this high-protein Slow Cooker Harissa Chicken exists. It’s a bold, fiery, North-African-inspired dish where your slow cooker does the heavy lifting, and you take all the credit.

The magic comes from harissa paste, a spicy North African chilli blend that transforms humble chicken breast into something smoky, rich, and deeply satisfying. After a few hours on LOW or HIGH, the chicken becomes fall-apart tender, ready to be shredded and stirred with a spoonful of Greek yoghurt for creaminess.

This one ticks all the boxes for busy weeknights, meal prep, menopause-friendly fullness, and anyone who wants around 62 g protein per serving without lifting more than a finger

Why you’ll love this high-protein recipe

• 62 g protein per portion to keep you full, energised, and well-fed.

• Dump-and-go convenience — the slow cooker does the graft.

• Spicy, smoky, and customisable depending on your harissa heat level.

• Perfect for batch cooking — freezes like a dream.

• Simple supermarket ingredients you probably already have.

Slow Cooker Harissa Chicken Key Ingredients (And Why They’re Amazing)

Chicken Breast. The protein powerhouse. Keeps things lean, tender, and shreds beautifully after slow cooking.

Harissa Paste. The star of the show! Smoky, spicy, and packed with bold North African flavours that bring this dish to life.

Garlic. Because everything tastes better with garlic. That’s just a fact.

Honey. A little sweetness to balance out the heat. Think of it as harissa’s calming best mate.

Lemon Juice. Fresh, zesty, and keeps things bright. Also, an excellent excuse to squeeze it dramatically like a TV chef.

Smoked Paprika. Adds a deep, smoky flavour. Because why just be spicy when you can be smoky and spicy?

Ground Cumin. Warm, earthy, and absolutely essential for that rich, spiced depth.

Chicken Stock. Keeps everything juicy while adding extra savoury goodness. Hydration is key—even for chicken.

Tomato Purée. Rich, tangy, and helps give the sauce that deep, bold flavour (and a nice colour, too).

Salt. Because bland food is a crime.

Cornflour. Thickens up the sauce so it clings to every delicious bite. Nobody likes a watery sauce.

Greek Yoghurt. Stirred in at the end for a creamy, cooling finish. The perfect contrast to all that spice.

Slow Cooker Harissa Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

Print Recipe

Pin Recipe

Spicy, smoky, and packed with protein, this slow cooker harissa chicken is an easy, flavourful one-pot meal with minimal effort and maximum taste!

• Total Time: 0 hours
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

• 1kg chicken breast
• 40 g harissa paste
• 20 g garlic, crushed
• 1 tbsp honey
• 20 ml lemon juice
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 200ml chicken stock
• 30g cornflour
• 40 g tomato puree
• 1 tsp salt
• 40 ml Greek yoghurt (to stir in at the end)

Cook Mode Prevent your screen from going dark

Instructions

Chuck everything except the Greek yoghurt into the slow cooker. No need for faff—just throw it in and stir.

Set it to HIGH for 2 hours or LOW for 4 hours. Then go and live your life.

Come back to the smell of spicy, slow-cooked perfection. Give it a stir and check that the chicken is fork-tender.

Stir in the Greek yoghurt at the end for a creamy finish and shred with two forks or serve the chicken breasts whole.

Serve with rice, couscous, flatbreads, or just a big spoon.

Devour. Try not to burn your mouth because you’re too impatient to wait.

• Author: Scott Baptie
• Prep Time: 5 mins
• Cook Time: 2 - 4 hours
• Category: Poultry
• Method: Slow Cooker

Nutrition

• Serving Size: 1
• Calories: 363
• Fat: 7g
• Carbohydrates: 13g
• Protein: 62g

Keeping Slow Cooker Harissa Chicken For Later

To Store

Cool completely, then refrigerate in an airtight container for up to 3 days.

To Reheat

Microwave until piping hot, stirring halfway. Add extra yoghurt if you prefer it creamier.

To Freeze

Freeze in portion containers for up to 3 months. Defrost overnight in the fridge before reheating.

Serving Suggestions

• Fluffy rice or couscous

• Quinoa for extra protein

• Stuffed into wraps or pittas

• Over a baked potato

• With roasted vegetables

Slow Cooker Harissa Chicken Recipe FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Thighs are juicier and even more forgiving in a slow cooker. Just trim any excess fat and proceed as normal.

How spicy is Slow Cooker Harissa Chicken?

It depends on your harissa paste! Some are mild, some will melt your face off. Taste it beforehand and adjust accordingly. If it’s too hot, add more yoghurt or honey at the end.

What should I serve this with?

Rice, couscous, quinoa, or just a spoon and no witnesses. It also works well stuffed into wraps or piled on top of a baked potato.

Can I make it without a slow cooker?

