Herb-Crusted Slow Cooker Chicken with Spring Vegetables

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs slow-cooked with fresh herbs and seasonal vegetables in a lemony broth, perfect for a comforting weeknight meal. This American-inspired slow-cooker recipe, ready in about 380 minutes, pairs Boneless, skin-on chicken thighs, Baby carrots, Red potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 360 min Serves 4 American cuisine 450 cal/serving

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Ingredients

2 lbs (cut into 1-inch pieces) Boneless, skin-on chicken thighs
1 cup Baby carrots
1.5 cups (halved) Red potatoes
1 medium (diced) Yellow onion
4 (minced) Garlic cloves
1 (zested and juiced) Lemon
1 tsp Dried thyme
1 tsp Dried rosemary
2 tbsp Olive oil
1 cup Chicken broth
1/2 tsp Salt
1/4 tsp Black pepper

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Instructions

Step 1: In a bowl, combine 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this mixture evenly over 2 lbs boneless, skin-on chicken thighs.
Step 2: Place 1.5 cups halved red potatoes and 1 cup baby carrots in the bottom of a 6-quart slow cooker. Arrange the seasoned chicken thighs on top of the vegetables.
Step 3: Drizzle 2 tbsp olive oil over the chicken, then squeeze the juice of 1 lemon and sprinkle the zest over the top.
Step 4: Pour 1 cup chicken broth around the chicken and vegetables, ensuring the liquid is evenly distributed. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is fork-tender and vegetables are cooked through.