Name: Slow-Cooker Farmhouse Chicken Casserole
Total time: 5 h
Ingredients: 1 pound red potatoes , unpeeled, cut into 1/2-inch pieces; 3 carrots , peeled, halved lengthwise, and sliced 1/2 inch thick; 3 tablespoons extra-virgin olive oil; 1/4 cup chicken broth , plus extra as needed; 2 tablespoons instant tapioca; 2 pounds boneless, skinless chicken thighs , trimmed; Salt and pepper; 1 (12-inch) baguette , cut into 1/2-inch pieces; 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese , crumbled; 1/2 cup frozen peas , thawed

Why This Recipe Works

This satisfying rustic casserole combines moist chicken and tender potatoes and carrots in a velvety sauce and is topped off with a layer of crunchy croutons. To keep our prep work to a minimum, we chose boneless, skinless chicken thighs, which remained moist and tender during the long cooking time. Once the chicken was tender, we pulled it into chunks then gently stirred them back into the slow cooker. To jump-start the cooking of our carrots and potatoes, we microwaved them briefly until they began to soften. For more color and a hint of sweetness, we added frozen peas, too. Boursin cheese, added when we set the chicken aside to cool, gave us the makings of an ultracreamy and flavor-packed sauce; a couple tablespoons of tapioca, added to the slow cooker with the chicken, ensured that the sauce was thick and clingy. Croutons, sprinkled over the top of the finished casserole, provided a big crunch.

Instructions

1. Microwave potatoes, carrots, and 1 tablespoon oil in covered bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in broth and tapioca. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

Adjust oven rack to middle position and heat oven to 450 degrees. Arrange bread in single layer on rimmed baking sheet and bake until browned and crispy, about 10 minutes, stirring halfway through baking. Toss croutons with remaining 2 tablespoons oil, and season with salt and pepper to taste; set aside for serving.

Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using 2 forks. Stir Boursin into filling until well combined. Stir in chicken and peas and let sit until heated through, about 5 minutes. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Top individual portions with croutons and serve.