## Slow-Cooked Chicken and Potato-Leek Casserole Recipe
- Morgs Pots
- Aug 2
- 2 min read
Updated: Aug 2
Ingredients
750 grams of skinless chicken thighs: Tender and juicy, these chicken thighs provide a rich source of protein and flavour, making them an ideal choice for slow cooking.
3 medium potatoes, sliced thin: These starchy vegetables add heartiness to the dish, absorbing flavours and creating a satisfying texture.
1 leek, sliced: With its mild onion-like flavour, leek enhances the overall taste profile, contributing a subtle sweetness and depth.
Garlic to taste: This aromatic ingredient infuses the dish with its distinctive flavour, enhancing the savoury notes of the chicken and vegetables.
Your favourite potato and leek soup: This pre-made soup serves as a flavourful base, bringing together the ingredients while adding creaminess and moisture to the dish.
1/2 cup of milk: The addition of milk enriches the dish, providing a creamy texture that complements the soup and balances the flavours.
Preparation Instructions
In a small fry pan, preferably one that is suitable for slow cooking, begin by layering the ingredients:
Start with a base layer of thinly sliced potatoes.
Add a layer of skinless chicken thighs on top.
Follow with another layer of potatoes.
Sprinkle the sliced leek over the potatoes.
Finish with a final layer of potatoes and leeks.
Carefully pour your favourite potato and leek soup over the layered ingredients, ensuring that you do not stir the mixture. This will help to maintain the integrity of the layers and enhance the flavours during cooking.
Cooking Instructions
Slow cook the layered ingredients for 2 to 3 hours using a charcoal grill, allowing the flavours to meld beautifully. After cooking, let the dish rest for an additional 20 to 30 minutes to ensure optimal flavour and texture.
The result is an absolutely delicious meal that combines the savoury flavours of chicken and vegetables with the creamy richness of the soup.
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