Herb-Infused Slow-Cooker Chicken & Root Vegetable Stew

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

Tender chicken thighs and hearty root vegetables simmered in a fragrant herb broth until fall-apart tender, perfect for chilly evenings. This american-inspired slow cooker ready in about 410 minutes pairs boneless and skinless chicken thighs, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1.5 lbs, boneless and skinless chicken thighs
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 2, peeled and chopped into 1/2-inch coins carrots
• 2, peeled and chopped into 1/2-inch coins parsnips
• 1 large, peeled and cubed potato
• 4 cups, low-sodium chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp cold water
• for garnish fresh parsley

Instructions

1. Step 1: Season 1.5 lbs chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat; add the chicken and brown for 3-4 minutes per side until golden, then transfer to a 6-quart slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and cook over medium heat for 3 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 chopped carrots, 2 chopped parsnips, and 1 cubed potato to the slow cooker. Pour in 4 cups chicken broth, then add 1 tsp dried thyme, 1 bay leaf, 1/2 tsp dried rosemary, and the onion-garlic mixture from the skillet.
4. Step 4: Cover and cook on low for 6-7 hours, or until the chicken and vegetables are tender.
5. Step 5: Remove the bay leaf. Stir in 2 tbsp cornstarch mixed with 2 tbsp cold water, then cook on high for 15 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Taste and adjust with salt and pepper if needed. Garnish with fresh parsley.