Slow Cooker Chicken Casserole (serves 4–6)

This hearty chicken and root vegetable casserole makes a nourishing natural remedy for colds and seasonal illnesses because it blends protein, vitamins, and healing herbs into one soothing meal. It's also quick and easy to prepare!

Here's why our Slow Cooker Chicken Casserole makes a great winter remedy:

• Chicken provides lean protein that supports immune cell repair and recovery, while the stock releases compounds like cysteine, which may help thin mucus and ease congestion.
• Carrots, parsnips, and sweet potato are rich in beta-carotene, vitamin C, and other antioxidants that boost immune defenses and help the body fight infection.
• Onion and garlic contain natural antimicrobial and antiviral compounds, plus sulfur compounds that support respiratory health and may shorten illness duration.
• Thyme and rosemary bring aromatic compounds with antibacterial and anti-inflammatory properties, while also soothing the throat and aiding digestion.
• Olive or rapeseed oil adds healthy fats to support nutrient absorption and reduce inflammation.
• Optional white wine or cider can add not only flavor but also mild antibacterial properties, though it’s cooked off to leave only its depth.
• Salt and pepper enhance taste and support hydration balance, while gentle seasoning makes the dish easy to digest when appetite is low.

Altogether, this recipe is comforting, hydrating, and full of immune-boosting nutrients. It provides warmth, energy, and restorative compounds—making it a classic “feel-better” meal when you’re under the weather.

Ingredients

• 750g chicken thighs (boneless, skinless preferred; or use 4 chicken breasts)
• 2 medium carrots, peeled and sliced into chunks
• 2 parsnips, peeled and chopped into chunks
• 1 medium sweet potato, peeled and diced
• 1 large onion, roughly chopped
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 sprig fresh rosemary (or ½ tsp dried rosemary)
• 500ml chicken stock (use 1 stock cube if needed)
• 1 tbsp plain flour (optional, for thickening)
• 1 tbsp olive oil or rapeseed oil
• Salt and freshly ground black pepper, to taste
• Optional: A splash of white wine or cider for depth of flavour

Method

1. Prepare the chicken
   Season the chicken with a little salt and pepper. If you have time, heat the oil in a frying pan over medium-high heat and brown the chicken on both sides for extra flavour (this step is optional but recommended).
2. Layer the vegetables
   Place the carrots, parsnips, sweet potato, and onion in the base of the slow cooker. Add the garlic, thyme, and rosemary.
3. Add the chicken
   Lay the chicken pieces on top of the vegetables.
4. Add liquid
   Pour over the chicken stock. If using, add a splash of white wine or cider. Stir gently around the edges (leaving the chicken mostly on top).
5. Cook low and slow
   Cover and cook on:
   1. Low for 6–7 hours
   2. High for 3–4 hours
      until the chicken is tender and the vegetables are soft.
6. Thicken the sauce (optional)
   If you’d like a thicker casserole: mix 1 tbsp plain flour with 2 tbsp cold water to make a paste. Stir into the casserole about 30 minutes before the end of cooking.
7. Finish & serve
   Taste and adjust seasoning with salt and black pepper. Remove herb sprigs before serving.

Serve hot with creamy mashed potatoes, steamed greens, or crusty bread.