Herb-Infused Slow Cooker Chicken & Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting, aromatic stew featuring tender chicken and a medley of root vegetables, simmered to perfection in the slow cooker for a weeknight dinner that requires minimal effort. This american-inspired slow cooker ready in about 380 minutes pairs chicken thighs, medium carrots, medium 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.

★ 3.8 (11 ratings) Prep: 20 min Cook: 360 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Place the 1.5 lbs bone-in, skin-on chicken thighs in the slow cooker, skin side up. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Arrange the 3 peeled and diced carrots (1/2-inch pieces), 3 peeled and cubed potatoes (1-inch cubes), and 2 diced celery stalks around the chicken.
  3. Step 3: Sprinkle the 4 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried rosemary over the vegetables, then pour in the 4 cups chicken broth. Season with 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 until the chicken is easily pulled from the bone and vegetables are tender.
  5. Step 5: Remove chicken thighs, shred meat from bones (discard bones/skin), and return to slow cooker. Stir to combine and simmer uncovered for 10 minutes.
  6. Step 6: Taste and adjust seasoning, then garnish with 2 tbsp chopped fresh parsley before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 380 minutes (20 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 & 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 chicken thighs from drying out.

Can I substitute ingredients in Herb-Infused Slow Cooker Chicken & 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 & Root Vegetable Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 & 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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