Herb-Crusted Slow Cooker Chicken Thighs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken thighs simmered in a fragrant herb broth with carrots and peas, creating a comforting one-pot meal that requires minimal effort. This american-inspired slow cooker ready in about 375 minutes pairs olive oil, diced medium onion, sliced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 2 lbs) bone-in skin-on chicken thighs
• 1 tbsp olive oil
• 1, diced medium onion
• 2, peeled and sliced into 1/2-inch coins carrots
• 2, sliced celery stalks
• 3, minced garlic cloves
• 1 cup low-sodium chicken broth
• 1/2 cup white wine
• 1 tbsp fresh thyme leaves
• 1 tbsp, finely chopped fresh rosemary
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup frozen peas

Instructions

1. Step 1: Pat 4 bone-in skin-on chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken thighs for 3-4 minutes per side until golden brown — do not overcrowd the pan, sear in batches if necessary.
2. Step 2: Transfer the seared chicken thighs to the slow cooker. Add 1 diced medium onion, 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves to the slow cooker.
3. Step 3: Pour in 1 cup low-sodium chicken broth and 1/2 cup white wine, then add 1 tbsp fresh thyme leaves, 1 tbsp fresh rosemary, 1 bay leaf, and the remaining 1/2 tsp salt and 1/4 tsp black pepper.
4. Step 4: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender and easily pulls away from the bone.
5. Step 5: About 30 minutes before serving, stir in 1/2 cup frozen peas and cook uncovered for 20-30 minutes until the peas are heated through and vibrant green.