Yep! Just simmer it on the hob in a covered pan for about 45 minutes to an hour, stirring occasionally.

If You Liked Slow Cooker Harissa Chicken, Try These!

Slow Cooker Lamb Tagine. This slow-cooked beauty is loaded with fragrant spices, melt-in-your-mouth lamb, and just the right touch of sweetness from dried fruit. It’s the kind of dish that tastes like you’ve spent hours in the kitchen, but really, your slow cooker did all the hard work. Serve with fluffy couscous and pretend you're in Morocco.

Moroccan Beef & Apricot Tagine. A rich and aromatic North African-inspired dish, slow-cooked to perfection with tender beef, warm spices, and a hint of sweetness from dried apricots. It’s hearty, comforting, and packed with deep, warming flavours—ideal for when you want to feel like you're dining in a Marrakech souk without leaving your kitchen.

Slow Cooker Creamy Tarragon Chicken is the stuff of dreams. Juicy chicken, a silky white wine sauce, and a hit of fragrant tarragon, all bubbling away in your slow cooker while you go about your business. Plus, it's high in protein, meaning you can feel all smug and healthy while scoffing it down.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me

If you’re looking for the best slow cooker chilli con carne, this is the one to bookmark. It’s rich, hearty, and packed with flavour, while still keeping the calories sensible and protein high.

This slow cooker chilli recipe uses lean steak mince and smoky bacon for depth, slowly simmered with passata, beans, and spices until thick and comforting. The result is a proper healthy chilli con carne that doesn’t taste like “diet food”.

Each serving contains approximately 38g protein and 276 calories, making it ideal for fat loss, muscle building, or simply staying full between meals.

Whether you call it chilli con carne slow cooker style or simply your new weekly meal prep hero, this recipe ticks every box: simple ingredients, family-friendly flavour, and leftovers that taste even better the next day.

Cook it once, enjoy it all week.

Why You’ll Love This High-Protein Recipe

• Around 38g protein per serving, helping keep hunger under control.
• One of the best slow cooker chilli con carne recipes for batch cooking.
• A proper healthy chilli con carne that still tastes indulgent.
• Freezer-friendly and perfect for busy weeks.
• Simple ingredients you can find in any UK supermarket.
• Great if you’re tracking calories in chilli con carne but still want flavour.

Key Ingredients

Lean beef mince (5% fat). High in protein and lower in fat, making this a healthier chilli con carne without sacrificing flavour.

Smoked bacon medallions. Adds richness and subtle smokiness that gives this slow cooker chilli recipe serious depth.

Kidney beans. Boost fibre and protein while giving chilli its classic texture.

Passata. Smooth tomato base that allows the spices to shine.

Celery. Builds flavour in the background. You won’t taste it, but you’d notice if it wasn’t there.

Chilli powder. Provides warmth and spice. Adjust depending on preference.

Smoked paprika. Key to achieving that signature slow cooked flavour.

Worcestershire sauce. Adds savoury depth and umami richness.

How to Make Slow Cooker Chilli Con Carne

Slow Cooker Chilli Con Carne

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Easy healthy chilli con carne made in the slow cooker. 38g protein and full of flavour.

• Total Time: 8 hours 10 minutes
• Yield: 6 1x

Ingredients

Units MUS Scale 1x2x3x

• 6 smoked bacon medallions, cut into small cubes
• 1 onion, chopped
• 4 stalks celery, chopped
• 3 garlic cloves, chopped
• 800 g lean steak mince
• 400 g can of kidney beans, rinsed and drained
• 400 g passata
• 2 tbsp. tomato puree
• 1 tbsp. chilli powder
• 1 tbsp. cumin
• 1 tbsp. smoked paprika
• 1 tsp. salt
• 2 tbsp. Worcestershire sauce

Cook Mode Prevent your screen from going dark

Instructions

Start with the bacon. Fry it up with the onion and celery until it's all sizzling and golden. Chuck in the garlic for a 30-second aroma bomb.

Brown the mince in the same pan, because flavour layers = happiness. Into the slow cooker it goes.

Add the rest of the ingredients, stir like you're in a chilli advert, and set the slow cooker to low for 6-8 hours.

When it's ready, grab a spoon and try not to inhale the entire pot in one go

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 8 hours
• Method: Slow Cooker

Nutrition

• Serving Size: 1
• Calories: 276
• Fat: 8 g
• Carbohydrates: 13 g
• Protein: 38 g

Recipe Video

If you like this Slow Cooker Chilli Con Carne Recipe, try these:

White Chicken Chilli. Creamy, zesty, and loaded with tender chicken and beans—a refreshing twist on the classic.

Chilli Con Carne. The original classic! Bold, rich, and packed with spices for the ultimate chilli fix.

Lentil Chilli. A veggie-friendly option that’s hearty, protein-packed, and full of flavour.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.