Evelyn Reed This low acidity chicken casserole features tender chicken thighs, mellow root vegetables, and baby potatoes in a cozy, thickened broth. Instead of acidic gravies and onions, we use mild leeks and a cornstarch slurry to create a smooth, calming texture. It’s the ideal tummy-friendly meal to simmer all day in your slow cooker.
Ingredients Needed
- 1 leek, roughly chopped: mild, onion-like flavor that’s easier to digest.
- 1 carrot, roughly chopped: naturally sweet and gentle.
- 1 zucchini (or use extra leek), chopped: substitute for onion.
- 350g new potatoes, roughly chopped: filling and non-acidic.
- 6 skinless, boneless chicken thighs, chopped: tender and easy to digest.
- 500ml low acid chicken stock: no onion or garlic.
- 1 tbsp cornstarch mixed with 2 tbsp water: gentle thickener.
- Fresh thyme or parsley (optional): for added flavor.
- Black pepper (optional): adds mild heat.
- Salt (optional): use sparingly, only if tolerated.
How To Make Low Acid Slow Cooker Chicken Casserole
Layer the Ingredients:
Add chopped leek, carrot, zucchini (or onion substitute), potatoes, and chicken thighs into the slow cooker.
Add the Broth:
Pour low acid chicken stock over the ingredients to cover them.
Cook Gently:
Set your slow cooker to low and cook for 6–8 hours, or 4 hours on high, until chicken is tender and veggies are soft.
Thicken the Sauce:
About 30 minutes before serving, stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water to thicken. Stir well and let it finish cooking.
Finish and Serve:
Sprinkle with chopped parsley or thyme for extra flavor. Taste and add a small pinch of salt or pepper if tolerated. Serve warm.
Recipe Tips
- Use homemade low acid broth to control ingredients.
- Replace onion with extra leek or zucchini for gentle flavor.
- If very sensitive, skip black pepper and only use herbs.
- Add chopped green beans or soft celery for extra veggies.
- Great for batch cooking and freezing.
How to Store & Reheat
- Room Temperature: Not recommended—cool quickly after serving.
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze up to 2 months. Thaw in fridge and reheat slowly on the stove or in a microwave.
Nutrition Facts (Per Serving)
- Calories: ~280
- Sodium: ~100 mg
- Protein: 25 g
- Fat: 10 g
- Carbs: 22 g
- Fibre: 3 g
- Sugar: 3 g
FAQs
Can I eat chicken casserole on a low acid diet?
Yes—if made with gentle veggies, no onion or garlic, and low acid stock like in this recipe.
What’s a good thickener for low acid casseroles?
Cornstarch slurry is a reflux-friendly option that thickens without adding acid.
Can I use regular onions in this recipe?
It’s best to use leeks or cooked zucchini instead of regular onion to avoid reflux triggers.
Is store-bought gravy okay for acid reflux?
Most gravies contain acid or flavor enhancers. Use homemade broth and cornstarch instead for a GERD-safe option.
What kind of chicken is best for slow cooking and digestion?
Boneless, skinless chicken thighs are tender and stay moist in the slow cooker.
Try More Recipes:
Low Acid Slow Cooker Chicken Casserole Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes8
hours280
kcalA gentle, comforting chicken stew with mellow vegetables and a tummy-friendly broth—perfect for slow cooker simplicity.
Ingredients
1 leek, chopped
1 carrot, chopped
1 zucchini or extra leek
350g new potatoes
6 skinless, boneless chicken thighs
500ml low acid chicken stock
1 tbsp cornstarch + 2 tbsp water
Fresh thyme or parsley (optional)
Salt and black pepper (optional)
Directions
- Add all vegetables and chicken to slow cooker.
- Pour in low acid chicken stock to cover.
- Cook on low for 6–8 hours or high for 4 hours.
- Mix cornstarch and water, stir into slow cooker 30 min before serving.
- Garnish with herbs. Serve warm.
