The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooker chicken & root veg casserole
Consider your comfort cravings sorted… Simply toss ready-diced chicken breast plus baby potatoes, parsnip, carrot and butternut squash into the pot, squeeze in our garlic, rosemary & thyme paste and tomato purée, then leave your slow cooker to work its melt-in-the-mouth magic!
SWK: High protein
Plants 6
SWK: High fibre
slow cooker
Serving size
Ingredients
- 300g baby potatoes
- 2 tbsp tomato purée
- 1 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 1 onion
- 2 garlic clove
- 1 carrot
- 1 parsnip
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 handful of fresh flat-leaf parsley
- 300g diced chicken breast
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 small butternut squash
Nutritional Information
Calories: 525
Protein: 45g
Carbs: 83g
Fat: 3.7g
Ingredients
- 1 large butternut squash
- 2 onion
- 4 garlic clove
- 2 carrot
- 2 parsnip
- 500g baby potatoes
- 600g diced chicken breast
- 4 tbsp tomato purée
- 2 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 handful of fresh flat-leaf parsley
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 495
Protein: 44g
Carbs: 76g
Fat: 3.6g
Slow-cooker chicken & root veg casserole
Consider your comfort cravings sorted… Simply toss ready-diced chicken breast plus baby potatoes, parsnip, carrot and butternut squash into the pot, squeeze in our garlic, rosemary & thyme paste and tomato purée, then leave your slow cooker to work its melt-in-the-mouth magic!
Cook time:
370 mins
Cuisine:
British
Food group:
Poultry
Cooking Instructions
Before you start
- Slow cooker
Prep the veg
- Boil a half-full kettle.
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes. Peel the onions and cut each into 8 wedges.
- Peel and thinly slice the garlic, and dice the carrots and parsnips into 3cm cubes. Halve the potatoes.
Add some oomph!
- Put the prepped ingredients into your slow cooker along with the chicken, garlic & herb paste, tomato purée and Hendersonʼs Relish.
Stir in the stock
- Add the stock, pour in 200ml boiled water (250ml for 4 portions) and stir well. Cook on high for 5-6 hours until the chicken is cooked through. (Bear in mind some slow cookers run hotter than others, so test the dish halfway through and add more water if it looks a bit dry. Towards the end, check everything is cooked thoroughly and just give it a bit longer if necessary.)
Dish up
- To serve, finely chop the parsley and scatter it over the casserole.