Herb-Infused Slow Cooker Chicken and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting, one-pot meal with tender chicken and earthy root vegetables simmered in a fragrant herb broth, perfect for chilly evenings. This american-inspired slow cooker ready in about 375 minutes pairs boneless skinless chicken thighs, medium carrots, medium parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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.

★ 3.5 (14 ratings) Prep: 15 min Cook: 360 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 lbs boneless skinless chicken thighs (cut into 1-inch pieces), 3 peeled and chopped medium carrots (1/2-inch pieces), 2 peeled and chopped medium parsnips (1/2-inch pieces), 1 chopped large yellow onion, and 3 minced garlic cloves in a slow cooker; pour in 2 cups low-sodium chicken broth, 1 cup diced tomatoes, 1 tsp dried thyme, and 1 bay leaf. Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir to combine.
  2. Step 2: Cover and cook on LOW for 6 hours until chicken is tender and vegetables are cooked through.
  3. Step 3: Remove and discard the bay leaf. In a small bowl, whisk 2 tbsp unsalted butter and 2 tbsp all-purpose flour until smooth; gradually stir this mixture into the stew until sauce thickens slightly (about 2 minutes of stirring).
  4. Step 4: Stir in 1/2 cup frozen pearl onions and 2 cups baby spinach; cook uncovered for 10 minutes until spinach wilts and onions are heated through.

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Frequently asked questions

How long does Herb-Infused Slow Cooker Chicken and Root Vegetable Stew take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Slow Cooker Chicken and Root Vegetable Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium carrots from drying out.

Can I substitute ingredients in Herb-Infused Slow Cooker Chicken and Root Vegetable Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Slow Cooker Chicken and Root Vegetable Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Infused Slow Cooker Chicken and Root Vegetable Stew?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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