Herb-Infused Slow-Cooker Chicken and Root Vegetable Stew

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

A comforting, aromatic stew with tender chicken and seasonal root vegetables, simmered to perfection in your slow cooker for a hands-off dinner that warms the soul. This American-inspired slow-cooker recipe, ready in about 380 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 2 medium, peeled and diced carrots
• 2 medium, peeled and diced parsnips
• 1 cup, diced potatoes
• 1 cup low-sodium chicken broth
• 1/2 cup, chopped fresh parsley
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1.5 lbs boneless skinless chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then brown for 4-5 minutes per side until golden, transferring to slow cooker.
2. Step 2: In same skillet, cook 1 large diced yellow onion for 3 minutes until softened, then add 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Add 2 diced medium carrots, 2 diced medium parsnips, 1 cup diced potatoes, 1 cup low-sodium chicken broth, 1 tsp dried thyme, 1 bay leaf, and 1/2 cup chopped fresh parsley to slow cooker; stir to combine.
4. Step 4: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and vegetables are fork-tender.